Mexican Stuffed Bell Peppers

There’s something about the vibrant colors and flavors of Mexican Stuffed Bell Peppers that instantly brightens up any table. As a child, my family would gather around the kitchen, my mom expertly mixing spices and filling the peppers with love and care. The aroma of sautéing onions and garlic would fill our home, making it impossible not to feel excited for dinner. It was a dish that brought us together, transformed our weeknight meals, and left us with happy bellies and even happier hearts. These stuffed peppers are not just a meal; they are a memory, a tradition, and a burst of flavor that reminds me of home.

What I love most about making Mexican Stuffed Bell Peppers is how versatile they are. You can customize them with your favorite ingredients or whatever you have on hand. Plus, they’re perfect for meal prep! I often make a big batch on Sundays, knowing they’ll be a hit throughout the week. Whether it’s a busy weekday dinner or a gathering with friends, this dish always impresses. It’s a celebration of flavors, colors, and textures, and trust me, your taste buds will thank you!

These peppers are filled to the brim with a savory mix of ground turkey, rice, tomatoes, and spices, then topped with melted cheese for that extra comfort. As they bake, the peppers become tender and flavorful, making every bite a delight. So, let’s dive in and make this delicious recipe that’s sure to become a family favorite!

Ingredients You’ll Need for Mexican Stuffed Bell Peppers

When it comes to the ingredients for Mexican Stuffed Bell Peppers, I love how they complement each other to create a well-balanced meal. The key players are the bell peppers, which serve as flavorful vessels, and the filling that brings together a mix of protein, grains, and a variety of spices. Each ingredient contributes to the overall taste and texture, making this dish a delightful experience.

• 6 bell peppers, any color – These are the stars of the dish, providing a sweet and crunchy exterior that holds all the delicious filling.
• 1 Tbsp olive oil – Used for sautéing, it adds a rich flavor to the filling.
• 1/2 medium onion, chopped – It adds depth and sweetness to the dish.
• 2 cloves garlic, minced – Garlic brings a wonderful aroma and flavor that enhances the filling.
• 1 lb lean ground turkey – This lean protein keeps the dish healthy while adding heartiness.
• 1 1/2 tsp chili powder – Adds a warm and spicy kick that perfectly complements the stuffing.
• 1 tsp cumin – This spice contributes earthy notes to the filling.
• 1 tsp dried oregano – Oregano adds a Mediterranean touch, enhancing the overall flavor.
• 1/2 tsp salt – A must for seasoning the filling to perfection.
• 1 15 oz can diced tomatoes – Adds juiciness and a burst of flavor to the filling.
• 1 1/2 cups salsa, divided – Provides a zesty kick and keeps the filling moist.
• 1 1/2 cups cooked brown rice, or 3/4 cup uncooked – A hearty grain base that makes the filling filling.
• 1 cup fresh or frozen corn – Adds a sweet crunch to the mixture.
• 1 15 oz can black beans, drained and rinsed – A great source of fiber and protein that enhances the stuffing.
• 2 Tbsp chopped cilantro + more for topping – Adds freshness and brightness to the dish.
• 1 cup shredded Monterey Jack cheese, or cheese of your choice – Melted cheese makes everything better, adding a creamy finish.

The Process for Making Mexican Stuffed Bell Peppers

Making Mexican Stuffed Bell Peppers is an enjoyable process that allows you to get creative in the kitchen! The steps are simple, and the result is a hearty meal that’s sure to impress. Let’s get started!

1. Preheat your oven to 375 degrees F. This ensures that your peppers will cook evenly and allow the cheese to melt perfectly.
2. Prepare the bell peppers by trimming the tops and scooping out the ribs and seeds. Set them aside, ready to be filled with that delicious mixture.
3. In a large skillet over medium heat, drizzle in the olive oil. Once heated, add the chopped onion and garlic. Sauté for about 3 minutes or until fragrant, stirring occasionally.
4. Next, add the ground turkey to the skillet. Cook it until it’s crumbled and slightly brown, making sure to drain any excess liquid as necessary. This step is crucial for texture.
5. Once the turkey is browned, sprinkle in the chili powder, cumin, oregano, and salt. Stir well to combine and continue cooking for a few more minutes, allowing the spices to develop their flavors.
6. Stir in the diced tomatoes, 1 cup of salsa (reserving a 1/2 cup for later), cooked brown rice, corn, black beans, and chopped cilantro. Cook for about 5 more minutes until everything is heated through and well combined.
7. Now it’s time to fill the prepared bell peppers. Divide the turkey and rice mixture evenly among each pepper. Place them in a 9×13-inch baking dish and spoon the reserved salsa over the top of each pepper, layering on that extra flavor.
8. Pour about 1 cup of water into the bottom of the baking dish to help steam the peppers during baking. Cover the dish tightly with foil to keep all the moisture inside.
9. Bake the peppers in the preheated oven for about 35 minutes, or until they are tender. You’ll know they’re ready when they’re soft to the touch.
10. After 35 minutes, remove the foil, sprinkle the shredded cheese on top of each pepper, and bake for an additional 5 minutes until the cheese is melted and bubbly.
11. Once done, remove from the oven, top with additional chopped cilantro, and serve warm. Enjoy your homemade Mexican Stuffed Bell Peppers!

