Healthy Mexican Stuffed Bell Peppers
Enjoy a vibrant mixture of ground turkey, beans, and spices stuffed into roasted bell peppers for a nutritious and flavorful meal option.
Ingredients
Vegetables
- 4 pieces bell peppers (red, green, yellow, or orange) Choose firm, fresh peppers.
Protein
- 1 pound ground turkey (or your preferred protein) Can substitute with chicken, beef, tofu, or lentils.
Grains
- 1 cup cooked brown rice
Legumes
- 1 can black beans, drained and rinsed
Filling Ingredients
- 1 cup corn (canned or frozen)
- 1 tablespoon taco seasoning
- 1 teaspoon cumin
- 1 teaspoon chili powder
- to taste Salt and pepper
- 1 cup shredded cheese (optional) Use cheese of your choice.
- Fresh cilantro for garnish (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds. You can keep the tops to chop and add to your filling if desired.
Cooking the Filling
- In a large skillet over medium heat, cook the ground turkey until browned. Drain any excess fat.
- Add cooked brown rice, corn, black beans, taco seasoning, cumin, chili powder, salt, and pepper. Stir until well combined and heated through.
Assembling and Baking
- Spoon the filling into each bell pepper until generously filled.
- Sprinkle cheese on top of the filling if desired.
- Place the stuffed peppers upright in a baking dish. Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese, if used, is bubbly.
Serving
- Remove the peppers from the oven and let them cool for a few minutes. Sprinkle with fresh cilantro before serving.
Notes
For variations, substitute ground turkey with quinoa or a combination of diced vegetables for a vegetarian version. You can also add diced jalapeños for spiciness. These peppers freeze well; prepare them ahead of time and bake from frozen.