Cheesy Enchilada Turkey Stuffed Peppers - Slender Kitchen

Cheesy Enchilada Turkey Stuffed Peppers

Weight Watchers® SmartPoints™
(5 PointsPlus®)

Recipes Content


You guys! I have a delicious recipe up my sleeve for you today featuring slightly spicy poblano peppers stuffed with turkey, zucchini, cauliflower, mushrooms, cheese, and smoky enchilada sauce. It’s the perfect low calorie and low carb meal because it feels anything but light. The cheesy enchilada substitute is perfect for anyone watching their waistline and since they freeze and keep well, it’s a great make ahead meal. Whip up a batch on the weekend to pop in the oven during the week for a no prep meal or cook and store individually for lunches. Mix up the veggies, add beans, stir in some quinoa, and make them your own for a light and filling meal.

Prep Time

Cheesy Enchilada Turkey Stuffed Peppers

Prep Time: 
Cook Time: 
Total Time: 


  • 6 U poblano peppers (or bell peppers)
  • 2 tsp. olive oil
  • 1/2 cup onion, diced
  • 2 U garlic cloves, minced
  • 1 lb. 99% lean ground turkey
  • 1 cup zucchini, grated or finely diced
  • 1 cup cauliflower, finely diced
  • 1 cup mushrooms, finely diced
  • 1/2 tsp. cumin
  • 1/2 tsp. coriander
  • 2 cups red enchilada sauce
  • 12 tbsp. part skim shredded mozzarella

Nutritional Facts

Serving Size: 
1 pepper
Amount Per Serving
Calories 220
Calories from Fat 50
% Daily Value *
Total Fat 5g
Saturated Fat 2g
Monounsaturated Fat 1g
Polyunsaturated Fat 0g
Cholesterol 49mg
Sodium 821mg
Total Carbohydrate 20g
Dietary Fiber 4g
Sugars 12g
Protein 25g


  1. Preheat the oven to 350 degrees. For poblano peppers, make a slit across the pepper lengthwise and carefully remove the seeds. For bell peppers, cut off the top of the pepper and then remove any remaining seeds. Set in a prepared glass baking dish sprayed with cooking spray.
  2. Heat the olive oil over medium high heat. Add the onion and cook for 4-6 minutes until fragrant and translucent. Add the garlic and cook 1 minute.
  3. Add the turkey and cook until no longer pink. Season with salt and pepper.
  4. Add the vegetables and cook until tender, about 4-5 minutes. Drain any excess liquid. Season with cumin, coriander, and salt/pepper if needed.
  5. Stir in 1/2 cup of enchilada sauce and then stuff the mixture into the peppers. Pour remaining enchilada sauce into the baking dish and over the peppers. Top each pepper with 2 tbsp. of cheese.
  6. Bake for 30-40 minutes until peppers have softened and cheese is melted. The sauce should be bubbling on the sides. If the cheese isn't browned and you would like it to be, broil for the last 1-2 minutes.
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