Mexican Stuffed Bell Peppers
Light and healthy Mexican Stuffed Bell Peppers filled with seasoned ground turkey, brown rice, corn and black beans all topped with melted cheese!
Servings: 6
Ingredients
- 6 bell peppers any color
- 1 Tbsp olive oil
- 1/2 medium onion chopped
- 2 cloves garlic minced
- 1 lb lean ground turkey
- 1 1/2 tsp chili powder
- 1 tsp cumin
- 1 tsp dried oregano
- 1/2 tsp salt
- 1 15 oz can diced tomatoes
- 1 1/2 cups salsa divided
- 1 1/2 cups cooked brown rice 3/4 cup uncooked
- 1 cup fresh or frozen corn
- 1 15 oz can black beans, drained and rinsed
- 2 Tbsp chopped cilantro + more for topping
- 1 cup shredded Monterey Jack cheese or cheese of your choice
Instructions
- Preheat oven to 375 degrees F.
- Trim the tops of each bell pepper and scoop out the ribs and seeds. Set aside.
- In a large skillet over medium heat, drizzle olive oil and sauté onion and garlic until fragrant, about 3 minutes. Add ground turkey and cook until crumbled and slightly brown, draining excess liquid as necessary. Add chili powder, cumin, oregano and salt and continue cooking until turkey is browned and completely cooked.
- Stir in tomatoes, 1 cup salsa (reserving a 1/2 cup for later), rice, corn, black beans, salsa and cilantro. Cook about 5 more minutes until heated through.
- Divide turkey rice mixture among each bell pepper and arrange in a 9x13-inch baking dish and spoon the reserved salsa over top of each pepper.
- Pour about one cup of water in the bottom of the dish, to help steam the peppers, cover with foil and bake for about 35 minutes, until peppers are tender. Remove foil, top with cheese and bake an additional 5 minutes until cheese is melted and bubbly.
- Top with additional cilantro, serve and enjoy!
Nutrition
Serving: 1stuffed pepper | Calories: 359kcal | Carbohydrates: 34.1g | Protein: 23.2g | Fat: 14.7g | Saturated Fat: 5.5g | Sodium: 977.2mg | Fiber: 6.7g | Sugar: 11.7g