If you’re searching for an easy weeknight dinner recipe that satisfies and one that the family will love, look no further. These mexican stuffed peppers are packed with flavor from the spices and come together in no time!
This post is in partnership with Fresh From Florida.
I’m bringing these mexican stuffed peppers back into the spotlight. I’ve had this recipe published on my website for over a year. I recently made them again a few weeks ago and made a few adjustments that made them EVEN better.
The weeknights have gotten a bit busier with our addition so having easy dinner recipes is the key to my sanity and allows us to eat at a reasonable time. When there’s minimal dishes and dinner is done in under 45 minutes, it becomes a go-to recipe in my kitchen.
Why You’ll Love This Mexican Stuffed Pepper Recipe
This recipe was inspired by what I had left in the refrigerator at the end of the week. I was truly impressed and fell in love.
Here’s why you’ll love it:
- easy to pull together
- so much flavor from the spices
- a healthier recipe
- basically eating tacos
- done in 40 minutes
How to Make Easy Mexican Stuffed Peppers
This recipe is easy to throw together and has minimal steps:
- Pre-bake the peppers: Slice the bell peppers in half and place in a 9×13 baking dish. Bake for 15 minutes until the peppers are slightly soft.
- Cook the meat: You can use either ground turkey or beef, totally up to you! Sauté over medium-high heat for a few minutes. It won’t be completely cooked through— that’s ok.
- Add the veggies: To the meat, you’ll add the onions and jalapeño to allow them to sweat a bit.
- Add the spices: Stir in the spices and garlic until the meat is evenly coated.
- Add the beans & corn: Stir in the beans and corn.
- Fill the peppers: Spoon the meat mixture into the peppers evenly.
- Top with cheese: To each bell pepper, top with your favorite shredded cheese. I prefer to use sharp white cheddar.
- Bake: Bake for just 10 minutes until the cheese is melted.
Everyone NEEDS to try this recipe. It one of those recipes that you will keep going back to.
More Dinner Recipes:
Easy Mexican Stuffed Peppers
- 4 Fresh from Flordia bell peppers, any color, sliced in half and seeded
- 1 Tablespoon olive oil, divided
- 1 lb 93-97% lean ground turkey
- 1/2 cup diced onion, about 1/2 small onion
- 1 jalapeño, veined and seeded
- 1 (4 ounce) mild diced chilis
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
- 2 teaspoons cumin
- 2 Tablespoons chili powder
- 1 (15 ounce) can corn, drained and rinsed*
- 1 (15 ounce) can black beans, drained and rinsed*
- 1 cup shredded white cheddar cheese
- Preheat the oven to 400°F. Place the bell pepper halves into a 9×13 baking dish. Set aside. Once the oven is pre-heated, bake for 15 minutes.
- Meanwhile, start the filling: heat the oil in a skillet (10 inch or larger) over medium-high heat. Once hot, add the ground meat. Cook for 3-4 minutes, using a wooden spoon to break the meat up as it cooks. Then add the onion, jalapeño, green chilis, garlic, and spices. Stir together and allow it to cook completely, about 5 minutes. You want it completely cooked. Once cooked, stir in the corn and black beans.
- Once the peppers are done, reduce the oven temperature to 350°F. Fill each with the ground turkey filling. You want to fill them all the way, with some heaping over. You want the filled packed in. Top each with shredded cheese.
- Bake for 10 minutes or until the cheese is melted. Serve with sour cream, salsa, etc.
- Make Ahead & Freezing Instructions: The ground turkey filling can be made up to 3 days in advance. Follow the directions in step 2 and then store in an airtight container in the refrigerator. The day of, follow step 1, 3 & 4.
- Bell Peppers: Choose the colors that you love. I’m more of a red bell pepper fan, but no matter the color, these are delicious!
- Ground Meat: Any ground ground meat works. I prefer to use ground turkey (93-97%) to keep it on the lighter side. You can also use ground chicken too!
- Corn: You can also use frozen corn (do not thaw) – about 1 cup.
- Beans: Use what you have on hand. I’ve made this with a variety of beans (chickpeas, white beans, kidney beans, etc.)
- Shredded Cheese: Top with your favorite kind!