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Southwest Roasted Stuffed Peppers

Posted by Peggy on January 10, 2010

Southwest Roasted Stuffed Peppers
Recipe: Southwest Roasted Stuffed Peppers


  • 1/2 cup (uncooked) barley, rice or quinoa
  • 1 (14 ounce) can diced tomatoes seasoned with peppers and onions
  • 1 pound ground lean turkey
  • 1 cup frozen corn
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1/4 cup cilantro plus 4 sprigs for garnish
  • 4 medium bell peppers (red, green or yellow)halved lengthwise, seeds and membranes
  • removed


  1. Preheat oven to 350˚.
  2. Drain juice from tomatoes and reserve juice. Divide drained tomatoes.
  3. Cook grains in reserved canned tomato juice adding enough water to accommodate liquid requirements for grains, following directions on packaging.
  4. Beat egg and combine with 1/2 diced peppers and corn, reserving other half to top peppers. Mix in turkey and cilantro and combine well.
  5. Fill pepper halves with stuffing mixture, dividing equally and mounding slightly. Arrange in a baking dish large enough to accommodate the peppers.
  6. Bake pepper 30 minutes. Remove from oven and top each with remaining diced tomatoes. Return to oven and bake until tops are browned and an oven thermometer registers 165˚, an additional 15-25 minutes.
  7. Transfer to platter, garnish with reserved cilantro and serve.

Active Time: 15 minutes (plus time to cook grain)

Bake Time: 45 minutes

Number of servings (yield): 4 stuffed peppers

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