Turkey Chorizo Stuffed Peppers

If you’re searching for a delicious, colorful, and nourishing dinner that feels both comforting and exciting, look no further than Turkey Chorizo Stuffed Peppers. This recipe combines the smoky, spicy goodness of turkey chorizo with wholesome quinoa, black beans, and corn, all baked inside vibrant bell peppers. It’s a perfect way to enjoy a balanced meal that’s packed with protein, fiber, and flavor. Whether you’re cooking for weeknight dinner or meal prepping for the week ahead, these stuffed peppers are sure to become a favorite in your kitchen.

Why Turkey Chorizo Stuffed Peppers is Worth Your Time

Turkey Chorizo Stuffed Peppers offer an incredible balance between taste and nutrition. The turkey chorizo provides a flavorful, lean protein option that’s lower in fat compared to traditional pork chorizo. When paired with quinoa, black beans, and corn, you get a filling meal that’s rich in fiber, vitamins, and minerals. The spices—cumin, smoked paprika, garlic, and onion powder—add layers of warmth and depth without overwhelming the dish. Plus, baking everything inside bell peppers not only makes for a beautiful presentation but adds a subtle sweetness and a satisfying texture.

This recipe is straightforward enough for beginners but yields a meal that looks and tastes like you spent hours perfecting it. It’s also adaptable, making it perfect for anyone who loves to tweak recipes based on what’s in their pantry or preferences. And the best part? Leftovers reheat beautifully, so you can enjoy these stuffed peppers again the next day without a hitch.

Shopping List

• 4 large bell peppers (any color you prefer—red, yellow, orange, or green)
• 1 pound turkey chorizo (ensure it’s made with halal turkey or your preferred lean turkey variety)
• 1 cup cooked quinoa (about ⅓ cup dry quinoa)
• 1 cup black beans, drained and rinsed
• 1 cup corn (fresh or frozen works great)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 cup shredded cheese (cheddar or Monterey Jack for melty goodness)
• Salt and freshly ground black pepper, to taste
• Fresh cilantro, for garnish

Prep & Cook Tools

• Large skillet – for cooking the turkey chorizo and mixing ingredients
• Baking dish – to bake the stuffed peppers evenly
• Mixing bowl – for combining quinoa, beans, and spices
• Sharp knife – to cut and prep the bell peppers
• Spoon – to stuff the peppers with the filling
• Measuring cups and spoons – for accurate ingredient portions

Directions: Turkey Chorizo Stuffed Peppers

Step 1: Prepare the Bell Peppers

Start by preheating your oven to 375°F (190°C). While it heats, wash your bell peppers thoroughly. Slice the tops off each pepper and gently remove the seeds and membranes inside. Set the hollow peppers aside; you’ll be stuffing them soon.

Step 2: Cook the Turkey Chorizo

Heat a large skillet over medium heat. Add the turkey chorizo and cook, breaking it apart with a spatula, until it’s browned and cooked through, about 6–8 minutes. Since turkey chorizo can release some fat, drain any excess liquid if needed.

Step 3: Combine the Filling

In a mixing bowl, combine the cooked turkey chorizo, cooked quinoa, black beans, corn, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Stir well until all ingredients are evenly distributed.

Step 4: Stuff the Peppers

Fill each bell pepper generously with the turkey chorizo mixture. Press the filling down slightly to pack it in, but don’t overstuff. Place the stuffed peppers upright in your baking dish.

Step 5: Bake the Peppers

Cover the baking dish with foil and bake in the oven for 30 minutes. After 30 minutes, remove the foil and sprinkle the shredded cheese on top of each stuffed pepper. Return to the oven uncovered and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 6: Garnish and Serve

Remove the stuffed peppers from the oven and let them cool for a few minutes. Garnish with fresh cilantro leaves before serving for a burst of color and fresh flavor.

Quick Replacement Ideas

• Instead of turkey chorizo, use ground chicken or a plant-based chorizo alternative.
• Swap quinoa with cooked rice or couscous for a different grain texture.
• Use pinto beans or kidney beans instead of black beans.
• For a dairy-free option, use a vegan cheese or omit the cheese entirely.
• Try different cheese varieties like pepper jack or gouda for a unique twist.

Chef’s Notes

• Make sure to choose bell peppers that stand upright well to avoid spilling the filling during baking.
• Cooking the quinoa ahead of time saves you from extra steps during preparation.
• If you like extra smoky flavor, add a pinch of chipotle powder or a drizzle of smoked hot sauce.
• Leftover filling can be used as a protein-packed topping for salads or baked potatoes.
• For a fresh and tangy side, pair these peppers with a Roasted Pepper And Feta Salad.

How to Store & Reheat

Store leftover Turkey Chorizo Stuffed Peppers in an airtight container in the refrigerator for up to 3 days. To reheat, place the peppers in a microwave-safe dish and cover loosely with a microwave-safe lid or paper towel. Heat for 2–3 minutes or until warmed through. Alternatively, reheat in a 350°F (175°C) oven for 15–20 minutes, covered with foil to prevent drying out.

Troubleshooting Q&A

My bell peppers are too soft after baking. How can I avoid this?

To keep your bell peppers from becoming mushy, try baking them uncovered for the last 10 minutes to allow some moisture to evaporate. Also, avoid overcooking by checking them a few minutes before the suggested time.

Can I prepare this recipe ahead of time and bake later?

Absolutely! You can stuff the peppers and keep them covered in the fridge for up to 24 hours before baking. This makes it a great meal prep option or a dish to assemble before guests arrive.

What if I don’t have cooked quinoa on hand?

You can substitute quinoa with cooked rice, bulgur, or even couscous. Just ensure the grain is fully cooked before mixing with the turkey chorizo and other ingredients.

How spicy is this recipe? Can I adjust the heat?

This recipe has a mild to medium level of spice from the turkey chorizo and smoked paprika. If you prefer it milder, reduce the paprika or use a mild turkey sausage. For more heat, add diced jalapeños or a pinch of cayenne pepper.

What to Make After This

• Try pairing your stuffed peppers with Turkey Burgers With Tzatziki for a protein-packed dinner lineup.
• For a lighter side, whip up a quick cucumber and tomato salad to complement the rich flavors.
• Make a batch of homemade guacamole for a creamy, fresh dip alongside your meal.
• Finish with a simple fruit sorbet or yogurt parfait for dessert.

The Takeaway

Turkey Chorizo Stuffed Peppers are an incredibly satisfying meal that brings together bold spices, wholesome ingredients, and vibrant presentation. This dish is easy to prepare, versatile, and perfect for anyone looking to enjoy a nutritious dinner without sacrificing flavor. Whether you’re feeding a family or meal prepping for the week, these peppers deliver on taste, texture, and nutrition. With simple swaps and add-ons, it’s a recipe you can revisit again and again. So grab your bell peppers and get ready to enjoy a hearty meal that’s full of bold, smoky goodness.

Share on Pinterest