• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • < 30 Minutes
  • < 5 Ingredients
  • Low Carb + Keto
    • Low Carb
    • Keto
  • Paleo + Whole30
    • Paleo
    • Whole30
  • Vegan
  • Dietary Needs
    • Dairy-Free
    • Gluten-Free

Easy Healthy Recipes logo

  • Home
  • Recipes
  • Contact

texmex

April 9, 2020 Easy

Mexican Stuffed Peppers

These Mexican stuffed peppers are just delicious! Bell peppers stuffed with perfectly seasoned cheesy, ground turkey and veggies make the easiest, tastiest Mexican dinner.

Mexican stuffed peppers

Why These Stuffed Peppers Are So Good

  • These cheesy, seasoned stuffed peppers are the perfect easy 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, midday fiesta.

How To Make This Recipe

  1. Preheat the oven to 350º F.
  2. Cook onions until soft in a large skillet over medium heat, then add the turkey and garlic. Cook until the turkey is browned the whole way through and no longer pink. Drain the liquid and return the turkey back to the skillet.
  3. Add the Rotel, taco seasoning, and 3/4 cup water to the skillet and stir. Bring everything to a boil, then reduce heat to low. Allow to simmer until the sauce is thick, about 10-15 minutes. Add the rice, corn, and black beans and stir. Then add in half of the cheese and stir.
  4. While the stuffing is cooking, cut off the tops of the peppers. Scoop out the insides so the peppers are hollow. Place in a baking dish.
  5. Fill the peppers halfway with the cooked stuffing and top with a layer of cheese. Fill the peppers to the top with stuffing and then top with cheese. After stuffing the peppers, pour the remaining water around the bottom in the baking dish.
  6. Cover the peppers with aluminum foil and bake for 25 minutes. Remove the foil and broil for 5 minutes.
  • Stuffing for Mexican stuffed pepper
  • Four bell peppers with cheese

Top Tips For Making Mexican Stuffed Peppers

  • Don’t skip broiling your peppers after baking! This helps make the cheese nice and crispy.
  • Your stuffed peppers can be prepared ahead of time to make dinner extra easy. Just follow all the steps prior to baking and keep them in the fridge covered in aluminum foil. Make sure to cook them within 24 hours!

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

A bite of Mexican stuffed pepper

More Easy Dinner Recipes

  • 8 Can Taco Soup
  • Mango Habanero Wings
  • Air Fryer Chicken Legs
  • Low Carb Chili

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

Mexican stuffed peppers
Print Recipe

Mexican Stuffed Peppers

These delicious, easy stuffed peppers are the perfect family-friendly dinner.
Prep Time5 mins
Cook Time45 mins
Course: Main Course
Cuisine: Mexican
Keyword: easy dinner, ground turkey, texmex
Servings: 6 peppers
Calories: 472kcal
Cost: $4

Ingredients

  • 6

    bell peppers

  • 1 pound

    ground turkey

  • 2 tablespoons onion chopped
  • 1 cup rice cooked
  • 2 cloves garlic minced
  • 1 (10 ounce) can Rotel
  • 1 (15 ounce) can black beans drained and rinsed
  • 2 tablespoons taco seasoning
  • 1 cup frozen corn
  • 2 cups Mexican blend cheese shredded, divided
  • 1 3/4 cup water divided
  • salt to taste

Instructions

  • Preheat the oven to 350º F.
  • Make the stuffing: Cook onions in large skillet over medium heat until soft. Add turkey and garlic. Cook until turkey is browned with no pink. Drain the liquid and return the turkey to the skillet.
  • Add Rotel, taco seasoning, and 3/4 cup water to the skillet and stir. Bring to a boil, then reduce heat to low. Allow to simmer until sauce is thick, about 10-15 minutes. Add rice, corn, and black beans. Stir. Add in half of the cheese and stir.
  • Prepare peppers: While stuffing is cooking, cut off tops of the peppers and scoop out the insides so the peppers are hollow. Place in baking dish.
  • Fill peppers halfway with stuffing and top with layer of cheese. Fill peppers to the top with stuffing and then top with cheese. After stuffing, pour the remaining water around the bottom in the baking dish.
  • Cover peppers with aluminum foil and bake for 25 minutes. Remove the foil and broil for 5 minutes. Remove and serve.

