These Easy Enchilada Stuffed Peppers are made with extra lean ground turkey, onions, enchilada sauce, and topped with fresh cilantro. A healthy dinner for the entire family!

Makes 6 stuffed half peppers

Looking for more low carb family friendly dishes? Be sure to check these recipes out:

Skinny Tuna Salad

Zero Point BBQ Slow Cooker Chicken 

Zero Point Sheet Pan Shrimp Fajitas

Zero Point Buffalo Chicken Dip

These Easy Enchilada Stuffed Peppers are Low Carb Friendly and WW friendly 

I make this Easy Enchilada Stuffed Peppers recipe quite often using the base for my Enchilada Casserole made with two ingredient dough, but every now and then I prefer a low carb meal and omit the corn and black beans.  If you are watching your carb intake-this is a great option.

What can I add to my stuffed peppers? 

 These stuffed peppers can be made with many variations depending on the ingredients you have on hand. Such as:

• ground lean beef
• ground lean turkey
• ground chicken
• Italian chicken sausage
• Jasmine white rice 
• Cauliflower rice 
• Brown rice 
• Long grain rice

How do you make these Easy Enchilada Stuffed Peppers?

Now that we have discussed the many variations that can be used, let’s get started! You will begin by washing and prepping the peppers.

Cut each pepper in half ( length wise) removing the stem.  

Scoop out the seeds and membrane.

You will want to add 1/2 cup of water to the bottom of the 9x 13 baking dish. The water will help ensure the peppers stay moist while cooking.

Spray a skillet with non stick cooking spray. Add onions, cook until onions are translucent and tender. Add the turkey. Cook on medium hight until lightly browned, about 8 minutes.

Add the taco seasoning, cumin, and chili powder with 2 Tbsp of water. Stir until well combined.

Remove from heat and set aside. In a large mixing bowl combine, black beans, corn, enchilada sauce, tomato sauce, and ground turkey/onions. Stir until well combined. 

Divide the filling ( about 1/2 cup)  between the pepper halves. Tightly cover the baking dish with aluminum foil. (covering them with foil will ensure the peppers don’t dry out while baking) 

Cook for 22-25 minutes. Remove from oven. Sprinkle mozzarella over the tops of the peppers.

Cook for another 5 minutes, or until cheese is melted.

Garnish with cilantro, if desired. 

Ingredients:

• 3 large bell peppers, any color
• 1.5 pound 99% ground turkey 
• 1 Tbsp taco seasoning
• 1/2 tsp cumin
• 1 tsp chili powder
• 1 small onion, peeled and diced 
• 1 (10 oz.) can mild red enchilada sauce
• 1 (10.5 oz.) can tomato sauce
• 1 (15 oz.) can black beans, drained and rinsed ( optional )
• 1 cup corn kernels, frozen, thawed  (optional)
• 1/2 cup light mozzarella cheese ( I use Market Pantry reduced fat mozzarella) 
• cilantro for garnish, if desired. 

Directions:

1. Preheat the oven to 350 degrees.
2. Wash and prep the peppers. Cut each pepper in half ( length wise) removing the stem.  Scoop out the seeds and membrane. Pour 1/2 cup water into a 9 x 13 baking dish.
3. Place peppers in prepared baking dish. ( adding water will help ensure the peppers stay moist while cooking) Set aside.
4. Spray a skillet with non stick cooking spray. Add onions, cook until onions are translucent and tender. Add the turkey. Cook on medium hight until lightly browned, about 8 minutes. Add the taco seasoning, cumin, and chili powder with 2 Tbsp of water. Stir until well combined.
5. Remove from heat and set aside.
6. In a large mixing bowl combine, black beans, corn, enchilada sauce, tomato sauce, and ground turkey/onions. Stir until well combined. 
7. Divide the filling ( about 1/2 cup)  between the pepper halves.
8. Tightly cover the baking dish with aluminum foil. (covering them with foil will ensure the peppers don’t dry out while baking) 
9. Cook for 22-25 minutes. Remove from oven.
10. Sprinkle mozzarella over the tops of the peppers. Cook for another 5 minutes, or until cheese is melted.
11. Garnish with cilantro, if desired. 
12. Wrap each stuffed peppers in plastic wrap and store in an airtight container for 3-5 days or in the freezer for up to a month.

Makes 6 (1 half) stuffed half peppers servings

 2 Points® per half

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.