Ground Turkey and Corn Stuffed Bell Peppers

Confession: A lot of my recipes happen because something is on sale at the grocery store... This recipe is no different. I always load up on the red, yellow, and orange bell peppers when they are on sale because they are a delicious addition to so many recipes! Salads, sandwiches, pastas, pizzas, stir-frys... You name it!  They are also the perfect vehicle to shovel other tasty ingredients into your mouth... Like in the recipe we all know and love called stuffed bell peppers!


Okay, so I know that stuffed bell peppers are nothing new. We've all had them plenty of times before, usually containing beef and rice... I decided to swap out the rice for corn and beef for ground turkey to create a healthier and less fatty version. Don't worry though, it's still jam packed with flavor and spice (and all things nice)!


Ground Turkey and Corn Stuffed Bell Peppers

Yield: 4 stuffed bell peppers

Calories: 315 calories per pepper (not including cheese)

Total time: 50 minutes


- 4 large bell peppers (I prefer using the red/yellow/oranges ones because I think they taste better)

- 1 lb extra lean ground turkey (mine was 93% fat free)

- 1/2 small white onion, chopped (a little over 1/2 cup)

- 1 1/2 cups steamed corn

- 5 garlic cloves, minced

- 2 jalapeño peppers, seeded and minced

- 1 cup Italian tomato sauce (I used Prego Light Smart)

- 1 tsp salt

- 1/2 tsp pepper

- 1/2 tsp cumin

- 1 tbsp olive oil

- shredded cheese of your choice (optional; not included in the calorie count)


1. Preheat oven to 350 F

2. Rinse each pepper then slice off the top (stem end). Once the tops are removed, remove the seeds and membranes from inside each the pepper.

Note: If your peppers won't stand up straight, thinly slice the bottom of the pepper to make a more even surface.

3. Place the four bell peppers in a Dutch oven and add enough water to cover them. Bring the water to a boil then cook the peppers for about 2-4 minutes or until slightly tender but still stiff.

4. Coat a large skillet with olive oil then cook onions over medium heat for about 2 minutes. Add the ground turkey to the skillet and cook until brown, about 7-9 minutes, stirring occasionally.

5. Once turkey is cooked, stir in corn, jalapeños, garlic, tomato sauce, and spices then cook until hot.

6. Fill the peppers with turkey/corn mixture then place standing up in a glass baking dish.

7. Cover the dish with foil then cook peppers for about 10 minutes. Remove foil and cook for an additional 15 minutes, or until tender. If you want to add shredded cheese, I would sprinkle this over the peppers with about 5 minutes of cook time left.

8. Remove from the oven and enjoy!


These flavor blasted stuffed peppers are perfectly spicy and baked to perfection! I think this recipe makes a great weeknight meal because it's light but still super filling, even for an always hungry 25 year old boy named Thomas.

Thoughts? I'd love to hear them! Happy Tuesday!

- A