I added the diced jalapeño in the middle of cooking the turkey. Nice and spicy! Just leave it out if you don’t like spicy or you’re feeding this to kiddos.
All mixed up. Add some more salsa if you think it looks too dry. One cup was plenty for mine. I used some random salsa that I found at Safeway – it was Jardine’s Garlic Chipotle. I kind of forgot to check the label to see how much sodium was in there :/ Oh well, it tasted delicious at least. If you want to cut the sodium content in these though, cut out the cajun seasoning and replace it with a mix of 1 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/4 tsp Lawry’s seasoning salt (and look at the label on the salsa you buy!).
At first I thought I was going to have way too much stuffing for these peppers, but you just gotta pack it in there! It ended up being just the right amount.

Southwest Turkey Stuffed Peppers
Ingredients
- 1 lb 99% lean ground turkey
- 4 medium red bell peppers
- 1/2 cup low sodium canned black beans drained and rinsed
- 1/2 cup frozen corn kernels
- 1 jalapeño diced
- 1 cup salsa
- 1/4 cup chopped red onion
- 2 cloves garlic minced
- 2 tsp Flavor God Spicy Everything seasoning
- 1/2 cup cooked rainbow quinoa
- 1/2 cup Sargento Four Cheese Mexican Reduced Fat shredded cheese
- 1 tsp olive oil
- 1/2 cup low sodium chicken or vegetable broth
- Optional toppings: Plain greek yogurt diced green onions, chopped cilantro
Instructions
- Preheat oven to 350 degrees. Cut peppers in half length-wise and remove seeds and stems. Arrange peppers in oven safe dish, cut side up.
- In a large pan, heat olive oil over medium-high heat. Add onions and garlic and sauté until fragrant and slightly tender.
- Add ground turkey and season with Emeril's Cajun Seasoning. Cook turkey while continuing to break apart with a spatula until cooked through. Mix in black beans, corn, jalapeño, salsa and quinoa.
- Stuff peppers with turkey mixture. Pour broth into bottom of baking dish. Cover dish with foil and bake at 350 degrees for 25-30 minutes or until peppers are tender.
- Uncover dish and top stuffed pepper halves with 1 tbsp cheese each. Continue cooking uncovered for 5 minutes or until cheese is melted.
- 1 lb chicken breast, grilled
- 6 cups baby spinach
- 1 cup blueberries
- 2/3 cup strawberries, quartered
- 1/2 cup goat cheese crumbles
- 1/4 cup red onions
- 4 tbsp honey roasted pecan pieces
- 6 tbsp Kraft Lite Balsamic Vinaigrette
Is the chicken and mixed veg a snack lunch or dinner item?
I eat it for lunch or dinner.
Is there anyway you could post a spread sheet or an idea of how you would eat this particular meal prep? Days, times, etc…
I'm still new to Quinoa. Do you cook it before adding it for the stuffed pepper dish?
Yes, it should be cooked before adding to the stuffed pepper.
I agree. .. can you reply to when you eat all this prepped food during the week ???
Is this a 21 day fix meal plan?
Does all this food stay good for you to make for the whole week on Sunday?
I have exactly the same doubt, does the food stay good after a week sitting in the fridge?
I have never had any issues with the food going bad as long as I eat it within 7 days…does it taste as good on day 7 as it does on day 1? No, but in my opinion that's a small price to pay for the convenience of having healthy food prepped and ready to go. I usually don't keep fish or salads around for more than 4 days but have not had a problem with chicken or turkey staying in the refrigerator for a week.
So you eat a lot the same meals during the week then!?
Just use your common sense! Although I would not keep food more than 4 days this is a nice guideline for those of you who want to eat healthier. I think prepping twice a week would change things up and be healthier than keeping food so long. And if your pressed for time 2 preps is easier than doing it every day.
My husband and I aren't exactly big fans of quinoa, can you substitute for perhaps brown rice?
Yes! You can definitely sub the quinoa with brown rice.
So whats the serving size for the stuffed peppers? Just 1 half per meal?
Nope, 2 stuffed pepper halves per serving.
I wasn't able to find the Emerils spice you recommended, what can be used as a substitute?
What is your recommendation for reheating for the best taste? Microwave or oven and for how long?
what is the containers for the overnight oats?
what is the containers for the overnight oats?