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Turkey Stuffed Peppers for #SundaySupper

Happy Father’s Day – I hope all of you out there are able to spend some time today celebrating the fathers in your lives. It comes as no surprise that the group at Sunday Supper is taking the day to create some dishes in honor of the holiday!

Stuffed pepper and Malibu

As much as I’d like to whip up some steaks or other “manly” meals for Father’s Day, there is another dish that I thought I’d share with my dad – some stuffed peppers! Even though they’re filled with lean ground turkey breast, beans, and veggies, they are definitely filling.

stuffed pepper

When I make these peppers for our family, we usually utilize a combination of peppers. The green bell peppers are great for my mom and Justin, but my dad and I usually opt for poblano peppers – the two of us definitely enjoy spicy food, and we love the kick of smoky heat from the poblanos in the dish.

Stuffed Pepper

The peppers in our garden are JUST now starting to emerge, and I know that these stuffed peppers are going to be in our future as soon as my bell peppers and poblanos (hopefully) grow to full size! Patience, I say…it’s hard though…

Do you enjoy stuffed peppers? Any favorite ingredients you add at home?

stuffed pepper

Turkey Stuffed Peppers

Turkey Stuffed Peppers for #SundaySupper
  • 4-5 green bell peppers (or poblano peppers)
  • 1 pound ground turkey breast
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 cup corn kernels (I use frozen, but fresh also work)
  • 1 14.5oz can black eyed peas (or black beans, etc.), rinsed and drained
  • ½ pint cherry tomatoes, diced (or one 14.5oz can diced tomatoes, drained)
  • ½ red onion, diced
  • 2 tablespoons cumin
  • 1 tablespoon chili powder
  • 1 jalapeno, diced (optional)
  • Juice from ½ a lime
  • Panela cheese, crumbled
  • Fresh cilantro, for garnish
  1. Preheat oven to 450° F. Line a baking pan with tin foil. Rinse/clean the bell peppers (or poblanos) and space evenly apart on the baking sheet. Place in preheated oven for approximately 20 minutes, rotating peppers every 5 minutes until they are roasted on all sides. Alternately, you can grill the bell peppers as well. Remove peppers from oven and set aside to allow them to cool.
  2. Meanwhile, in a deep, large skillet, heat a tablespoon of oil over medium high heat. Add red onion and minced garlic and saute for 2-3 minutes until onion is tender. Add ground turkey breast to the pan with the garlic and onions; break it up with a spatula into small pieces. Saute turkey until almost completely cooked through - about 5-6 minutes.
  3. Add the corn kernels, black eyed peas, tomatoes, jalapeno, cumin, and chili powder to the turkey mixture. Stir to combine, and heat through for about 2-3 minutes. Remove pan from heat and add the lime juice, stirring gently to incorporate.
  4. When the bell peppers have cooled, use a sharp knife to slice off the tops about an inch below the stem. Gently scrape out the seeds and ribs from the peppers, and stand the bottoms in a baking dish.
  5. Adjust your oven temperature to 375° F. Carefully scoop a generous amount of the turkey mixture into the bottom of each pepper (I like mine to overflow slightly with filling). I typically make 4 peppers and have some filling left over - perfect to top a salad with or stuff inside tacos as another meal! Sprinkle crumbled panela cheese (or other cheese of your choosing) on top of the filling, then place the tops on each pepper. Bake in the oven for about 10 minutes, until the peppers are heated through and the cheese is melty. Garnish with fresh cilantro leaves. Enjoy!!!



Make sure to check out all the other delicious dishes from the team!

Dad’s Favorite Main Dishes: 

Dad’s Favorite Appetizers and Sides: 

Dad’s Favorite Desserts


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