Mexican Stuffed Bell Peppers

4.88 from 8 votes

Healthy Mexican Stuffed Bell Peppers filled with seasoned ground turkey, brown rice, black beans, corn and salsa, then topped with melted cheese for an easy, protein-packed dinner!

Prep Time10

Cook Time40

Total Time50

Course: dinner, Main Course

Cuisine: Mexican

Keyword: ground turkey stuffed peppers, healthy Mexican stuffed peppers, healthy stuffed peppers, Mexican Stuffed Bell Peppers, Mexican stuffed peppers, Mexican stuffed peppers recipe, Mexican stuffed peppers with ground turkey, stuffed bell peppers, turkey stuffed peppers

Servings:

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 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.
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.
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.
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.
Divide the turkey and rice mixture evenly between the bell peppers. Spoon the remaining 1/2 cup salsa over the tops.
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.
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.
Top with fresh cilantro and any additional toppings you love, such as avocado, Greek yogurt or sour cream, jalapeños, green onions or extra salsa.

Notes

Prep Ahead: Make the turkey filling up to 2 days in advance and store it in an airtight container in the refrigerator. You can also fully assemble the peppers earlier in the day, cover and refrigerate until ready to bake.

Storage: Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat individual peppers in the microwave until warmed through, or cover and reheat in a 350°F oven for about 15 to 20 minutes.

Freezing: Let the stuffed peppers cool completely, then wrap individually or store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

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