If you’re craving a vibrant and wholesome meal that brings a fiesta to your dinner table, this Mexican Stuffed Peppers with Ground Turkey and Black Beans Recipe is your go-to dish. Picture colorful bell peppers packed with a zesty, savory mixture of ground turkey, black beans, and just the right amount of spice, all topped with melted Mexican cheese that oozes with every bite. It’s an irresistible combination that’s healthy, satisfying, and perfect for sharing with friends or family on any weeknight or special occasion.
Ingredients You’ll Need
This recipe shines because of its simple, yet essential ingredients that each bring a unique flavor, texture, or color to the dish. From the tender bell peppers to the hearty black beans and the spicy kick of jalapeno, every component works together to create a balanced and delightful experience.
- 4 bell peppers (varying colors): Adds sweetness and vibrant visual appeal while serving as edible containers for the filling.
- 1 pound ground turkey: A lean protein that pairs perfectly with spices and vegetables; you can swap for beef or pork if you prefer.
- 1 Tablespoon onion powder: Provides a subtle onion flavor without the texture of fresh onions.
- 3 Tablespoons taco seasoning: Brings bold Mexican flavors with a blend of spices to infuse the filling.
- 1 small jalapeno (seeds removed and minced): Adds just the right amount of heat and freshness to the mixture.
- 1 14.5 ounce can diced tomatoes (drained): Introduces moisture and tanginess that balances the richness.
- 1 15 ounce can black beans (drained and rinsed): Offers creamy texture and earthy notes plus extra protein and fiber.
- 1 15 ounce can whole kernel corn (drained): Gives a slight sweetness and crunch contrast inside the pepper.
- 2 Tablespoons tomato paste: Intensifies the tomato flavor and thickens the filling.
- 2 Teaspoons minced garlic: Adds depth and aromatic warmth.
- 1 8-ounce package shredded Mexican cheese: Melts beautifully over the filling for gooey, cheesy goodness.
How to Make Mexican Stuffed Peppers with Ground Turkey and Black Beans Recipe
Step 1: Prepare the Oven and Peppers
First things first, preheat your oven to 350 degrees. While it’s warming up, wash and dry your bell peppers thoroughly. Cut out the stems, slice each pepper in half, and carefully remove all the seeds and white inner membranes. These steps ensure that the peppers bake evenly and have plenty of room to hold the delicious filling.
Step 2: Par-Bake the Peppers
Line a baking sheet with foil and spray it lightly with non-stick cooking spray to keep things tidy. Place each pepper half on the sheet with the hollow side facing up. Cover the baking sheet with foil and bake the peppers for 20 minutes. This softens them just enough without losing their structure. Once done, drain any water that has collected to keep the peppers from getting soggy.
Step 3: Cook the Ground Turkey Mixture
While the peppers are baking, heat a skillet over medium-high heat. Add the ground turkey, and if needed, a splash of oil to prevent sticking. Cook the turkey until no pink remains, breaking it up as it cooks. Then add the minced garlic, jalapeno, onion powder, tomato paste, and taco seasoning. Stir everything until it’s well combined and aromatic.
Step 4: Simmer and Add Beans and Tomatoes
Pour in about ¾ cup of water and let the mixture simmer gently for around five minutes so the flavors meld beautifully. Next, add the black beans and drained tomatoes, stirring to combine. Allow this to simmer for another 5 minutes until the filling thickens and tastes rich and balanced.
Step 5: Fill and Bake the Peppers
Divide the savory turkey and bean mixture evenly amongst the pepper halves. Sprinkle each one generously with the shredded Mexican cheese. Return the baking sheet to the oven, uncovered this time, and bake for 15 more minutes—or until the cheese is melted and bubbly, creating that perfect golden crust you’ll love.
How to Serve Mexican Stuffed Peppers with Ground Turkey and Black Beans Recipe
Garnishes
For an extra touch, fresh garnishes like chopped cilantro, a dollop of sour cream, or a squeeze of lime juice really elevate the flavors. These simple additions bring brightness and a fresh contrast to the hearty peppers, making each bite pop with zest.
Side Dishes
This dish pairs wonderfully with a light side salad or Mexican rice to round out the meal without overwhelming it. For an even cozier meal, warm up some fresh tortillas on the side to scoop up every bit of that irresistible filling.
Creative Ways to Present
Try serving the stuffed peppers on a rustic wooden board for a family-style dinner, or place each half on colorful plates to highlight their vibrant colors. You can also add sliced avocado or a simple guacamole to the plate for a creamy complement that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftover stuffed peppers in an airtight container in the fridge. They’ll stay fresh for up to 3 days and keep their flavors intact, so you can look forward to a convenient and delicious second helping.
