Easy Mexican Stuffed Peppers
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!
Ingredients
- 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
- ½ cup diced onion, about ½ 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
- ½ 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
Instructions
- Preheat the oven to 400°F. Place the bell pepper halves into a 9x13 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.
Notes
- 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!
Tried this recipe?Let us know how it was!