Southwest Turkey Stuffed Peppers are loaded with veggies and nutrients!

This Whole30-friendly recipe incorporates peppers, onions, mushrooms, spinach, tomatoes and zucchini helping you to put a big dent on your daily veggie goals and pack more antioxidants, vitamins A, C and fiber (6 gram per serving!) into your diet. We love recipes that are packed to the max with veggies because they are filling, nutritious and full of flavor. Speaking of flavor, you’re going to love the combination of spices including chili powder, cumin, crushed fennel and cayenne. It’s a spice blend that’s  very versatile so feel free to triple or quadruple the spice recipe as it makes for an easy way to add flavor to grilled meats. Southwest Turkey Stuffed Peppers are a great weeknight dinner option. They take about a 1/2 hour to make and make for tasty next day leftovers. In fact, I’m going on about day 3 of enjoying stuffed peppers and they taste just as delicious as they did the day I made them.  

Replace the ground turkey with any ground meat of choice.

Southwest Turkey Stuffed Peppers can be made with whatever ground meat you have on hand or what you prefer including ground chicken, bison, beef or pork.

Want to make them meat-free?

You can do that too! I like the combination of black beans and quinoa (or rice) for a meat free option. So instead of a pound of ground meat, you can make this recipe with 1 can of black beans and 1 cup of cooked quinoa.

Or maybe you want to make them cheesy!

Absolutely! If you’re not Whole30’ing and you don’t follow a dairy-free diet, you can most certainly add cheese. The recipe directions include this option.

How about toppings?

Toppings add even more flavor to these Southwest Turkey Stuffed Peppers. Here are a few of my favorites: avocado or our homemade guacamole, salsa or pico de gallo, sour cream or Kite Hill Plain Yogurt (Whole30/dairy-free), fresh cilantro, jalapeños, fresh lime juice and green onions.

What’s your favorite freezer-friendly, comfort food? Share in the comments below.

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