Mexican Stuffed Peppers
Mexican Stuffed Peppers with flavorful ground turkey, rice, corn and black beans baked inside colorful bell peppers with melted cheese on top.
Servings: 6 servings
Calories: 521kcal
Ingredients
- 6 large bell peppers any color
- 1 lb ground turkey beef or chicken
- 1 onion finely chopped
- 3 garlic cloves minced
- 1 tbsp oil
- 14 oz can low sodium black beans rinsed & drained
- 1 1/2 cups corn fresh or frozen
- 1 1/2 cups any cooked rice
- 1 tbsp taco seasoning low sodium
- 1 tsp cumin
- 1/2 tsp salt
- Ground black pepper to taste
- 14 oz can low sodium tomato sauce divided
- 1 cup cheddar marble or Tex Mex cheese, shredded
- Fresh parsley or green onion for garnish
- Plain yogurt or sour cream for serving
Instructions
- Cut peppers in half, remove seeds and tails. Place in 1-2 large baking dishes to fit and set aside. Preheat oven to 400 degrees F.
- Preheat large skillet on medium-high heat and swirl oil to coat. Add ground turkey, onion, garlic and saute for 5 minutes, stirring often and breaking into pieces.
- Transfer cooked meat to a large bowl and add black beans, corn, rice, taco seasoning, cumin, salt, pepper and half tomato sauce. Stir well to combine.
- Stuff peppers with meat rice mixture and spoon remaining tomato sauce on top.
- Bake for 35 minutes, sprinkle with cheese and bake for a few minutes until cheese has melted.
- Remove from the oven and sprinkle with parsley or green onion.
- Serve with plain yogurt or sour cream.
Notes
- Store: Refrigerate leftovers for up to 5 days in an airtight container. Reheat in microwave or place in a pot with a splash of water, cover and simmer for 5-10 minutes until steamed through.
- Freeze: Do not freeze as peppers will become too watery when thawed.
- Make ahead: You can refrigerate stuffed peppers without cheese covered for up to 24 hours. Make sure to let stuffing cool before refrigerating and dish warm up on a counter for 10 minutes before baking. I would add 5-10 minutes to cook time.
Nutrition
Serving: 2halves | Calories: 521kcal | Carbohydrates: 63g | Protein: 31g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 592mg | Fiber: 7g | Sugar: 10g