Mexican Stuffed Peppers Turkey (Printable Version)
# What You’ll Need:
→ For the Peppers
01 -
3 large bell peppers (red, yellow, orange, or a mix)
02 -
1 tablespoon olive oil
03 -
Salt and pepper to taste
→ For the Filling
04 -
1 pound lean ground turkey
05 -
1 small onion, diced
06 -
2 cloves garlic, minced
07 -
1 tablespoon olive oil
08 -
1 tablespoon chili powder
09 -
2 teaspoons ground cumin
10 -
1 teaspoon dried oregano
11 -
1/2 teaspoon smoked paprika
12 -
1/4 teaspoon cayenne pepper (optional)
13 -
Salt and pepper to taste
14 -
1 can (15 oz) black beans, drained and rinsed
15 -
1 cup corn kernels (fresh, frozen, or canned)
16 -
1 can (14.5 oz) diced tomatoes with green chilies, drained
17 -
1/2 cup salsa
18 -
1/4 cup fresh cilantro, chopped
19 -
Juice of 1 lime
20 -
1 cup cooked brown rice or quinoa
→ For Topping
21 -
1 cup shredded Mexican-blend cheese or cotija cheese
22 -
Optional garnishes: sliced avocado, Greek yogurt or sour cream, lime wedges, additional cilantro, sliced green onions
# Steps to Follow:
01 -
Preheat your oven to 375°F (190°C). Lightly oil a 9x13 baking dish with cooking spray or a drizzle of olive oil.
02 -
Cut the bell peppers in half lengthwise and remove the seeds and membranes. Brush the insides and outsides with olive oil and season with a pinch of salt and pepper. Place them cut-side up in the baking dish.
03 -
Place the peppers in the preheated oven for about 10-15 minutes while you prepare the filling. This partial pre-cooking ensures they'll be perfectly tender by the time the filling is hot.
04 -
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
05 -
Increase heat to medium-high and add the ground turkey to the skillet. Break it apart with a spoon as it cooks until no longer pink, about 5-7 minutes.
06 -
Add the minced garlic and cook for 30 seconds until fragrant. Then add chili powder, cumin, oregano, smoked paprika, cayenne (if using), salt, and pepper. Stir to coat the meat evenly with the spices.
07 -
Stir in the black beans, corn, diced tomatoes, and salsa. Simmer for about 5 minutes until some of the liquid has evaporated and the flavors have melded.
08 -
Remove from heat and stir in the cooked rice or quinoa, fresh cilantro, and lime juice. Taste and adjust seasonings if needed.
09 -
Remove the par-baked peppers from the oven. Spoon the filling into each pepper half, mounding it slightly.
10 -
Sprinkle the stuffed peppers with shredded cheese, dividing it evenly among all the pepper halves.
11 -
Return the stuffed peppers to the oven and bake for 15-20 minutes until the peppers are tender and the cheese is melted and bubbly.
12 -
Let cool for 5 minutes, then top with your choice of garnishes. Serve with lime wedges for squeezing over the top.
# Additional Notes:
01 -
Choose ripe, brightly colored bell peppers for the best flavor as they are sweeter than green ones.
02 -
For a softer texture, increase the initial par-baking time to 20 minutes.
03 -
Storage: These keep well in the refrigerator for up to 4 days. Reheat in the microwave or in a 350°F oven until heated through.