Dinner Ideas | Low Carb

Turkey and Black Bean Enchilada Stuffed Peppers

June 25, 2016

Enchilada Stuffed Peppers

Here is an easy alternative to a traditional enchilada that is low carb and oh so yummy!  And it’s made with my Home Made Enchilada Sauce that has become the only enchilada sauce that we use in our house.  It’s so quick and easy and incredibly flavorful.  You could easily make this recipe with tortillas instead of peppers, but I have come to absolutely love sweet bell peppers lately.  Usually I make this for my husband and I and then make regular enchiladas for my kids in another dish.  I would say that this recipe is gluten free as well, but I’m realizing as I’m typing this that there is a small amount of flour in the sauce to thicken it up.  I guess you could use some sort of other gluten free thickening agent in that if you needed to do gluten free.  Give it a try and let me know!

Start by making the Home Made Enchilada Sauce.  Click here to go to that post.  This is up to you, but depending on how many peppers you want to stuff, you may need to double the batch of sauce.  I used one whole recipe to make 2 whole peppers (4 halves), but I made them pretty saucy.  While the sauce simmers on low on the stove for a bit, start browning your ground turkey in a large frying pan.  When it’s about halfway cooked, add in the chopped onion, garlic, cilantro, and spices.  

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When the meat is browned and cooked all the way through, add in the can of diced tomatoes and rinsed black beans.  

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Stir and heat everything through about 2-3 more minutes.  Turn off the heat and set aside.

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Preheat your oven to 375 degrees.  Cut all your sweet peppers in half length wise and clean out the seeds and middles as best as you can, also cutting the stems out.   This stuffing makes enough for 4 whole peppers (8 halves), so you may need to do two smaller glass pans.  Or you can do what I did and just stuff 4 halves and save the rest of the stuffing to make taco salads or something another day.

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Pour about 1/2 C enchilada sauce in the bottom of your glass baking dish, or at least enough to lightly coat the bottom.

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Place the peppers halves in the baking dish and put 1 T of shredded cheese in each one.  

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Next scoop about 1/3 to 1/2 C stuffing into each pepper.  Pour the remainder of the enchilada sauce evenly over all the peppers.  I like a lot of sauce, but you can add to your liking.  Then top each pepper with 2-3 more T of shredded cheese. 

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Cover with foil and bake for 40 minutes.  Take the foil off and bake another 10 minutes until cheese is nice and bubbly.  Take out of the oven and let cool slightly before serving.  I like to top with fresh cilantro, avocado, and Greek yogurt. 🙂

Enchilada Stuffed peppers

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Turkey and Black Bean Enchilada Stuffed Peppers
Serves 8
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Ingredients
  1. 2-4 whole sweet peppers
  2. 1.5 lb lean ground turkey
  3. 1 15 oz can petite diced tomatoes (with juice)
  4. 1 15 oz can black beans (drained and rinsed)
  5. 1 small onion, diced
  6. 3-4 minced garlic cloves
  7. 1 small bunch of fresh cilantro, chopped
  8. 2 t chili powder
  9. 1 t cumin
  10. 1 t kosher salt
  11. fresh ground pepper
  12. Home Made Enchilada Sauce (recipe link above)
  13. shredded cheddar or mixed cheese
Instructions
  1. Start by making the Home Made Enchilada Sauce. (See recipe link above) This is up to you, but depending on how many peppers you want to stuff, you may need to double the batch of sauce. I used one whole recipe to make 2 whole peppers (4 halves), but I made them pretty saucy. While the sauce simmers on low on the stove for a bit, start browning your ground turkey in a large frying pan. When it's about halfway cooked, add in the chopped onion, garlic, cilantro, and spices. When the meat is browned and cooked all the way through, add in the can of diced tomatoes and rinsed black beans. Stir and heat everything through about 2-3 more minutes. Turn off the heat and set aside.
  2. Preheat your oven to 375 degrees.
  3. Cut all your sweet peppers in half length wise and clean out the seeds and middles as best as you can, also cutting the stems out. This stuffing makes enough for 4 whole peppers (8 halves), so you may need to do two smaller glass pans. Or you can do what I did and just stuff 4 halves and save the rest of the stuffing to make taco salads or something another day.
  4. Pour about 1/2 C enchilada sauce in the bottom of your glass baking dish, or at least enough to lightly coat the bottom.
  5. Place the peppers halves in the baking dish and put 1 T of shredded cheese in each one. Next scoop about 1/3 to 1/2 C stuffing into each pepper. Pour the remainder of the enchilada sauce evenly over all the peppers. I like a lot of sauce, but you can add to your liking. Then top each pepper with 2-3 more T of shredded cheese.
  6. Cover with foil and bake for 40 minutes. Take the foil off and bake another 10 minutes until cheese is nice and bubbly. Take out of the oven and let cool slightly before serving. I like to top with fresh cilantro, avocado, and Greek yogurt. 🙂
Notes
  1. This can easily be made with tortillas too. I usually make these for my husband and me and then a small pan of traditional ones with tortillas for my kids.
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