Santa Fe Stuffed Pepper Casserole
  • Email Email
  • Print Print

Santa Fe Stuffed Pepper Casserole

Submitted by: Yolande Kuystermans

Prep Time: 30 Minutes

Cook Time: 45 Minutes

Servings: 8

This is an old stuffed pepper recipe that I have adapted to incorporate brown rice and ground turkey.


  • 2 lbs. turkey, ground, grass-fed or pastured, organic
  • 2 c. rice, brown, organic
  • 2 c. bell pepper, any color, fresh, organic
  • 2 c. corn, frozen, organic
  • 15 oz. black beans, canned, organic
  • 2 c. salsa, fresh made, organic
  • 1 c. cheddar cheese, mild, raw, organic


Brown turkey on medium heat until no longer pink. Break up meat with a spoon while cooking. In a large bowl add cooked rice, chopped peppers, corn (can use fresh or frozen - or leave it out if you can't find non-GMO corn), black beans (drained and rinsed), salsa, cooked ground turkey, and shredded cheese. Mix well. Pour into a large casserole dish or a small roaster. Bake at 350°F for 45 minutes. Enjoy!!!