Ground Turkey Manchego Stuffed Cubanelle Peppers

Prep: 15 minCook: 40 min5 servingsmediumAmerican
Ground Turkey Manchego Stuffed Cubanelle Peppers

Mild cubanelle peppers filled with seasoned ground turkey, aromatic spices, and melted Manchego cheese create a satisfying weeknight dinner that balances comfort with bold flavors. The turkey mixture gets depth from chili powder, cumin, and garlic, while the Spanish cheese adds nutty richness. These peppers work perfectly for family meals or meal prep, offering a lighter alternative to traditional stuffed bell peppers with their thinner walls and sweeter taste.

Gluten-FreeNut-FreeKeto

Ingredients

5 servings
  • 5 Cubanelle peppers
    poblano peppers1:1spicyaccessible

    slightly hotter and larger

  • 1 teaspoon olive oil
  • 1 jalapeno pepper, chopped
  • 1 small yellow onion, chopped
  • 1 pound ground turkey
    ground chicken1:1healthypoultry

    similar texture and cooking time

    Full guide →
  • 1 tablespoon red chili powder
  • 1 teaspoon corn starch
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • salt and pepper, to taste
  • ½ cup water or chicken stock
  • 1 cup Manchego cheese, shredded
    sharp cheddar1:1budgetaccessible

    milder flavor profile

  • fresh chopped herbs, spicy chili flakes, pesto or zhug(optional)

Instructions

  1. 1

    Preheat oven to 350 degrees F

  2. 2

    Heat large pan to medium heat and add olive oil

  3. 3

    Add jalapeno and onion and cook until softened, about 4-5 minutes

  4. 4

    Add ground turkey and cook through, stirring as you go, about 8 minutes

  5. 5

    Stir in seasonings and water or chicken stock and simmer for 10 minutes to let flavors mingle and moisture evaporate, then remove from heat

  6. 6

    Slice cubanelle peppers in half lengthwise and scoop out innards, then set onto large baking sheet

  7. 7

    Scoop seasoned ground turkey into pepper halves and top with Manchego cheese

  8. 8

    Bake for 20 minutes for slightly crunchier peppers or 30 minutes for softer

  9. 9

    Remove and sprinkle with spicy chili flakes, fresh chopped herbs, and pesto, zhug or chermoula if desired

Tips

Tip 1

Choose cubanelle peppers that stand upright and have thick walls to hold filling better

Tip 2

Let turkey mixture cool slightly before stuffing to prevent cheese from melting too quickly

Tip 3

Cover with foil if cheese browns too fast during baking

Good to Know

Storage

refrigerate up to 3 days in covered container

Make Ahead

assemble peppers up to 1 day ahead, cover and refrigerate, add 5-10 minutes to baking time

Serve With

serve hot with rice, quinoa, or simple green salad

Common Mistakes

Watch

avoid overpacking peppers to prevent bursting during baking

Watch

do not skip simmering step to avoid watery filling

Substitutions

ground turkey→
ground chicken1:1healthypoultry

similar texture and cooking time

Full guide →
Manchego cheese→
sharp cheddar1:1budgetaccessible

milder flavor profile

Full guide →
cubanelle peppers→
poblano peppers1:1spicyaccessible

slightly hotter and larger

Find more substitutions →

FAQ

Can I use bell peppers instead of cubanelle peppers?

Yes, but bell peppers have thicker walls and may need 35-40 minutes baking time. They also have a different flavor profile, being sweeter and less mild than cubanelles.

How long do these keep in the refrigerator?

Cooked stuffed peppers keep for 3-4 days refrigerated in a covered container. Reheat in 350F oven for 15 minutes or microwave until heated through.

Can I freeze these stuffed peppers?

Yes, freeze assembled unbaked peppers up to 3 months or baked peppers up to 2 months. Thaw overnight in refrigerator before baking or reheating.