Mexican Stuffed Peppers
Try these delicious and satisfying Mexican Stuffed Peppers for an easy and healthy dinner. Packed with spices and topped with melted cheese!
Servings: 4 servings
Ingredients
For the stuffed peppers
- 1 tablespoon olive oil
- 1 pound lean ground turkey (or chicken or beef)
- 2 teaspoons chili powder
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon ancho chili powder
- ¼ teaspoon ground coriander
- ¼ teaspoon freshly ground black pepper
- 1 (15-ounce) can fire-roasted diced tomatoes
- 1 cup yellow corn, frozen and thawed, or canned, rinsed, and drained
- 1 cup canned black beans, rinsed and drained
- 1 ½ cups cooked white rice
- 4 large bell peppers (any color)
- 1 cup shredded Mexican blend cheese
For serving
- Sour cream
- Chopped cilantro
- Diced avocado
Instructions
- Preheat the oven to 375℉. While the oven preheats, prepare the stuffed pepper filling.
- Heat the olive oil in a large sauté pan over medium-high heat. Add the ground meat along with the chili powder, salt, garlic powder, onion powder, cumin, ancho chili powder, coriander, and black pepper. Cook for 8-10 minutes until browned, breaking apart with a wooden spoon.
- Stir in the fire-roasted tomatoes, corn, black beans, and white rice. Set aside.
- Prepare the bell peppers by slicing them in half lengthwise and scooping out the seeds and veins. This should make 8 bell pepper shells. Arrange them in a large 9x13-inch baking dish cut side up.
- Scoop 4 tablespoons of the filling into each pepper, then top each with shredded cheese.
- Cover the baking dish with aluminum foil and bake for 35-40 minutes, until the peppers are tender and cooked through.
- Serve with a dollop of sour cream, chopped cilantro, and diced avocado.
Notes
- Bell peppers: Use the biggest bell peppers you can find so you can stuff them with lots of filling. Depending on the size of yours, you may have leftover filling. If you do, you can use it in burritos, bowls, or even nachos. Any color works! Green bell peppers are often the most inexpensive variety, so if you’re looking to save a few bucks, choose green!
- Rice: Instead of white rice, you can use brown rice, cilantro lime rice, authentic Mexican rice, cauliflower rice, or even quinoa.
- Meat: You can use lean ground chicken, ground beef, or ground pork instead of turkey.
- Beans: Feel free to use pinto beans, chickpeas, cannellini beans, or any other type of beans.
- Make this dish vegetarian: Omit the ground turkey and add an extra ½ cup of corn and ½ cup of black beans.
Nutrition
Serving: 1serving | Calories: 472kcal | Carbohydrates: 44g | Protein: 42g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 89mg | Sodium: 900mg | Potassium: 967mg | Fiber: 8g | Sugar: 7g | Vitamin A: 5726IU | Vitamin C: 211mg | Calcium: 229mg | Iron: 3mg