Mexican Stuffed Bell Peppers in a ceramic serving dish

Mexican Stuffed Bell Peppers Recipe

These Mexican Stuffed Bell Peppers are just incredible. Tim and I couldn't stop ourselves from eating. But there was no guilt, the ingredients in this dish are just all too good for you. I love the combination of all the flavors and freshness of the dish.
Course Main Course
Cuisine Mexican
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 Servings
Calories 286kcal


  • 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


  • Prepare ingredient for the recipe.
    Ingredients on the table including; 4 red bell peppers, a bowl of cheese, a bowl of corn, ground turkey, a can of black beans, salsa in a bowl, rice in a bowl, and taco seasoning
  • Rinse black beans and thaw corn. Combine it together with cooked rice, cheese and salsa.
    Mexican Stuffed Bell Peppers mixture in a bowl
  • Cook ground meat on a preheated skillet. As you cook, break the meat into tiny pieces and add in taco seasoning. Combine meat with the rice mixture.
    Ground turkey and taco seasoning in a skillet
  • Cut bell peppers in halves and remove seeds from the bell peppers.
    halved red bell peppers on the table
  • Stuff each piece with the mixture. Top with some cheese. I used Mexican cheese.
    Mexican Stuffed Bell Peppers in a baking dish
  • Bake bell peppers at 350F for 30 minutes. Serve with some avocado or side of salsa.
    Mexican Stuffed Bell Peppers in a baking dish
  • Do you have the leftover mixture? Not an issue. Use this to make burritos that you can freeze for work lunches.
    Burritos on the table


Calories: 286kcal | Carbohydrates: 26g | Protein: 25g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 58mg | Sodium: 619mg | Potassium: 563mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2250IU | Vitamin C: 78.5mg | Calcium: 216mg | Iron: 1.8mg