Cheesy Enchilada Turkey Stuffed Peppers

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These Cheesy Enchilada Turkey Stuffed Peppers are the perfect low carb and keto-friendly enchilada. Tender poblano peppers are stuffed with ground turkey and veggies, then covered in enchilada sauce and cheese. Yum.

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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. Trust me, you need these enchilada stuffed peppers in your meal plan.

This low-carb enchilada is perfect for anyone looking for a lighter meal. 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.

We also love these Stuffed Poblano Peppers and Vegetarian BBQ Stuffed Peppers.

Key Ingredients and Swaps

  • Poblano peppers: Poblano peppers are slightly spicy and often used to make Chiles Rellenos. They are a great option for making stuffed peppers with a little extra heat. If you prefer something without any spice, this recipe works great with green or red bell peppers.
  • Ground turkey: Ground turkey is a great lean protein packed with protein. ground chicken, beef, pork, or vegetarian crumbles would work as well. You could also use leftover chopped chicken.
  • Veggies: Instead of simply stuffing the peppers with meat, veggies make a great addition as well. Use any combination of vegetables you like or have on hand. Zucchini, mushrooms, and cauliflower all taste great when paired with enchilada sauce.
  • Enchilada sauce: Enchilada sauce is a smooth sauce that is slightly spicy and smoky. Both red and green enchilada sauce work for these peppers. Choose the spice level that works for you - mild, medium, or hot. If you don't have enchilada sauce, swap in your favorite salsa.
  • Cheese: Enchiladas are normally finished with a layer of melted cheese, Use mozzarella, Monterey jack, pepper jack, cheddar, or queso Oaxaca. Anything that melts well. 

Recipe Tips and Ideas

  • Try different proteins: These enchilada stuffed peppers can be filled with almost any protein you like. Experiment with different proteins including rotisserie chicken, ground beef, and even shrimp.
  • Add new veggies: Consider trying this with different veggies. Spinach, summer squash, carrots, bell peppers, and onions (fajita-style veggies) would all be delicious.
  • Add fiber: If you aren't eating low carb, add some black beans, pinto beans, or corn to the dish.
  • Extra spicy: If you love things spicy, saute 1-2 jalapenos with the ground turkey.
  • Make it creamy: For creamy enchiladas, you can add a few dollops of sour cream, Mexican crema, or Greek yogurt to the enchilada sauce. Some people add cream cheese as well.

What to Serve with Enchilada Stuffed Peppers

This dish is extremely filling on its own. Plus it is packed with protein and veggies. That's why I reach for something light on the side like this Cilantro Lime Cauliflower RiceMexican Coleslaw, or Mexican Street Corn Salad.

The Recipe
Turkey enchilada stuffed peppers covered with melted cheese in a baking dish.

Cheesy Enchilada Turkey Stuffed Peppers

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  • 6 poblano peppers (or bell peppers)
  • 2 tsp. olive oil
  • 1/2 cup onion, diced
  • 2 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

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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.


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.


Add the turkey and cook until no longer pink. Season with salt and pepper.


Add the vegetables and cook until tender, about 4-5 minutes. Drain any excess liquid. Season with cumin, coriander, and salt/pepper if needed.


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.


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.

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

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the authorMeet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
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