Warmer temperatures are finally here! This calls for a fiesta—and Southwestern Stuffed Peppers.

southwestern stuffed peppers

It’s beginning to feel a lot like springtime! I’m so excited it’s finally about 50 degrees here in Boston. Although the temperature is supposed to drop again this weekend, I’m enjoying a little bit of sun and warmth while I can. I think the entire East Coast is in need of a celebratory fiesta right now. This winter was brutal.

Fiesta main course—Southwestern stuffed peppers. Serve it up with some chips and Guacamole with Black Beans or Black Bean and Corn Salad. The vibrant colors of the peppers (red, yellow, orange, green) remind me of spring/summer/sun/home(SoCal). Plus the pop of yellow corn mixed in with the rice and meat adds a burst of color.

southwestern stuffed pepperssouthwestern stuffed peppers
southwestern stuffed pepperssouthwestern stuffed peppers

Cooking Tip:

This recipe calls for ground turkey that has been cooked and broken into small pieces. Raw ground meat breaks apart more easily than when it is cooked. Add the ground turkey to the hot pan and immediately begin breaking it apart with a stiff spatula. Start by breaking it into larger pieces and then into smaller bite-size pieces. The turkey will brown as it cooks. Add a tablespoon of water or broth if the meat is sticking and scorching the pan.

southwestern stuffed peppers

The rice, beans, ground turkey, jalapeño, shredded Cheddar cheese, and cilantro make these Tex-Mex stuffed peppers all you would ever want to eat for dinner. This recipe makes a lot of filling, but make sure to pack it into the peppers. During the baking process, the filling shrinks down a bit, so it’s best to overload the peppers.

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Southwestern Stuffed Peppers

Prep Time: 15 minutes

Cook Time: 30 minutes

Southwestern Stuffed Peppers


  • 4 bell peppers
  • 1 tablespoon grapeseed oil
  • 1 pound ground turkey
  • ½ medium onion, diced
  • 2 garlic cloves, minced
  • 1 jalapeño, diced and seeds removed
  • 1 teaspoon chili powder
  • 1 15-ounce can black beans, rinsed and drained
  • 1 15-ounce can corn, rinsed and drained
  • 1 ½ cups cooked rice
  • Salt and pepper, to taste
  • ½ cup shredded Cheddar cheese
  • Cilantro, for garnish


  1. Preheat the oven to 400 degrees F.
  2. Holding the peppers upright, place you knife slightly to one side of the stem and cut the peppers in half. Remove the seeds and any large pieces of pith inside the peppers. Place the peppers into a baking dish and bake for 15 minutes.
  3. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the turkey, breaking it into smaller pieces, season with salt and pepper, and cook until beginning to brown, about 3. Reduce heat to medium and add in the onion, garlic, jalapeño, and chili powder. Cook until the onions are soft and translucent, about 5 minutes.
  4. Pour in the black beans, corn, rice, and stir to combine. Season with salt and pepper. Remove from heat.
  5. Remove the peppers from the oven and using a spoon, stuff the peppers with the turkey filling. Use the back of a spoon to press the filling down and stuff in as much filling as you can (it shrinks down a bit during baking). Bake for 10 minutes. Sprinkle on the cheese and bake for 5 minutes until cheese is melted.
  6. Serve with a sprinkling of fresh cilantro.