Go Back

Jenny Craig Recipe Creation: Mini Mexican Stuffed Peppers | No Thanks to Cake


  • 1 Jenny Craig Turkey Burger
  • 3/4 cup cauliflower crumbles
  • 2 Tbsp. red onion, diced
  • 1 tsp. garlic, minced
  • cooking spray
  • 6 sweet mini bell peppers, halved
  • 1 tsp. taco or fajita seasoning
  • 2 Tbsp. water
  • 1 Tbsp. nonfat Greek yogurt, plain
  • 2 tsp. hot sauce (more or less to taste)

Garnish (optional)

  • jalapeno pepper, thinly sliced
  • cilantro, chopped
  • scallions, sliced
  • grape tomatoes, diced


  • Preheat the oven to 400 degrees.
  • Remove the turkey burger from the packaging, separating it from the bun.  Place on a microwave safe plate and cook for 90 seconds.  Set bun aside and enjoy as toast or make into croutons for a side salad.
  • Place your turkey burger in a food processor to crumble.  Pulse until a fine taco meat texture.
  • Prepare a skillet with cooking spray at medium heat.  Add turkey burger, garlic, onion, and cauliflower.  Cook for 4-5 minutes, stirring frequently.  Sprinkle with 1 tsp. Mexican seasoning (I used Penzey’s Fajita Seasoning) and water.  Stir to combine and saute until the water evaporates.  Taste the mixture to make sure it has enough flavor; adjust as needed.
  • Slice your peppers in half lengthwise and scoop out the seeds and ribs of the peppers.
  • Fill each pepper with the taco mixture and move to a baking sheet prepared with cooking spray.  Place in the oven and bake for 15 minutes until peppers are tender.
  • Meanwhile, combine the Greek yogurt and hot sauce in a small bowl.  Transfer to a small plastic snack bag for drizzling.  Taste to assure it has the right level of zip!  Add more hot sauce if needed.
  • Prepare your toppings while your peppers cook.
  • Remove the peppers from the pan and to a serving plate.  Top each one with a jalapeño, sprinkling with tomatoes and scallions.  Drizzle with Greek yogurt mixture and garnish with cilantro.
  • Serve and enjoy!


This recipe was created in partnership with Jenny Craig.