And here comes Monday.

If you’re anything like me, the weekend flies by way too quickly! I usually try to knock my cleaning out on Saturday, but between getting the house in shape, tending to the never-ending laundry loads and making the dreaded trip to the grocery store, I feel like I blink and Monday’s on the horizon. So tonight I’ve decided to share one of my favorite recipes to have on hand during our busy weeks!

Partially because I’ve recently recommitted to a healthier meal plan, and partially because it’s our second week with the new house routine (see here to catch up), this is the perfect meal to have waiting in the fridge for the right moment! There are variations to every recipe, so if you see an ingredient you don’t like, exclude it. Similarly, if you think of an addition that would enhance the recipe, add it in the comments below. Us busy bodies have to stick together! Without further ad0…

Santa Fe Stuffed Peppers


  • 1 lb. ground turkey
  • chili powder
  • 1 cup of corn (canned or frozen)
  • 1 can of diced tomatoes with green chilies
  • 1 can of green chilis
  • 1 can of black beans
  • 1/2 cup of chicken broth
  • 1/2 cup white onion
  • 4 peppers
  • Cheddar Cheese (or a white cheese if you prefer)
  • salt
  • pepper
  • cilantro (to garnish)

Preheat your oven to 350 degrees. If you’re making these the traditional way, you’ll move on to cook the stuffing in a skillet. Dice and sauté the white onion until it turns golden. You’ll then add in the ground turkey. I coat the ground turkey with chili powder and pepper, this is where most recipes call for a sprinkle of salt as well. Brown the meat until about half of the skillet is brown, half a light pink. Next, you’ll add the corn, tomatoes, green chilis, black beans and chicken broth. Bring the contents to a boil. In a separate pan, cut off the top of the peppers and gut the insides. Add a dash of salt and pepper, and set the peppers in a pan. Bake them for 8-10 minutes or until they’re starting to soften. If you’re skillet has reached boiling point, it can be taken off of heat until the peppers have “pre” baked. Once complete, add the stuffing into the peppers and bake for an additional 8 minutes. Add cheese and cilantro, and place back in oven until the cheese has melted. Let cool and enjoy or stick them in the refrigerator a pre-made, delicious meal throughout the week. Santa Fe Stuffed Peppers pair well with chips, salsa, cut avocado, guacamole, Spanish rice and a margarita – if you’re treating yourself!

A variation:  You can also easily turn this recipe into a delicious soup. If you prefer to transform this recipe into soup, you’ll cut the peppers and mix them in with the onions in step one to give them more time cooking in the skillet. From there, you’ll pick back right where you left off, adding the ground turkey and then the additional ingredients. In this recipe, you’ll add 2-3 cups of chicken broth, as you see fit. You can still top with cheese and/or cilantro and enjoy!

Have you made this recipe before? Do you have a suggestion I’ve got to try? Leave me a note in the comments! I’d love to hear the delicious meals you’re creating in your kitchen.

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