I know what you’re thinking, “Ground Turkey Stuffed Peppers are so simple,” to be fair, it’s true. However, I added a delicious twist to this classic recipe and you’re going to love it! My stuffed peppers are filled with ground turkey, roasted corn, spices, tons of fresh herbs, and topped with Mexican-blend cheese!
- 1.5 lbs lean Ground Turkey
- 2 cups Mexican blend of cheeses
Oils & Vinegar
- 2 tbsp olive oil
- 4 Bell peppers
- One onion minced
- 1/2 cup minced green onion
- 1/2 cup minced chives
- 3 Cloves Garlic minced
- 1 Celery Stalk minced
- A few leaves of cilantro, parsley, basil, and oregano (you can use fresh or dried)
- 1 15oz can of corn
- 16oz can of tomato sauce
- 2 & 1/2 tsp red chili powder (we like spicy)
- 1 & 1/2 tsp salt
- 2 packages of chicken cube
- 1 package of Sazon
- 2 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp dried thyme leaves
- 1 tsp paprika
Preheat oven to 375.
- Heat a skillet with 2tbsp of olive oil and brown your ground Turkey. Let the turkey simmer until it’s no longer pink. Drain all of the excess fluid.
- Throw in your minced garlic, onion and celery and let the meat simmer for a few minutes.
- Pour the tomato sauce in and add all of your spices.
- Now add all of your fresh herbs and lower the heat. Let the meat cook fully.
- Cut your bell peppers into halves and place them into a nonstick pan and bake for 10min (baking before you add your meat will make the peppers softer and easier to eat)
- Roast your corn on a separate skillet for a few minutes.
- Mix the corn and meat together and add 1 cup of the Mexican-blend cheese. Keep the heat on low.
- Stuff all of the peppers using a spoon, be careful not to overfill. Top the peppers with the remaining cheese.
- Cover the pan with foil and bake it at 375 for 20 mins. Then remove the foil and bake it for another 20-25 mins.
You can top these peppers with anything you’d like! I prefer avocados and more cheese. Anything goes 🙂