Turkey Stuffed Bell Peppers with White Cheddar and Beans
Hearty bell peppers filled with seasoned ground turkey, cannellini beans, spinach, and melted white cheddar cheese. This protein-packed dinner combines lean turkey with fiber-rich beans and vegetables for a satisfying weeknight meal. The cumin and Adobo seasoning add warm, savory flavors while the cheese creates a golden, bubbly top. Perfect for meal prep or family dinners when you want something nutritious yet comforting.
Ingredients
- 2 teaspoons extra virgin olive oil
- 1 pound ground turkey
- 1 sweet onion, chopped
- 5 cloves garlic, minced
- ½ cup flat parsley, chopped
- ½ cup spinach, chopped, frozen
- 4 large bell peppers
- ½ teaspoon cumin
- 2 teaspoons Adobo seasoning
- cayenne pepper(optional)
- 15 ½ ounces cannellini beans, canned, drained and rinsed
- 1 cup white cheddar cheese, shreddedmozzarella1:1cheese
milder flavor, melts well
Instructions
- 1
Preheat oven and heat olive oil in large skillet over medium-high heat
- 2
Add onions, garlic and parsley, saute until soft and translucent
- 3
Add ground turkey, break up with spoon and brown
- 4
Stir in frozen spinach, cumin, Adobo seasoning and cayenne
- 5
Heat for 5 minutes, add cannellini beans and stir, remove from heat
- 6
Cut bell peppers in half lengthwise, scoop out seeds and membranes
- 7
Place peppers in baking dish, fitting snugly together
- 8
Spoon mixture into each pepper filling halfway, sprinkle with cheese
- 9
Resume filling peppers until full, cover with aluminum foil
- 10
Bake for 15 minutes, remove foil and top with remaining cheese
- 11
Return to oven for 5 minutes until cheese melts
- 12
Remove from oven and let sit for 3-4 minutes before serving
Tips
Choose peppers that can stand upright by trimming a small slice from the bottom if needed without creating a hole.
Drain excess liquid from the turkey mixture before stuffing to prevent soggy peppers.
Save some cheese for the final topping to get that golden, bubbly finish on top.
Good to Know
Refrigerate leftovers for up to 3 days in covered container.
Stuff peppers up to 1 day ahead, cover and refrigerate, add 5 minutes to bake time.
Serve hot as main dish with side salad or crusty bread.
Common Mistakes
Don't overfill peppers to avoid spillage during baking.
Drain turkey mixture well to prevent watery peppers.
Substitutions
FAQ
Can I use frozen bell peppers?
Fresh peppers work best as frozen ones become too soft and watery when baked. Stick with fresh for better texture.
How long will these keep in the refrigerator?
Cooked stuffed peppers will keep for 3-4 days refrigerated in a covered container. Reheat in microwave or oven.
Can I freeze these stuffed peppers?
Yes, freeze cooked peppers for up to 3 months. Thaw overnight in refrigerator and reheat in 350F oven for 20 minutes.