Finding that sweet spot where hearty flavor meets genuine health goals can feel like a scavenger hunt, right? Well, stop looking, because I’ve got the perfect dish for your dinner rotation. These Santa Fe Chicken Stuffed Peppers are exactly what I dreamed up when I wanted a lighter, way more vibrant twist on classic Southwest comfort food. They burst with cumin and pepper goodness while keeping things wonderfully balanced. For me, honestly, this recipe is Sena Recipes in a nutshell: healthy food should feel absolutely joyful, easy to put together on a busy weeknight, and packed with the kind of flavor that makes you savor every single bite. Trust me, these peppers are going to become a weeknight staple!
Why You Will Love These Santa Fe Chicken Stuffed Peppers
I promise, these aren’t your average, boring stuffed peppers. They are loaded with satisfying Southwest flavor that tastes amazing but still fits right into your healthy lifestyle. They seriously make for incredible easy family dinner recipes!
- They manage to be super colorful and bursting with bold, warm spices.
- Protein-packed and naturally gluten-free, so everyone can enjoy them.
- They are ridiculously good as leftovers—total meal prep champions!
- Prep time is quick, making them perfect for those busy weeknights.
Essential Ingredients for Santa Fe Chicken Stuffed Peppers
When we talk about these flavors, you might notice I used ground turkey here instead of chicken. Don’t worry! The spice blend and the rest of the filling mimic that incredible Santa Fe Chicken Stuffed Peppers flavor perfectly. It’s just a leaner protein choice, which I love for a balanced dinner. Make sure your rice is already cooked—that saves so much time!
Here’s what you need to gather up:
- 3/4 pound ground turkey breast (our lean protein hero!)
- 1 1/2 Tablespoons cumin (it has to be this much for that Santa Fe punch)
- 1 teaspoon kosher salt
- 1 can crushed tomatoes, 28 ounce (don’t drain this!)
- 1 can black beans, rinsed and drained (15.25 ounce size)
- 1 can sweet corn, drained (15.25 ounce size)
- 3 cups cooked Jasmine Rice
- 8 fresh sweet Red peppers, tops sliced off, seeds removed, ready to stand up
- 1 cup reduced fat Colby Jack cheese (for that golden, melty top)
- 2 green onions sliced (for your garnish at the end)
Equipment Needed for Perfect Santa Fe Chicken Stuffed Peppers
You don’t need a fancy setup for these, which is part of why I love them so much for a simple weeknight meal. Getting the right gear ready beforehand makes assembly feel like a breeze. You’ll just need a few kitchen workhorses that I bet you already have tucked away!
Make sure you have these items ready before you start chopping:
- A large skillet—you need enough space to brown that turkey properly and let it mingle with the spices.
- A standard 13×9 inch baking dish; this is perfect for standing all eight peppers upright.
- Aluminum foil to cover the dish during the main bake.
- Your measuring cups and spoons, of course!
Step-by-Step Instructions to Make Santa Fe Chicken Stuffed Peppers
Putting these together is actually much faster than you think, which is why they are one of my favorite Quick Dinner Ideas when I’m craving big Southwest flavor but don’t have hours to stand over the stove. Remember, even though the keyword is chicken, ground turkey cooks up beautifully here, just make sure you drain off any excess fat! The key is getting the filling mixed well before it ever sees the inside of those peppers.
Preparing the Peppers and Preheating
First things first, wash those beautiful red peppers well. You want them ready to hold all that delicious filling! Carefully slice the tops off each pepper—that’s where you’ll take out the seeds right after slicing. Once they are clean inside, stand each pepper upright snugly in your 13×9 inch baking dish. Now, pop that oven on to preheat to 350 degrees F. We’re giving them a nice, gentle start.
Cooking the Santa Fe Chicken Stuffed Peppers Filling
Heat up your large skillet and start browning that ground turkey. Cook it until it’s fully done—no pink allowed! Drain off any fat that rendered out; we want flavor, not grease. Return the turkey to the skillet and mix in the cumin and kosher salt. Now, pour in that entire can of crushed tomatoes, the rinsed black beans, and the drained corn. Let that simmer gently for about 15 minutes so those spices really wake up. While that’s simmering, go ahead and cook your Jasmine rice according to the package directions. When the rice is done, stir it completely into the skillet mixture. Take the whole thing off the heat once it’s combined.
Baking and Finishing Your Santa Fe Chicken Stuffed Peppers
Time to fill those pepper cups! Spoon that amazing turkey mixture evenly into each standing red pepper. Cover the whole baking dish tightly with foil—this steams the peppers slightly, helping them soften up nicely. Bake them covered in that 350 degree oven for 40 to 45 minutes. When that time is up, take the foil off carefully (watch out for the steam!). Sprinkle that Colby Jack cheese over the top of each one. Pop them back in for just another 5 minutes until the cheese is bubbly and perfectly melted. Pull them out, sprinkle those sliced green onions over the top, and dinner is served!
