Mexican Stuffed Bell Peppers are a fiesta in your mouth! The vibrant colors of this dish will pull you in, but the flavors will make you stay.
Mexican Stuffed Bell Peppers are great for hosting. They really stand out and are super simple to make. Effortless prep means you get more time to enjoy the party!
Mexican Stuffed Bell Peppers hit all the spots. You get the creaminess of the cheese, the savoriness of turkey, the carb fix of rice and a hefty amount of veggies and beans to make your grandma proud. Let’s eat!
Ingredients for The Stuffed Bell Peppers
These bell peppers are essentially stuffed with your favorite taco toppings!
- Red Bell Peppers: There are green and yellow bell peppers, but red tastes the best in this dish. They are the sweetest and complement the savoriness of the filling so well.
- Ground Turkey: Ground turkey is lean and healthy. You might be rolling your eyes thinking it is too dry, but trust us! The juice from the peppers seeps into the meat and keeps it nice and juicy.
- Cooked Rice: If you have a rice cooker, put a pot on while you are preparing the rest of your ingredients. If not prepare your rice in a saucepan. Feel free to use brown or wild rice here if you prefer.
- Frozen Corn: Allow your frozen corn to thaw at room temperature. Strain out any excess liquid to prevent diluting the flavor of your meat mixture.
- Canned Black Beans: Rinse the beans thoroughly underwater before mixing into your filling.
- Salsa: Make your own or grab your favorite store-bought brand!
- Taco Seasoning: This convenient mixture of spices adds that Mexican flare you are looking for!
- Mexican Cheese: Grab a bag of the shredded stuff and hit each pepper with a liberal handful.
What Pairs Well with Stuffed Peppers?
Mexican Stuffed Bell Peppers are easily a meal all on their own. But if you want to round them out a bit, make some guacamole or garlic avocado spread to top them with. Or, whip up a Mexican Tuna Salad. You can also grab a bag of your favorite tortilla chips and scoop up your filling. YUM!
How Do You Cut Peppers for Stuffed Peppers?
If making stuffed bell peppers intimidates you because you are afraid of cutting the bell pepper wrong, fear not! There are two ways to pull it off without a hitch:
- Cut off the tops and stuff. This makes for an ultra-juicy filling that you can eat with a spoon! Pick the biggest and flattest-bottomed peppers you can for this method.
- You can also cut the peppers lengthwise, lay them flat on their bottoms and stuff. This is a great method to use if you are going to serve your bell peppers as a finger food at your next party.
Do I Have to Boil Bell Peppers Before Stuffing?
This is really up to you. If you like to keep a bit of crunch (like we do), refrain from boiling. But if you do like a softer pepper, blanch them for a few minutes. Be sure not to go overboard and make them lose their shape and be too soggy to bake!
HUGE Stuffed Peppers Fans Over Here, Hope You are Too
We at Momsdish love a stuffed pepper. If you like this recipe, try some other variations of this fun and healthy dish:
- Philly Cheesesteak Stuffed Peppers: This low-carb alternative to a comfort food favorite is great for your weeknight dinner rotation.
- Low-Carb Lasagna Stuffed Peppers: Love lasagna, but trying to stay away from noodles? This is your new non-guilty pleasure.
- Russian Stuffed Bell Peppers: Take your tastebuds on a trip to Eastern Europe will this classic dish. Did we mention these are dipped in sour cream?
- Ground Turkey Stuffed Bell Peppers: A rich tomato sauce takes this better to the NEXT level.
- Classic Stuffed Bell Peppers: This one is for all the beef lovers out there.
- 4 large red bell peppers
- 1 lb ground turkey
- 2 cup cooked rice
- 1/2 cup frozen corn
- 10 oz canned black beans
- 1 cup salsa
- 1 tbsp taco seasoning
- 2 cup Mexican cheese
- Preheat the oven to 350 °F. Rinse black beans and thaw corn. Combine it together with cooked rice, ground turkey, taco seasoning, 1 cup of cheese and salsa.
- Cut bell peppers in halves and remove seeds from the bell peppers.
- Stuff each half of the bell pepper with the mixture. Bake for about 30 minutes, remove from the oven and sprinkle the remaining cheese. Bake for about 15 minutes.
- Serve right away while the tops are still covered with melted cheese.