Freezing
Mexican Stuffed Peppers with Ground Turkey and Black Beans Recipe freezes beautifully. Wrap each pepper individually in foil or plastic wrap, then place them in a freezer-safe bag or container. When properly stored, they maintain their taste and texture for up to 2 months.
Reheating
To reheat, simply thaw the peppers overnight in the refrigerator or use a microwave on a defrost setting. Then warm them in the oven at 350 degrees for about 15 minutes, or until heated through and the cheese is once again melty and inviting.
FAQs
Can I substitute the ground turkey with other meats?
Absolutely! While ground turkey gives a lean and light texture, you can easily swap it with ground beef, pork, or even chicken, depending on your preference and what you have on hand.
Is this recipe suitable for meal prep?
Yes, this recipe is fantastic for meal prep. You can prepare the filling and peppers in advance and bake them when you’re ready to eat, or make the entire dish ahead to enjoy throughout the week.
Can I make this Mexican Stuffed Peppers with Ground Turkey and Black Beans Recipe vegetarian?
Definitely! Replace the ground turkey with extra beans, lentils, or plant-based meat alternatives, and your peppers will still be packed with flavor and protein.
What’s the best way to remove the seeds and membranes from the peppers?
Use a small paring knife or a spoon to gently scoop out the seeds and white spongy parts. Removing these parts makes the peppers less bitter and creates more space for the filling.
How spicy is this recipe, and can I adjust the heat?
The heat level is moderate, mainly from the minced jalapeno. If you prefer milder peppers, reduce or omit the jalapeno or replace it with a sweet pepper. To add more kick, you can add cayenne pepper or hot sauce to taste.
Final Thoughts
Nothing beats the comforting and colorful appeal of the Mexican Stuffed Peppers with Ground Turkey and Black Beans Recipe. It’s a meal that feels like a warm hug, bursting with flavor, texture, and nutrition all at once. Whether you’re cooking for your family, hosting friends, or just treating yourself, this recipe is a winner you’ll want to make again and again.
Print
Mexican Stuffed Peppers with Ground Turkey and Black Beans Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
These Mexican Stuffed Peppers are a vibrant and delicious meal featuring colorful bell peppers filled with a savory blend of seasoned ground turkey, black beans, corn, jalapeno, and tomatoes, topped with melted Mexican cheese. Perfectly baked to meld the flavors together, this recipe delivers a wholesome, family-friendly dinner that’s easy to prepare and packed with bold southwestern flavors.
Ingredients
Peppers
- 4 bell peppers (varying colors)
Filling
- 1 pound ground turkey (can substitute with beef or pork)
- 1 tablespoon onion powder
- 3 tablespoons taco seasoning
- 1 small jalapeno (seeds removed and minced)
- 1 (14.5 ounce) can diced tomatoes (drained)
- 1 (15 ounce) can black beans (drained and rinsed)
- 1 (15 ounce) can whole kernel corn (drained)
- 2 tablespoons tomato paste
- 2 teaspoons minced garlic
- 1 (8-ounce) package shredded Mexican cheese
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175°C) to prepare for roasting the peppers.
- Prepare Peppers: Wash and dry the bell peppers. Cut off the stems and slice each pepper in half vertically. Remove the seeds and as much of the white inner membranes as possible to create hollow shells.
- Prepare Baking Sheet: Line a baking sheet with aluminum foil and lightly coat with non-stick cooking spray to prevent sticking.
- Arrange Peppers: Place each pepper half, hollow side up, on the prepared baking sheet for pre-baking.
- Pre-Bake Peppers: Cover the peppers with foil and bake for 20 minutes. Once done, carefully remove the foil and drain any excess water from the tray or inside the peppers.
- Cook Turkey Filling: While peppers are baking, heat a skillet over medium-high heat. Add ground turkey and cook until no longer pink, adding 1-2 tablespoons of oil if necessary to prevent sticking.
- Add Flavorings: Stir in minced garlic, minced jalapeno, onion powder, tomato paste, and taco seasoning into the ground turkey. Mix well to combine evenly. Pour in ¾ cup water and let the mixture simmer for about 5 minutes to fuse the flavors.
- Add Beans and Tomatoes: Add the drained black beans and diced tomatoes to the skillet. Simmer for an additional 5 minutes to heat through and blend flavors.
- Fill Peppers: Spoon the cooked filling evenly into each pre-baked pepper half. Generously top each with shredded Mexican cheese.
- Final Bake: Return the stuffed peppers to the oven, uncovered, and bake for 15 minutes or until the cheese has melted and is bubbly.
Notes
- You can substitute ground turkey with ground beef or pork depending on preference.
- Removing seeds from the jalapeno reduces the heat; keep seeds if you prefer spicier peppers.
- To make it vegetarian, omit the meat and add extra beans or vegetables.
- Use fresh tomatoes instead of canned if available, adjusting liquid quantities accordingly.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
