Preheat your oven to 375 degrees F. This ensures that your peppers will cook evenly and allow the cheese to melt perfectly.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Once done, remove from the oven, top with additional chopped cilantro, and serve warm. Enjoy your homemade Mexican Stuffed Bell Peppers!