Expert Tips for Perfect Santa Fe Chicken Stuffed Peppers
Even though this recipe is straightforward, a few tricks I picked up helped me nail that perfect Southwest texture every time I make these Santa Fe Chicken Stuffed Peppers. Listen, you want tender peppers, not crunchy ones, and you want that cumin flavor singing, not just hanging around!
Don’t underestimate the importance of that initial bake covered with foil. If your peppers feel stiff when you buy them at the store, you might need a little extra steam time. I always check them around the 40-minute mark. If they still seem too firm, just put the foil back on and give them another 10 minutes to soften up before you even think about adding that cheese layer.
The biggest flavor boost for any Southwest dish? Toasting your dried spices! Before you add your ground turkey, toss that cumin—and if you’re using dried oregano, add it too—into the dry, hot skillet for about 30 seconds until you can really smell that deep aroma coming up. It totally wakes up the flavor profile before you add any moisture. This little step elevates these dinners every single time.
Think about your rice consistency; this mix can get a little thick once you add the tomatoes and beans. If your filling seems overly dry, don’t panic. I keep a splash of low-sodium chicken broth handy. Just add a tablespoon or two until the mixture is moist enough to easily spoon into the peppers without crumbling apart. This helps hold everything together nicely during the bake, making them excellent for reheating, which is why I love these for healthy chicken recipes for lunch the next day!
Ingredient Notes and Substitutions for Santa Fe Chicken Stuffed Peppers
It’s always about flexibility in my kitchen, especially when it comes to meal prepping or dealing with what I happen to have on hand! While this recipe uses ground turkey for its lean profile, swapping out the protein for your preference is super easy. If you were searching specifically for Santa Fe Chicken Stuffed Peppers, just grab ground chicken instead—it cooks almost exactly the same way, though you might need to drain a tiny bit less fat. It keeps these firmly in the realm of delicious healthy recipes weight loss goals.
If you’re leaning into those Lazy Dinners and want to skip browning meat altogether, grabbing about 3 cups of shredded rotisserie chicken is an amazing hack! Just fold that into the tomato-bean-corn mix in place of the cooked ground turkey. You might need to simmer for just five minutes longer to let those flavors meld, but it cuts down your cooking time significantly.
What about the other elements? Feel free to swap that Colby Jack for Monterey Jack or even a sharp cheddar if you want a stronger flavor contrast against the cumin. And if you don’t have Jasmine rice cooked? Quinoa is a fantastic, nutritious swap for a nutty texture, or even brown rice works well if you don’t mind a slightly longer cook time overall.
Remember, the core Southwest flavor comes from that cumin, so don’t mess with the spice ratios too much—that’s where the magic of these Santa Fe Chicken Stuffed Peppers really lives!
Storage and Reheating Santa Fe Chicken Stuffed Peppers
Okay, let’s talk about leftovers, because if you’re like me, making a big batch of something delicious means enjoying it again later. The great news about our Santa Fe Chicken Stuffed Peppers is that they truly shine the next day. They hold together so well, and honestly, the flavors actually deepen up overnight—that cumin really settles in!
If you have any peppers left over, just let them cool down completely on the counter for about an hour. Then, you want to pack them away properly. I usually store them in a single layer inside an airtight container in the fridge. If you need to stack them, put a small piece of parchment paper between them so the cheese doesn’t glue itself to the pepper underneath it. They keep beautifully like this for three or maybe four days. This makes them such a fantastic choice for those make-ahead meals!
Reheating is where they really prove their worth as a quick dinner solution. I generally skip the microwave if I can, only because I love that slightly crisped pepper edge and the gooey cheese top. If you’re reheating just one or two, I suggest popping them in a small baking dish, loosely covering them with foil, and baking them at 350 degrees F for about 15 minutes. That brings the filling back to life without drying out the pepper walls.
If you are in a rush, the microwave works just fine! Just cover the pepper with a damp paper towel before heating it for a minute or two—this traps a little steam and prevents the filling from getting too tough. Honestly, reheating these Santa Fe Chicken Stuffed Peppers feels almost as rewarding as making them the first time!
Frequently Asked Questions About Santa Fe Chicken Stuffed Peppers
I always get tons of questions when people realize how easy and flavorful these dinners are! It’s normal to wonder about swapping proteins or cutting down time, so let me clear up a few things for you right here. I truly believe these should be accessible for everyone looking for high-protein recipes that don’t taste like diet food.
Can I use chicken instead of turkey in this Santa Fe Chicken Stuffed Peppers recipe?
Oh, absolutely! Since you were likely searching for Santa Fe Chicken Stuffed Peppers to begin with, I say go right ahead! Ground chicken works beautifully and keeps this squarely in the delicious Healthy Chicken Recipes category. If you have time, grabbing a rotisserie chicken and using about 3 cups of that shredded meat instead of the ground turkey is another fantastic option. It keeps the spirit of a very Simple Chicken Recipes idea while still delivering big Southwestern flavor.
How can I make this a quicker dinner idea?
Speed is my friend on a busy Tuesday night, so I have a couple of secrets for turning this into one of your go-to Quick Dinner Ideas. The biggest time-saver is always the rice. If you have leftover rice from last night’s dinner, use it! If not, ditch the stove-top cooking for the rice and use the quick-cook pouches you can microwave in 90 seconds. Even better, use that pre-cooked shredded meat hack I mentioned—if you use rotisserie chicken, you skip browning meat entirely! That really slashes down your active time.
