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
Scale
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.
