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Mexican Turkey Stuffed Peppers

Servings: 4


½ Cup Onion

2 Cloves Garlic, Minced

1 Package Extra-lean ground Turkey

1 Can Black Beans, Drained

Salt to Taste

1 Tsp. Garlic Powder & Cumin

½ Tsp Chili Powder, optional

¼ Cup Tomato Sauce

1 Cup Chicken Broth, Divided

1 Bunch Cilantro, chopped

4 Large Sweet Red Bell Peppers, cut in half lengthwise, remove seeds & stem

Shredded Cheddar or Monterey Jack Cheese


Pre-heat oven to 400 degrees. 

Lightly coat a large skillet with olive oil.
Add chopped onion and garlic, sauté till brown.

Add Turkey and while cooking add salt, garlic powder, cumin & chili powder. Cook Turkey until well done
Add Black Beans, ¼ Cup Tomato Sauce and ½ Cup Chicken Broth
Reduce heat and simmer for about 5 minutes.
Remove from heat add chopped Cilantro. Stir together.

Place peppers in baking dish and spoon turkey mixture into each pepper half.  

Pour remaining ½ cup chicken broth in the bottom of the pan. 

Cover with Foil and bake for 35 minutes.  

When done, sprinkle with cheese before serving.