Mexican Stuffed Peppers
These delicious, easy stuffed peppers are the perfect family-friendly dinner.
Servings: 6 peppers
- 1 pound
- 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
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.
- 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.
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