Stuffed bell peppers are not a new dish in my kitchen! Over the years I’ve made countless variations of all flavors and types. However, as I was looking over some of my recipes the other day I realized that I had not ever made a stuffed pepper loaded with Mexican flavors.
“HOW IS THIS POSSIBLE!!!” I yelled out loud (and got a dirty look from our cat Flower). I adore Mexican flavors and ingredients and usually use them as the basis of most any dish I develop. So the thought that I had never made a stuffed pepper full of beans, rice, chilis and smoky peppers was a shock!!
Faster than you can say tacos, I ran to the grocery store and made my very first Mexican stuffed pepper. And oh is it good! Loaded with spicy chilis, oregano, cumin and ground turkey, this is a stuffed pepper you’ll be making frequently!
Also, if you are new to meal prepping, this is one of the best recipes to make and store. Peppers hold up so well in the fridge that you could easily make this Monday and use the leftovers as a delicious dinner for Friday!
Mexican Stuffed Peppers
Makes 4 servings
- 4 large bell peppers
- 1 lb ground turkey
- 1/2 yellow onion, chopped
- 1/2 cup cooked rice
- 1 clove garlic, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 can (15 oz) tomato sauce
- 1 small can diced green chilis
- 1 can (15 oz) pinto beans or chili beans
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Sour cream for serving (optional)
Preheat oven to 375 degrees. Cut off the top stem of the bell peppers and remove seeds and membranes. Stand peppers upright in an ungreased 8-inch baking dish.
In large skillet, cook turkey and onion over medium heat 8 to 10 minutes, stirring occasionally, until turkey is cooked. Stir in rice, garlic, chilis, spices, beans and 1 cup of the tomato sauce; cook until hot.
Stuff peppers with turkey mixture. Pour remaining tomato sauce over the peppers. Cover with foil and bake for 25-30 minutes until peppers are crisp-tender. Top with cheese and serve.