Mexican Stuffed Bell Peppers

These healthy Mexican Stuffed Bell Peppers are filled with seasoned ground turkey, brown rice, black beans, corn and salsa, then topped with melted cheese. An easy, protein-packed dinner that’s full of flavor and perfect for busy weeknights!

Stuffed peppers are such an easy way to turn simple ingredients into a healthy, satisfying dinner the whole family will love. These Mexican Stuffed Peppers have all the flavors of your favorite taco night packed into tender bell peppers with a hearty filling of lean ground turkey, brown rice, black beans, corn, tomatoes and plenty of seasoning.

I love that everything for the filling cooks in one skillet and you can easily prep these peppers ahead of time. They’re filling enough to serve on their own, but you can also add your favorite toppings and sides for an easy Mexican-inspired dinner.

Why You’ll Love This

• Healthy and filling – lean ground turkey, black beans, veggies and brown rice make these stuffed peppers a satisfying, protein-packed meal.
• Perfect for busy weeknights – the filling comes together in one skillet using simple ingredients.
• Great for meal prep – assemble the peppers ahead of time and bake when you’re ready for dinner.
• Easy to customize – swap the ground turkey, rice, beans or cheese based on what you have on hand.
• Family-friendly – they’re basically taco night stuffed inside a bell pepper!
• Great leftovers – these reheat really well for easy lunches and dinners throughout the week.

Ingredients You’ll Need

• bell peppers – you’ll need 6 bell peppers for this recipe. Any color works, so choose your favorites! I like using a mixture of red, yellow and orange peppers for their slightly sweeter flavor. Look for peppers that are similar in size so they cook evenly.
• ground turkey – lean ground turkey keeps these peppers lighter while adding plenty of protein. Ground beef or ground chicken would work too.
• brown rice – makes the filling hearty and satisfying while adding some extra fiber. You can substitute white rice, quinoa or cauliflower rice.
• onion and garlic – the flavor base for our turkey filling.
• diced tomatoes – add moisture and flavor to the filling.
• salsa – adds tons of flavor without needing a long list of additional ingredients. Some goes into the filling and the rest is spooned over the peppers before baking.
• black beans – add plant-based protein and fiber. Make sure to drain and rinse them well.
• corn – fresh or frozen corn both work great and add a little sweetness.
• seasonings – chili powder, cumin, oregano and salt give the filling that delicious Mexican-inspired flavor.
• cilantro – adds fresh flavor to the filling and makes a great garnish.
• cheese – I use shredded Monterey Jack, but cheddar, a Mexican cheese blend or pepper jack would all be delicious.

How to Make Mexican Stuffed Bell Peppers

1. Prep the peppers. Preheat your oven to 375°F. Slice the tops off the bell peppers and remove the seeds and ribs. Arrange the peppers upright in a 9×13-inch baking dish.
2. Cook the aromatics. Heat olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for about 3 minutes, until softened and fragrant.
3. Brown the turkey. Add the ground turkey along with the chili powder, cumin, oregano and salt. Cook, breaking the turkey apart with a wooden spoon, until browned and completely cooked through. Drain any excess liquid if necessary.
4. Make the filling. Stir in the diced tomatoes, 1 cup of salsa, cooked brown rice, corn, black beans and cilantro. Cook for about 5 minutes until everything is heated through and well combined.
5. Stuff the peppers. Divide the turkey and rice mixture evenly between the bell peppers. Spoon the remaining 1/2 cup salsa over the tops.
6. Bake. Pour about 1 cup of water into the bottom of the baking dish around the peppers. Cover tightly with foil and bake for about 35 minutes, until the peppers are tender.
7. Add the cheese. Remove the foil and sprinkle each pepper with shredded cheese. Return to the oven uncovered for another 5 minutes, until the cheese is melted and bubbly.
8. Serve. Top with fresh cilantro and any additional toppings you love, such as avocado, Greek yogurt or sour cream, jalapeños, green onions or extra salsa.

Tips for the Best Stuffed Peppers

• Choose similarly sized peppers. They’ll cook more evenly and look great when served.
• Don’t skip the water. Adding water to the bottom of the baking dish creates steam that helps soften the peppers.
• Cover them tightly. Keeping the dish covered during the first 35 minutes traps the steam and helps the peppers become tender.
• Use cooked rice. The rice should already be cooked before adding it to the turkey mixture.
• Drain your beans. Drain and rinse the black beans well so excess liquid doesn’t make the filling watery.
• Drain excess turkey liquid if necessary. You want a hearty filling rather than a watery one.
• Use a salsa you love. Since salsa adds a lot of flavor to the filling, use your favorite mild, medium or spicy variety.
• Don’t overbake. The peppers should be tender enough to easily cut with a fork but shouldn’t completely collapse.

Variations and Substitutions

These Mexican stuffed peppers are really easy to customize!

• Ground beef – swap the ground turkey for lean ground beef.
• Ground chicken – another lean protein that works really well.
• Shredded chicken – use leftover or rotisserie chicken for an easy shortcut.
• Quinoa – substitute cooked quinoa for the brown rice.
• Cauliflower rice – use cauliflower rice for a lower-carb option.
• White rice – jasmine, basmati or any cooked white rice works just fine.
• Vegetarian – leave out the turkey and add extra black beans, pinto beans or quinoa.
• Spicy – use hot salsa, pepper jack cheese or add diced jalapeños to the filling.
• Different cheese – cheddar, pepper jack or a Mexican cheese blend can all replace the Monterey Jack.

What to Serve with Mexican Stuffed Peppers

These Mexican stuffed peppers are filling enough to enjoy as a complete meal, but here are a few delicious ways to round out dinner:

• Rice – serve these peppers with brown rice, Mexican rice, cilantro lime rice or cauliflower rice for an easy side.
• Salad – a simple green salad or my healthy taco salad if serving a larger crowd or want even more fresh veggies.
• Extra veggies – roasted or sautéed vegetables are an easy way to add even more veggies to the meal.
• Mexican-inspired sides – this black bean and corn salad, this Mexican street corn salad and homemade guacamole all pair perfectly with these flavors.
• Favorite toppings – set out avocado, cilantro, Greek yogurt or sour cream, jalapeños and extra salsa so everyone can customize their own pepper.

Frequently Asked Questions

More Mexican-Inspired Recipes

• Healthy Taco Salad
• Sheet Pan Chicken Fajitas
• Healthy Chicken Enchiladas
• Mexican Street Corn Salad
• Chicken Tortilla Soup
• Baked Chicken Fajita Roll-Ups

Hope you all enjoy this Mexican Stuffed Bell Peppers and if you love this recipe as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!