Customization Ideas

One of the best things about Mexican Stuffed Bell Peppers is their adaptability. You can mix and match ingredients based on what you have available or your dietary preferences. Here are some ideas:

• Vegetarian Option: Swap the ground turkey for black beans or quinoa for a completely vegetarian dish.
• Spicy Kick: Add diced jalapeños or a splash of hot sauce to the filling for those who prefer a bit more heat.
• Different Grains: You can use quinoa, farro, or even couscous instead of brown rice for a unique twist.
• Extra Veggies: Toss in some chopped zucchini or spinach into the filling for an extra nutrient boost.
• Cheese Variations: Experiment with different types of cheese like cheddar or pepper jack for a different flavor profile.
• Herb Swaps: Substitute cilantro with parsley or basil if you want a different herbaceous note.
• Cooking Methods: For a smoky flavor, try grilling the peppers instead of baking!

Serving Ideas for Mexican Stuffed Bell Peppers

When it comes to serving Mexican Stuffed Bell Peppers, the options are as delightful as the dish itself. Here are some ideas to enhance your meal:

• Side Salads: Pair the stuffed peppers with a fresh garden salad or a tangy Mexican corn salad for a refreshing crunch.
• Rice Dishes: Serve them alongside cilantro-lime rice for a flavorful complement.
• Dips: A side of guacamole or sour cream can add a creamy touch and enhance the flavors.
• Occasions: These stuffed peppers are perfect for family dinners, gatherings, or even casual BBQs. They’re a hit during summer barbecues or cozy winter nights.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave!
• Freezing: You can freeze the stuffed peppers before baking. Just thaw and bake as instructed when you’re ready to enjoy them.
• Seasonal Pairings: These peppers are versatile enough to serve year-round, making them a fantastic choice for any season.

FAQ

Conclusion

In summary, Mexican Stuffed Bell Peppers are a colorful, flavorful, and comforting dish that brings joy to any table. With their vibrant ingredients and easy preparation, they make an excellent option for family dinners or gatherings. I encourage you to try making them for your next meal – you won’t be disappointed!

Mexican Stuffed Bell Peppers

Craving a dish that bursts with flavor? Try these Mexican Stuffed Bell Peppers. Packed with seasoned ground turkey, rice, and topped with melted cheese, they’re the perfect easy weeknight dinner. Make them tonight and enjoy a satisfying meal!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 6 bell peppers
• 1 Tbsp olive oil
• 1/2 medium onion chopped
• 2 cloves garlic minced
• 1 lb lean ground turkey
• 1 1/2 tsp chili powder
• 1 tsp cumin
• 1 tsp dried oregano
• 1/2 tsp salt
• 1 15 oz can diced tomatoes
• 1 1/2 cups salsa divided
• 1 1/2 cups cooked brown rice 3/4 cup uncooked
• 1 cup fresh or frozen corn
• 1 15 oz can black beans drained and rinsed
• 2 Tbsp chopped cilantro + more for topping
• 1 cup shredded Monterey Jack cheese or cheese of your choice

Equipment

• Oven
• Baking Sheet
• Skillet
• Mixing Bowl
• Chef's Knife
• Cutting Board
• Wooden Spoon

Method

 

1. Preheat your oven to 375 degrees F. This ensures that your peppers will cook evenly and allow the cheese to melt perfectly.
2. Prepare the bell peppers by trimming the tops and scooping out the ribs and seeds. Set them aside, ready to be filled with that delicious mixture.
3. In a large skillet over medium heat, drizzle in the olive oil. Once heated, add the chopped onion and garlic. Sauté for about 3 minutes or until fragrant, stirring occasionally.
4. Next, add the ground turkey to the skillet. Cook it until it’s crumbled and slightly brown, making sure to drain any excess liquid as necessary. This step is crucial for texture.
5. Once the turkey is browned, sprinkle in the chili powder, cumin, oregano, and salt. Stir well to combine and continue cooking for a few more minutes, allowing the spices to develop their flavors.
6. Stir in the diced tomatoes, 1 cup of salsa (reserving a 1/2 cup for later), cooked brown rice, corn, black beans, and chopped cilantro. Cook for about 5 more minutes until everything is heated through and well combined.
7. Now it’s time to fill the prepared bell peppers. Divide the turkey and rice mixture evenly among each pepper. Place them in a 9×13-inch baking dish and spoon the reserved salsa over the top of each pepper, layering on that extra flavor.
8. Pour about 1 cup of water into the bottom of the baking dish to help steam the peppers during baking. Cover the dish tightly with foil to keep all the moisture inside.
9. Bake the peppers in the preheated oven for about 35 minutes, or until they are tender. You’ll know they’re ready when they’re soft to the touch.
10. After 35 minutes, remove the foil, sprinkle the shredded cheese on top of each pepper, and bake for an additional 5 minutes until the cheese is melted and bubbly.
11. Once done, remove from the oven, top with additional chopped cilantro, and serve warm. Enjoy your homemade Mexican Stuffed Bell Peppers!

Notes

• Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave!
• Freezing: You can freeze the stuffed peppers before baking. Just thaw and bake as instructed when you’re ready to enjoy them.
• Variations: These stuffed peppers are versatile! Feel free to use different proteins or grains.
• Herb Swaps: Try using different herbs to mix up the flavor profile of the filling!
• Cooking Time: Depending on the size of your peppers, cooking time may vary slightly.

Previous PostFresh Cranberry Spice Muffins

Next Post Spring Green Beans

Meet Harper Dean

I love the creative challenge of making weeknight dinners feel special without the fuss. I work alongside the team to develop and test recipes that are reliable but never dull. I prepared this meal in my own kitchen, refining the steps to make sure your cooking experience is smooth, fun, and delicious.