If you haven’t noticed already, in my house we LOVE all things Mexican. Enchiladas are no exception. To give them a healthy twist, I replaced the tortillas with bell peppers. My kids complained at first, however after taking a few bites, they loved it! Hope you guys enjoy them too!

Turkey Enchilada Stuffed Peppers

  • 1/2 pound ground turkey
  • 4 large red bell peppers
  • 1/2 yellow onion, chopped
  • 2 serrano peppers finely chopped (remove seeds for less heat)
  • 2 tablespoons olive oil
  • 1 teaspoon minced garlic
  • 1/2 teaspoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/4 black pepper
  • 1/2 cup canned black beans, drained
  • 3/4 cup of fresh corn
  • 1/2 cup fresh cilantro
  • 1 tomato, chopped
  • 1 cup red enchilada sauce (recipe below)
  • 1 cup cheddar cheese, shredded
  • Cilantro, sour cream, and salsa for garnish

Grease a 9×5 baking dish. Preheat oven to 375 degrees. Cut the peppers length wise and remove seeds; place them in baking dish, hollow side up. In a pot, heat oil and add the onion, garlic, and serrano peppers. Cook for 5 minutes stirring frequently. Add the turkey, cumin, chili powder, salt, and black pepper. Cook for 10 minutes, stirring occasionally. Add beans, corn, cilantro, tomatoes and enchilada sauce. Adjust seasonings. Spoon the mixture evenly among the peppers and cover dish with aluminum foil. Bake for 20 minutes, then remove foil and top the peppers with cheese. Return to the oven and bake for another 10 minutes or until cheese has melted and browned. Serve with cilantro, salsa, sour cream, and enchilada sauce.

Red Enchilada Sauce

  • 3 tablespoons olive oil
  • 1 tablespoon flour (or gluten free all-purpose flour)
  • 1 teaspoon chili powder
  • 2 cups chicken stock
  • 10 ounces tomato paste
  • 1 teaspoon dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon minced garlic

In a pot heat oil, add flour and stir constantly for one minute. Add chili powder, cumin, garlic, oregano, salt and pepper. Cook for another minute. Add stock and tomato paste. Stir until combined. Bring to a boil, reduce heat to low and cook for about 15-20 minutes, until sauce thickens. Adjust seasonings, if desired.