Cheesy Turkey Enchilada Stuffed Peppers make an absolutely delicious healthy weeknight dinner for the family.
Cheesy Turkey Enchilada Stuffed Peppers filled with tex-mex flavor and covered in melty cheese. These gluten free Stuffed Peppers make an absolutely delicious healthy weeknight dinner for the family.
Has anyone else grown up on Stuffed Peppers?
My mom use to make them like once a week during the fall and winter months. Except she had a totally different method of making them. I remember her par boiling the peppers ahead of time so the skin was softer. She liked it that way. I’m a texture person when it comes to food. So when it was par boiled, while the inside was good, the entire meal was mushy to me. It had no variety in texture.
I like to make the filling ahead of time and then stuff it the raw pepper. Then I cook the stuffed peppers in the oven for about 20 minutes or so. This helps ensure that the pepper gets a little softer but doesn’t loose all of it’s crunch. Which in my book is the way to go!
You need to add variety with texture in your food, it brings intrigue and keeps your palate guessing what’s going to come next.
For these enchilada stuffed peppers I decided to use ground turkey instead of beef because it’s a little lighter. However, sometimes ground turkey can tend to dry out a little more than beef. As a way to compensate for that dryness I added diced tomatoes and the enchilada sauce to the mixture so that the meat mixture didn’t dry out.
You’re going to love it! Plus it’s topped with cheesy goodness and avocado! What’s not to love!
These peppers scream comfort food to me, but in a healthy way!
If you liked my Turkey Stuffed Poblanostopped with an Avocado Crema then you are going to love these enchilada stuffed peppers.
They are filled with protein, fiber, flavor and are super easy to make. They can even be made ahead of time if you’d like.
Serve them with a small salad or a side of Spanish rice and you’re good to go!
I hope you give them a try soon. I know they won’t disappoint.
Cheesy Turkey Enchilada Stuffed Peppers filled with tex-mex flavor and covered in melty cheese. These gluten free Stuffed Peppers make an absolutely delicious healthy weeknight dinner for the family.
Ingredients
Scale
1 tablespoon grape see oil
1 cup diced red onion
2 garlic cloves, minced
1 lb ground turkey
14 oz. can low sodium black beans
14 oz. can low sodium fire roasted diced tomatoes
1 cup mild red enchilada sauce
1/4 teaspoon crushed red pepper flakes
1/4 cup chopped fresh cilantro
salt to taste
4–5 bell peppers, halved
8–10 tablespoons shredded mexican cheese
Optional Garnish: sliced avocado, diced red onion, fresh cilantro, green onions, or jalapeños
Instructions
Preheat oven to 350 degrees F.
Cut bell peppers in half. Remove seeds and membranes. Place on a baking sheet or in a 9×13″ pan.
Heat a large skillet to medium high heat. Add grape seed oil and onions. Saute until onions are translucent, about 2-3 minutes. Next add in the garlic and saute for 30 seconds, until the garlic is fragrant.
Add in the ground turkey. Cook turkey until no longer pink, about 5-7 minutes.
Then add in the black beans, diced tomatoes, enchilada sauce, crushed red pepper flakes, fresh cilantro and salt to taste. Stir and let cook for 2-3 minutes until all the flavors are combined.
Stuff each pepper with the ground turkey enchilada mixture. Cover the pan with tin foil.
Bake for 30 minutes.
Remove peppers from oven. Remove the tin foil.
Top each pepper with 1 tablespoons of shredded mexican cheese. bake for 3 more minutes or until cheese is melted.
Top with desired toppings: sliced avocado, diced red onion, fresh cilantro, green onions, or jalapeños
Nutrition
Serving Size:2 peppers
Calories:343
Sugar:10 g
Sodium:1618 mg
Fat:14 g
Saturated Fat:4 g
Carbohydrates:28 g
Fiber:10 g
Protein:27 g
Cholesterol:72 mg
Filed Under:
Easy Healthy Dinners
Gluten-Free
Kid Friendly
Low Carb
Turkey
IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT#JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!
Want More Ground Turkey Recipes?
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These delicious stuffed peppers are made with ground turkey and include spinach, low-fat feta cheese and brown rice for great flavor. Along with taste, the insoluble fiber found in peppers and spinach is beneficial for keeping your digestive tract healthy, while the brown rice can help control blood cholesterol levels.
Dolma dishes are found in Balkan, Caucasian, Arab, Israeli, Turkish, and Central Asian cuisine, and were historically part of the Ottoman palace cuisine. The word dolma, of Turkish origin, means "something stuffed".
The bell pepper is the fruit of plants in the Grossum Group of the species Capsicum annuum. Cultivars of the plant produce fruits in different colors, including red, yellow, orange, green, white, chocolate, candy cane striped, and purple.
Dig in with a fork or spoon, or carefully cut the whole thing into pieces—there's no wrong way to eat a stuffed pepper. And there's something so satisfying about tearing into that edible package. These bell peppers are packed full of cheese, rice, lots of smoky spices, and veggies.
You've seen bell peppers -- green, orange, yellow, and red -- in the grocery store or in a salad bar. Red peppers pack the most nutrition, because they've been on the vine longest.
We saved the best (and easiest) for last – eating raw Sweet Peppers is by far the most nutritious way to enjoy this fresh fruit. Eat them as an on-the-go snack, toss them into a light salad, or slice them up and dip them in hummus – it's hard to beat the crispy, sweet crunch of a raw Sweet Pepper.
It's OK to eat bell peppers every day, but some people may need to limit their intake to one per day. Consuming too many bell peppers may cause gas and bloating in some, due to their high fiber content. It's also a good idea to include a variety of fruits and vegetables in your diet.
Its mode of production and collect make the Bird Pepper the rarest pepper in the world. The birds approach the pepper plantations during the harvest period, as the pepper grains mature and turn from green to red.
Many recipes call for boiling the peppers first, but I prefer to roast them – more flavor and less cleanup! The best way is to slice the peppers in half from the stem end down through the base, remove all the seeds and membranes, and then roast the halves until they're tender-crisp.
The goal is to tenderize them before they're stuffed and baked, but generally the poor fellas are over-boiled, which results in their tendency to fall apart and, as noted, be flavorless. But peppers can have tons of flavor when given the right treatment. The trick is to roast them at high heat.
You can also pre-cook them in the oven before they're filled. Preheat your oven to the temperature recommended by the recipe, place them in the oven until they are tender, then fill and return the stuffed peppers to the oven for the remainder of the cooking time.
Compounds in bell peppers may also help to protect against inflammatory conditions, such as arthritis. If people have a pepper or nightshade allergy, they may need to avoid bell peppers. Bell peppers are a nutritious and easy addition to any meal. People can slice them and eat them raw, roast, grill, or fry them.
Lunchbox peppers are tasty when eaten raw or cooked. Be sure to wash peppers thoroughly before eating. They can be eaten as a snack, stuffed with creamy sauces, herbs, meats, hummus or other combinations. They are used to add to salads and casseroles or used to decorate other food.
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