Mexican Stuffed Peppers
Posted: 03/25/25
Updated: 03/27/25
This post may contain affiliate links. Please read our disclosure policy.
These Mexican stuffed peppers are packed full of delicious, nutritious ingredients! Rich, colorful bell peppers filled with seasoned ground turkey, melty Mexican cheese, tender rice, and lots of veggies. Easy, tasty, and guaranteed to please, plus adaptable for a variety of dietary needs.
What We Love About This Recipe
- These cheesy stuffed peppers are the easiest weeknight dinner! Stuffing made with ground turkey, corn, onions, and a few canned pantry staples make this recipe simple but still delicious.
- We love stuffed peppers for dinner, but they also make a delicious meal prep. Keep them in the fridge in an airtight container and then pop one in your lunchbox for an easy, tasty mid-day pick-me-up.
Cheryl’s Tips
- The leaner the ground turkey, the less greasy it’ll be. The trade-off, though, is that leaner meats can overcook easily.
- Be careful to only cook the ground turkey on the stovetop until it’s just crumbled and no longer pink. You’ll be baking it for another half hour after that and don’t want it to end up dry!
- Don’t skip the water bath! Seriously. You could bake the peppers without it, but the combo of water bath and aluminum foil will steam the peppers, making them super tender and juicy.
More Easy Dinner Recipes
- 8 Can Taco Soup
- Mango Habanero Wings
- Air Fryer Chicken Legs
- Low Carb Chili
- Mexican Tortilla Wrap Hack (TikTok Wrap Hack)
- Shredded Chicken Tacos
If you loved this recipe as much as we did, don’t forget to leave us a review below. ★ Follow Easy Healthy Recipes on Pinterest, Facebook, and Instagram, too!
For more delicious recipes, visit our sister sites, 40 Aprons and Easy Cheap Recipes.
Mexican Stuffed Peppers
Delicious and nutritious, these Mexican stuffed peppers are easy to make, super tasty, and adaptable for a variety of dietary needs!
stuffed peppers
Ingredients
For the Peppers
- 6 medium bell peppers approximately 8 ounces each
- 1 cup water
For the Filling
- 1 tablespoon avocado oil or other neutral-flavored oil
- ½ cup chopped onion white onion or yellow onion
- 1 tablespoon minced garlic approximately 2 large cloves
- 1 pound ground turkey
- 1 10-ounce can diced tomatoes and green chilies
- 2 tablespoons taco seasoning store-bought or make your own
- salt optional, to taste
- ¾ cup water
- 1 cup shredded Mexican cheese blend at room temperature
- 1 cup cooked rice
- 1 cup frozen corn kernels
- 1 15-ounce can black beans drained, rinsed
- 1 cup shredded Mexican cheese blend at room temperature
Equipment
- Cutting board
- sharp chef's knife
- metal spoon
- Oven
- stovetop
- Large skillet
- large wooden spoon
- 9×13 casserole dish
- Aluminum foil
Instructions
To Prepare the Bell Peppers
- Place one medium bell pepper on cutting board, laying bell pepper on its side. Cut away top and stem of bell pepper and discard.
- Carefully slice through ribs of bell pepper to separate core from inner edges of pepper.
- Pull core out of bell pepper, then use metal spoon to scrape out any seeds or remnants of core.
- Repeat process until all 6 medium bell peppers have been hollowed. Place hollowed peppers upright in 9×13 casserole dish, then set aside.
- Preheat oven to 350° Fahrenheit.
For the Filling
- Place large skillet on stovetop over medium-high heat. Add 1 tablespoon avocado oil to skillet and heat pan until oil is hot and shimmery.
- When oil is hot, add ½ cup chopped onion and 1 tablespoon minced garlic to skillet. Sauté ingredients, stirring often, approximately 5 minutes or until onions have softened.
- Add 1 pound ground turkey to skillet. Cook turkey, stirring frequently and breaking up meat with wooden spoon, until turkey is browned and crumbled, approximately 15 minutes.
- Once turkey is browned, carefully drain liquid from skillet, then return skillet to heat.
- Add 1 10-ounce can diced tomatoes and green chilies, 2 tablespoons taco seasoning, salt (if seasoning doesn't include any), and ¾ cup water to skillet. Stir ingredients together until incorporated.
- Bring mixture to boil, then immediately reduce heat under skillet to low. Simmer mixture over low heat, stirring occasionally, 10 to 15 minutes or until thickened.
- Remove skillet from stovetop and let mixture cool slightly. Add 1 cup shredded Mexican cheese blend, 1 cup cooked rice, 1 cup frozen corn kernels, and 1 15-ounce can black beans to skillet. Stir to incorporate.
- Return skillet to heat and stir ingredients together until cheese has melted.
- Once cheese has melted, portion ground turkey filling into prepared peppers, filling each pepper only halfway.
- Divide 1 cup shredded Mexican cheese blend in half. Set ½ cup shredded cheese aside. Divide remaining cheese evenly between peppers, covering filling completely.
- Portion remaining ground turkey filling into peppers, filling peppers completely. Top each pepper with reserved ½ cup shredded cheese.
- Once peppers are completely filled and topped with cheese, pour 1 cup water into casserole dish, surrounding bell peppers with shallow pool of water. Do not pour water on top of or into bell peppers.
To Bake the Stuffed Peppers
- Cover dish with aluminum foil, then place dish in preheated oven. Bake peppers 25 minutes.
- After 25 minutes, carefully remove baking dish from oven. Remove and discard aluminum foil.
- Set oven to Broil, then carefully return casserole dish to oven. Broil peppers approximately 5 minutes or until cheese is just melted and lightly browned.
- When satisfied with color of cheese, carefully remove baking dish from oven. Portion stuffed peppers onto serving plates as desired. Serve warm.
Notes
- Ground Turkey: Leaner turkey will be less greasy, but can overcook easily.
- Make-Ahead Option: Prepare this recipe as instructed. After covering the baking dish with aluminum foil, place the dish in the refrigerator. Refrigerate up to 24 hours. Allow peppers to come to room temperature before baking, or increase bake time if baking peppers from cold.
Nutrition Information
Serving: 1 stuffed bell pepper | Calories: 498kcal | Protein: 34g | Fat: 21g | Saturated Fat: 9g | Trans Fat: 0.1g | Total Carbs: 49g | Fiber: 13g | Sugar: 12g | Net Carbs: 36g | Vitamin C: 298mg | Cholesterol: 91mg | Sodium: 366mg | Potassium: 1127mg | Calcium: 323mg | Iron: 4mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Leave a Comment