Notes

  • Broiling: Do not skip as it will make the cheese extra crispy.
  • Make ahead: Complete all steps prior to baking and store in fridge covered with aluminum foil.

Nutrition

Calories: 472kcal | Carbohydrates: 54g | Protein: 36g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 77mg | Sodium: 654mg | Potassium: 929mg | Fiber: 9g | Sugar: 7g | Vitamin A: 4124IU | Vitamin C: 161mg | Calcium: 309mg | Iron: 4mg | Net Carbs: 45g

February 12, 2020 Appetizer

Crockpot Queso Dip

This slow cooker cheese dip is unbelievably creamy and highly addictive, and is super simple to throw together for get-togethers or just snacking!

chip being dipped into a bowl of white queso

Why This Queso is So Good

  • Our version of queso is thick, flavorful, and is perfect for scooping with chips, veggies, or even bacon chips.
  • Unlike some other cheese dips, this recipe uses real cheese and cream cheese.
  • This queso is so easy to put together — just throw a few ingredients in the Crockpot, and let it cook until it’s reached melty, cheesy perfection.

How To Make This Crockpot Queso Dip

  1. Cut the monterey jack cheese and the cream cheese into cubes. Add both to the slow cooker.
  2. In a bowl, whisk together evaporated milk and cornstarch. Pour the mixture into the slow cooker.
  3. Add the chiles, garlic powder, salt, and jalapeños to the slow cooker. For a milder queso, leave out the jalapeños’ juice.
  4. Cook on low in the slow cooker for about 2 hours, stirring occasionally. You want to make sure to check your queso fairly frequently and make sure not to cook it longer than 2 hours, as the cheese will burn and ruin your dip!
  • Jalapenos and cubes of cheese in a Crockpot
  • Melted Crockpot queso dip

Top Tips for Making This Recipe

  • Be sure to watch your slow cooker! This dip can burn easily (we learned from personal experience), so check your queso and stir fairly frequently!
  • Use the juice from a jar of jalapeños to kick up the spiciness a notch. You can add as much or as little heat as you’d like!
  • We love our cheesy Crockpot queso dip with real dairy, but you can swap out the cheese and evaporated milk for plant-based substitutes to fit a vegan diet. Try it and let us know what you think!

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

Bowl of Crockpot queso dip

More Easy Recipes You’ll Love

  • Peanut Butter Energy Bites (two ways)
  • Rosemary Roasted Potatoes
  • Glazed Pecans
  • Carrot Fries

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

chip being dipped into a bowl of white queso
Print Recipe
5 from 1 vote

Crockpot Queso Dip

A creamy and delicious cheese dip made with real ingredients in a slow cooker.
Course: Appetizer, Side Dish, Snack
Cuisine: Mexican
Keyword: cheese, queso, slowcooker recipe
Servings: 8
Calories: 379kcal
Author: Jenny Hurley
Cost: $5

Equipment

  • Slow cooker

Ingredients

  • 1 pound monterey jack cheese
  • 8 ounces cream cheese
  • 12 ounces evaporated milk 1 can
  • 1 tablespoon cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 4 ounces green chiles 1 can
  • 4 ounces jalapeños 1 can, including juice

Instructions

  • Cut monterey jack cheese and cream cheese into cubes and add both to the slow cooker.
  • Whisk together evaporated milk and cornstarch in a bowl. Pour the mixture into the slow cooker.
  • Add the chiles, garlic powder, salt, and jalapeños to the slow cooker. Add the jalapenos' juice for a spicier taste.
  • Cook on low in slow cooker for about 2 hours, stirring occasionally. Check fairly frequently and do not leave cooking longer as cheese may burn.

Nutrition

Calories: 379kcal | Carbohydrates: 9g | Protein: 19g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 94mg | Sodium: 779mg | Potassium: 254mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1071IU | Vitamin C: 19mg | Calcium: 563mg | Iron: 1mg | Net Carbs: 8g

Primary Sidebar

  • Email
  • Facebook
  • Instagram
  • Pinterest

Hey y’all!

I'm Cheryl Malik, blogger at 40 Aprons. I started Easy Healthy Recipes to share delicious recipes that are quick, simple, and easy, making it easier than ever to feed your family healthy meals without the fuss! Privacy Policy

Never miss a recipe!

Copyright © 2021 Easy Healthy Recipes on the Cookd Pro Theme