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easy stuffed peppers recipe
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Ground Turkey Enchilada Stuffed Peppers

These Ground Turkey Enchilada Stuffed Peppers are so flavorful and so easy to make on a busy night. With only a few ingredients you'll have a flavorful and healthy meal. This is a great meal for anyone but it's also naturally gluten free and dairy free.
Prep Time10 mins
Cook Time50 mins
Course: dinner, Main Course
Servings: 6 Peppers
Calories: 276kcal
Author: Emily Meyer | Eat or Drink


  • 5-6 large Sweet Peppers
  • 1 medium Yellow Onion
  • Oil for cooking
  • Salt and Pepper
  • 1 lb Ground Turkey Meat
  • 1 -10 oz can Mild Enchilada Sauce
  • 1 -11 oz can Sweet Corn - not pictured but optional
  • 1 -8 oz can Pinto Beans - not pictured but optional
  • 1 cup Already cooked leftover rice or uncooked minute rice


  • Cut the lids off of your sweet peppers and use your hands to pull out the seeds and light-colored fleshy pieces. Set the pepper "cups" aside for stuffing and dice up anything that's edible left on the pepper tops.
  • Dice your yellow onion into small pieces. Heat a large pan on medium-high and add in some oil. Add in your onions and pepper top pieces and a small bit of salt and pepper. Turn down to medium-low and saute until fragrant, about 10 minutes. Once cooked transfer your peppers and onions to a bowl for later.
  • Heat the same pan back up on medium heat and add a small amount of oil. Add in your ground turkey and let the first side brown for about 2 minutes before touching it. Then add in about 3/4 of your enchilada sauce (you'll be saving some sauce for later) and begin to use a wooden spatula to break up your turkey.
  • Cook until meat is almost cooked then turn down to medium-low and mix in the rest of your ingredients as well as the peppers and onions that you cooked before. Cover and cook for about 7 minutes or until turkey is just cooked. Do not overcook or it will dry out in the oven.
    While cooking, preheat your oven to 425°F
  • Place your peppers in a baking dish and fill them with your ground turkey filling. Spoon the rest of your enchilada sauce onto the stuffed peppers. Pour some water into your baking dish so that it goes up the sides of the peppers about 2 inches.
  • Bake your peppers for about 30 minutes or until the peppers are cooked and the top of the filling is slightly crisp.


Note on Nutrition Facts: I am not a nutritionist. The nutrition facts provided are not always 100% accurate and are calculated using general brands and figures. If you need exact nutrition facts please consult a certified dietician or nutritionist.


Calories: 276kcal | Carbohydrates: 35g | Protein: 18g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 56mg | Sodium: 61mg | Potassium: 512mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4334IU | Vitamin C: 176mg | Calcium: 38mg | Iron: 2mg