Is this recipe truly a healthy dinner recipe?
Yes, I guarantee it! Remember, I developed this recipe with nutrition as a huge focus. We are using lean protein (whether turkey or chicken), loading up on fiber-rich black beans and corn, and using the pepper itself as a naturally portioned, vitamin-C-packed vessel. Plus, it’s naturally gluten-free, so it’s great for folks looking to balance their macros without feeling restricted. It’s a fantastic, wholesome Healthy Dinner choice!
The minimal cheese on top is just for flavor—you’re getting a huge serving of vegetables and protein in every serving, making them a really solid choice for everyday eating.
Nutritional Estimates for Santa Fe Chicken Stuffed Peppers
I know so many of you check nutrition information before committing to a new recipe, and I totally get it! Transparency builds trust, especially when we are focusing on lighter meals. The values I pulled together here are based on the specific ingredients used in the recipe above—ground turkey breast, low-fat cheese, and those beans and rice.
Please keep in mind these are just estimates, okay? The exact brand of cheese you grab or whether you use slightly more or less tomato sauce can shift things slightly. But these numbers give you a fantastic baseline so you know exactly what you’re fueling your body with. These are fantastic low-calorie foods that still fill you up!
For one pepper serving, here are the approximate numbers:
- Calories: About 350
- Protein: A solid 25 grams!
- Fat: Right around 10 grams total.
- Carbohydrates: About 45 grams (thanks to all that glorious rice and corn).
- Fiber: Around 7 grams—that’s excellent for feeling satisfied!
When you look at those numbers, you see exactly what I love about this dish: high protein, balanced carbs, and reasonable fat content, all wrapped up in a colorful vegetable package. That’s a win-win in my book!
Share Your Santa Fe Chicken Stuffed Peppers Creations
Now that you’ve filled your kitchen with the amazing scent of cumin and roasted peppers, I really can’t wait to hear what you think! Seeing your results and hearing about your family enjoying these is seriously the best part of developing recipes. I hope you found these Santa Fe Chicken Stuffed Peppers just as easy and flavorful as promised.
Please, don’t be shy! If you made these, take a picture and tag us on Instagram or Facebook. I love seeing all your beautiful, colorful dinners come to life. Whether you stuck with the turkey or went for ground chicken, share your culinary adventure!
And if you have a moment, please leave a star rating and a quick comment right here on the page. Did you use extra cheese? Did you spice it up with some cayenne? Every little bit of feedback is so incredibly helpful. I’m Olivia Bennett, and recipes like these—ones that balance flavor and good nutrition—are what I live for here at Sena Recipes. Your comments help me know what kinds of vibrant, nourishing dishes you want to see next week!
Happy cooking, and I can’t wait to see those peppers!
Print
Santa Fe Turkey Stuffed Peppers
- Total Time: 80 min
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
Bake sweet red peppers filled with a flavorful mix of ground turkey, black beans, corn, and rice, topped with melted cheese for a balanced, satisfying dinner.
Ingredients
- 3/4 pound ground turkey breast
- 1 1/2 Tablespoons cumin
- 1 teaspoon kosher salt
- 1 can crushed tomatoes 28 ounce
- 1 can black beans, rinsed and drained 15.25 ounce
- 1 can sweet corn, drained 15.25 ounce
- 3 cups cooked Jasmine Rice
- 8 fresh sweet Red peppers
- 1 cup reduced fat Colby Jack cheese
- 2 green onions sliced
Instructions
- Wash the red peppers, slice the tops off each pepper, and remove the seeds. Stand each pepper upright in a 13×9 inch baking dish.
- Brown the ground turkey in a large skillet until fully cooked. Drain the fat. Return the turkey to the skillet.
- Add cumin, salt, crushed tomatoes, black beans, and sweet corn to the skillet. Simmer for about 15 minutes.
- Meanwhile, cook the Jasmine rice according to package directions.
- Add the cooked rice to the skillet mixture, combining completely. Remove the skillet from the heat.
- Fill each red pepper with the turkey mixture.
- Cover the baking dish with foil and bake in a 350 degree oven for 40 to 45 minutes.
- Remove the foil, top the peppers with cheese, and bake for an additional 5 minutes, until the cheese melts.
- Remove from the oven and sprinkle with sliced green onions before serving.
Notes
- This recipe is naturally gluten-free.
- The peppers feel satisfying without being heavy.
- This dish reheats well for meal preparation.
- Prep Time: 20 min
- Cook Time: 60 min
- Category: Dinner
- Method: Baking
- Cuisine: Southwest
Nutrition
- Serving Size: 1 pepper
- Calories: 350
- Sugar: 8
- Sodium: 450
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 7
- Protein: 25
- Cholesterol: 75
Keywords: Santa Fe Stuffed Peppers, Turkey Stuffed Peppers, Healthy Dinner, Gluten Free Recipe, Southwest Chicken, Ground Turkey Dinner, Quick Dinner