Description
These Healthy Mexican-Style Stuffed Peppers are packed with bold flavor and nutritious ingredients like lean ground turkey, black beans, brown rice, and veggies. They’re an easy and satisfying meal perfect for weeknights or meal prep. Each bite brings you the warmth of classic Mexican spices with the comfort of a home-cooked dish.
Ingredients
Scale
- 4 large bell peppers (any color), halved and cored
- 1 tablespoon olive oil
- 1 pound lean ground turkey (or chicken)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup cooked brown rice (or quinoa or cauliflower rice)
- 1 cup black beans, drained and rinsed
- 1/2 cup corn (fresh, canned, or frozen)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 cup salsa (mild or spicy, your choice)
- 1/2 cup shredded cheese (cheddar, Mexican blend, or dairy-free)
- Fresh cilantro and lime wedges for garnish
Instructions
- Preheat the oven: Set your oven to 375°F (190°C).
- Prepare the peppers: Cut bell peppers in half lengthwise and remove seeds and membranes. Place them in a baking dish, cut side up.
- Cook the filling: In a large skillet over medium heat, add olive oil and sauté onion until soft, about 2–3 minutes. Add garlic and cook for 30 seconds. Add ground turkey and cook until no longer pink. Stir in chili powder, cumin, paprika, salt, and pepper.
- Combine ingredients: Add black beans, corn, cooked rice, and salsa to the skillet. Stir and simmer for 5 minutes until heated through. Adjust seasoning as needed.
- Stuff the peppers: Spoon the filling into each pepper half and press down lightly. Top with shredded cheese.
- Bake: Cover with foil and bake for 30 minutes. Remove foil and bake another 5–10 minutes until the cheese is bubbly and golden.
- Garnish and serve: Top with chopped cilantro and a squeeze of lime before serving.
Notes
To make this dish vegetarian, skip the meat and double the beans or add lentils. Use cauliflower rice for a low-carb version. For extra flavor, drizzle with avocado crema or serve with guacamole on the side.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 320
- Sugar: 6g
- Sodium: 650mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 45mg