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Easy Enchilada Stuffed Peppers

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

2-6 PersonalPoints™ per serving* plus earn +1 point for non starchy veggies

 *This number shows the PersonalPoints™ range. The points will vary based on your individualized plan. 

How do I know how many points this is on my WW individualized plan? 

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 Personal Points on your individualized plan. 

*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. 

Yield: 6

Easy Enchilada Stuffed Peppers

Easy Enchilada Stuffed Peppers

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!

Author: thepounddropper.com

Prep Time 15 minutes
Cook Time 22 minutes
Additional Time 10 minutes
Total Time 47 minutes

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, diced 
  • 1 (10 oz.) can 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.

Instructions

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


Makes 6 (1 half) stuffed half peppers servings

2-6 PersonalPoints™ per serving* plus earn +1 point for non starchy veggies

 *This number shows the PersonalPoints™ range. The points will vary based on your individualized plan. 

Notes

    1. 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.

Smartpoints: GREEN: 6 smartpoints per serving BLUE/PURPLE: 2 smartpoints per serving

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 193Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 9gCholesterol 63mgSodium 660mgCarbohydrates 13gFiber 6gSugar 4gProtein 30g

The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.

 

Lisa Bonacasa

Sunday 18th of October 2020

Making these today so I can have for the week. I put it into my weight watchers app and it came up as five points that’s fine because it’s a dinner but I would’ve preferred the two points. I’ll keep you updated on how they come out thank you for the recipe

Sue

Monday 14th of December 2020

Hi. I love trying your recipes. Thank you. 8 am on WW and I have a question about how you calculate. When I use the nutritional information for this recipe it comes out to be BLUE points. I am using the app calculator. Why the difference?

Jennifer Wilson

Sunday 1st of December 2019

Hi,

Thanks for your recipes. I made this today and used foil for easy clean up.

Ranchero Chicken Stuffed Bell Peppers | BIGPITTSTOP

Wednesday 6th of November 2019

[…] I’ve recently mixed it up a little bit and gone the “ranchero way.”  I was inspired by a recipe I got this summer from the Pound Dropper. Yes, I know, I actually made one of those meals I keep […]

Tokyo

Friday 20th of September 2019

These enchilada stuffed peppers are incredibly delicoius and easy to make. Love this recipe.

Tokyo

Friday 20th of September 2019

These enchilada stuffed peppers are incredibly delicoius and easy to make.

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