Gluten Free Stuffed Bell Peppers Topped with Cheese and Cornbread
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Gluten Free Low Calorie Turkey stuffed bell peppers topped with Cheese and cornbread!
Recipe type: Entree
Cuisine: Mexican
Serves: 8 Peppers
  • 3 cups Cooked Rice
  • 1 Small Yellow Onion Diced
  • 1 tablespoon olive oil
  • 20 ounces Jennie-O Ground Turkey Taco Seasoned
  • 14.5 Ounces Diced Tomatoes (drained)
  • 14 Oz Can Black Beans (drained)
  • 11 Oz (small) Can Sweet Yellow Corn (drained)
  • 1 Tbsp taco seasoning
  • 8 Bell Peppers (tops cut off and cleaned out)
  • Hodgson Mill Gluten Free Sweet Yellow Cornbread Mix (12 oz box)
  • 1 cup Shredded Mexican Blend Cheeses
  1. Preheat oven to 375.
  2. Cook rice (or quinoa) and set aside in a large bowl.
  3. Prepare bell peppers and place in a large baking dish, set aside.
  4. In a large skillet, heat oil over medium heat. Add onions and cook until translucent. Add turkey to skillet and brown completely then drain and return to heat.
  5. Add diced tomatoes, black beans (NOTE- I only used about ¾ the can), sweet corn and taco seasoning to skillet and stir. Cook over medium heat for 5 more minutes stirring well.
  6. Pour turkey mixture into bowl over rice and stir well.
  7. Prepare cornbread mixture. (note you won't use entire mixture, nutritional value based on using a little over half the box). I used non fat milk and coconut oil to prepare.
  8. Fill each bell pepper to the top with rice and turkey mixture.
  9. Top with a sprinkle of cheese, to your liking. Take 2 - 3 tablespoons of the cornbread mixture and pour on top of each bell pepper (amount depends on size and opening of pepper). With a fork, spread mixture flat over the top of the stuffed pepper.
  10. Place the dish in the oven and bake for 15 minutes or until tops are golden brown, rotating once during baking.
  11. Serve immediately.
If you want to cut calories here, don't add the cornbread topping. It will save you over 100 calories and cut down the fat. If you don't add the cheese you will cut 50 calories and fat.
Nutrition Information
Serving size: 1 Pepper Calories: 517 Fat: 22 Carbohydrates: 57 Sugar: 11 Fiber: 4 Protein: 22
Recipe by Caleigh's Kitchen at