Chili Stuffed Peppers

Chili Stuffed Peppers

Man oh man, guys.

I can’t even begin to say how much I love these peppers. I have been eating them for, no joke,all week. Bell peppers are packed with a hearty, meaty chili that is full of tomatoes and bold spices, and then the entire thing is smothered in gooey, rich cheddar cheese.
Can I just say: yes, please? This is one hearty meal! And while it may sound like a calorie and fat explosion, it isn’t at all! After all, the Superbowl gave us all plenty of opportunities for a stick-to-your-thighs meal plan. So not only are these peppers satisfying and filling, but they are also packed with nutrients and are great for your bod and soul! So whip up a batch of these guys, and dig into the comforts and pleasures of some chili stuffed peppers!

Oh, and did I forget to mention that sour cream and avocado are more than totally allowed?

Chili Stuffed Peppers
Serves 4        Serving Size: one large stuffed pepper           Calories/serving: 304


  • 3/4lb extra lean ground turkey (such as Jenni-O’s)
  • 2c. chopped yellow onion
  • 1 medium zucchini, diced (about 1 cup total)
  • 3tbl tomato paste
  • 1tsp chili pepper
  • 1tsp paprika
  • 1/2tsp cumin
  • 1/2tsp salt
  • 1 (14oz) can diced no salt added tomatoes, drained
  • 1c. reduced sodium black beans, drained from can juice
  • 1-2tbl hot sauce, optional, depending on level of spice wanted
  • 4 large bell peppers, any color you prefer
  • 2oz grated (about 1/2c.) reduced fat cheddar cheese
  • Green onions, for garnish, sliced


  1. Cut the tops off the peppers and remove all the seeds and white lining. Set aside.
  2. Preheat the oven to 375 degrees. 
  3. In a medium-sized saucepan pan coated with cooking spray, cook the turkey for about 5 minutes, moving often to break it into small chunks. Add chopped
    onion, cooking about 2-3 minutes over medium heat or until starting to become
  4. Add in zucchini, tomato paste, chili pepper, paprika, cumin, and salt.
    Continue to cook over medium-low heat for 1 minute, stirring to evenly spread spices and paste. Add in tomatoes, and bring to a boil. Turn off the heat, add black beans and hot sauce (if using).
  5. To cook, place peppers with open-side up in a medium baking dish (that will fit them snugly). Scoop 1c. of the chili mixture into each pepper. Bake at 375 for 30 minutes.
  6. Lower oven temperature to 350. Add 2tbl cheese to each pepper, and cook for another 10 minutes or until the cheese is golden and melted. Serve with sliced green onions. (I recommend serving these in bowls, because they are easier to cut that way and the delicious juices are not lost.)

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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