If you’re craving a vibrant, comforting meal that’s bursting with flavor and texture, look no further than the Mexican Stuffed Peppers with Ground Turkey and Cheese Recipe. This dish is a colorful fiesta on your plate, combining tender bell peppers with a savory mixture of ground turkey, beans, and spices, all topped with gooey, melted cheese. It’s the perfect weeknight dinner that feels both wholesome and indulgent, bringing together simple ingredients in a way that’s sure to become a family favorite.
Ingredients You’ll Need
The beauty of this recipe lies in its accessible ingredients, each playing an important role in delivering rich taste, satisfying texture, and that classic Mexican-inspired color palette. From fresh veggies to aromatic spices, everything comes together effortlessly.
- 4 bell peppers (varying colors): Choose a rainbow of colors for a visually stunning and nutritious base that’s tender but holds its shape after baking.
- 1 pound ground turkey: A lean protein that soaks up spices beautifully; feel free to use beef or pork if you prefer a richer flavor.
- 1 Tablespoon onion powder: Adds a subtle sweetness and depth without overpowering the mix.
- 3 Tablespoons taco seasoning: This blend infuses the filling with bold, smoky, and earthy Mexican flavors.
- 1 small jalapeno, seeds removed and minced: Provides just the right amount of kick without overwhelming the dish.
- 1 (14.5 ounce) can diced tomatoes, drained: Lends a juicy burst of freshness.
- 1 (15 ounce) can black beans, drained and rinsed: Brings hearty fiber and a creamy texture to the filling.
- 1 (15 ounce) can whole kernel corn, drained: Adds a touch of sweetness and pleasant crunch.
- 2 Tablespoons tomato paste: Concentrates the tomato flavor and thickens the filling for a satisfying bite.
- 2 teaspoons minced garlic: Infuses a warm, aromatic undertone that complements the spices.
- 1 (8-ounce) package shredded Mexican cheese: A melty, savory topping that perfectly finishes the stuffed peppers with a golden crust.
How to Make Mexican Stuffed Peppers with Ground Turkey and Cheese Recipe
Step 1: Prepare the Oven and Peppers
Start by preheating your oven to 350 degrees. This sets the perfect environment to gently soften those beautiful bell peppers. Wash and dry each pepper thoroughly, then slice them in half lengthwise, removing the stems, seeds, and any white membrane inside. This ensures they’re ready to cradle the delicious filling and cook evenly without bitterness.
Step 2: Par-bake the Peppers
Line a baking sheet with foil and spray it with non-stick cooking spray to prevent sticking. Place each pepper half on the sheet, hollow side facing up, and cover with foil. Bake for about 20 minutes, which softens the peppers just enough. When done, carefully drain any water pooled on the tray or inside the peppers — this keeps the filling from becoming watery.
Step 3: Cook the Ground Turkey and Aromatics
While the peppers are baking, heat a skillet on medium-high. Add the ground turkey, stirring frequently to break it up. You might want to add a bit of oil if the pan is too dry. Once the turkey is cooked through and no pink remains, stir in the garlic, jalapeno, onion powder, tomato paste, and taco seasoning. These ingredients marry together to create a robust, deeply flavored filling. Pour in ¾ cup of water to bring everything together and let it simmer gently for about 5 minutes.
Step 4: Add Beans and Tomatoes
To the turkey mixture, fold in the black beans and drained diced tomatoes. Allow the filling to simmer for another 5 minutes so the flavors meld and the mixture thickens slightly. This step ensures a balanced taste and a perfect texture that’s neither too dry nor too soupy.
Step 5: Stuff and Bake with Cheese
Now comes the satisfying part — spooning the vibrant filling evenly into each pepper half. Once they’re all filled, sprinkle a generous amount of shredded Mexican cheese on top. Return the peppers to the oven uncovered and bake for an additional 15 minutes, or until that cheese is melted, bubbly, and turning golden. This final step creates an irresistible cheesy crust that ties all the flavors beautifully together.
How to Serve Mexican Stuffed Peppers with Ground Turkey and Cheese Recipe
Garnishes
Adding a fresh garnish takes these peppers to the next level. Sprinkle chopped cilantro or green onions over the top for a bright, herbal contrast. A dollop of sour cream or a squeeze of fresh lime juice adds creamy tang and acidity that complements the spice perfectly.
Side Dishes
These stuffed peppers shine on their own but pair wonderfully with a simple side of Mexican rice or a crisp tortilla salad. A light cucumber and avocado salad can also balance the warm, hearty flavors and add a refreshing crunch to the meal.
Creative Ways to Present
For a festive presentation, arrange the colorful peppers on a large platter and garnish with sliced radishes, pickled jalapenos, or even avocado slices. You could also cut the peppers into smaller bites and serve them as party appetizers for easy, handheld flavor explosions.
Make Ahead and Storage
Storing Leftovers
Store any leftover Mexican Stuffed Peppers with Ground Turkey and Cheese Recipe in an airtight container in the refrigerator. They’ll keep well for up to 3 days, allowing you to enjoy a tasty meal the next day without any fuss.
Freezing
If you want to save these for longer, freeze the stuffed peppers uncovered on a baking sheet until firm, then transfer them to a freezer-safe bag or container. They’ll last up to 3 months! Just thaw them overnight in the fridge before reheating.
Reheating
For reheating, place the peppers in a baking dish and cover with foil to prevent drying out. Warm them in a 350-degree oven for about 20 minutes until heated through and the cheese is bubbly again. Alternatively, a microwave works in a pinch but may make the peppers softer.
FAQs
Can I use other types of meat in this recipe?
Absolutely! While ground turkey keeps the dish light and lean, ground beef or pork works beautifully and imparts a richer flavor. Even ground chicken or plant-based meat substitutes can be great alternatives.
How spicy is this dish?
The heat level is mild to moderate thanks to the jalapeno, but removing the seeds tones down the spiciness. You can adjust the amount of jalapeno or use a milder pepper if you prefer less heat.
Can I make this recipe vegetarian?
Yes! Simply omit the ground turkey and add more beans, corn, and even cooked quinoa or rice to keep the filling hearty and satisfying. Using vegetarian taco seasoning will keep the authenticity intact.
What’s the best cheese to use if I can’t find Mexican blend cheese?
A combination of cheddar and Monterey Jack cheese works wonderfully if you don’t have access to Mexican cheese blends. Both melt well and bring that nice, creamy texture you’re looking for.
Can I prepare these stuffed peppers ahead of time and bake later?
You can definitely assemble the peppers a few hours or even a day in advance, then bake them right before serving. Just keep them covered in the fridge until you’re ready to pop them in the oven.
Final Thoughts
Mexican Stuffed Peppers with Ground Turkey and Cheese Recipe has quickly become one of those go-to meals when I want something wholesome, flavorful, and straightforward. Its gorgeous colors, rich texture, and balanced spices make it a dish that feels lovingly made whether for a busy weeknight or a casual dinner with friends. Give this recipe a try—you might just find it becoming your new favorite comfort food!
Print
Mexican Stuffed Peppers with Ground Turkey and Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8.8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
These Mexican Stuffed Peppers are a colorful and flavorful dish, stuffed with a spicy ground turkey mixture combined with black beans, corn, tomatoes, and topped with melted Mexican cheese. Perfect for a hearty, nutritious meal with a delightful Mexican flair.
Ingredients
Peppers
- 4 peppers (varying colors)
Filling
- 1 pound ground turkey (You can use beef or pork too.)
- 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 the oven to 350 degrees Fahrenheit to prepare for baking the peppers.
- Prepare Peppers: Wash and dry the peppers. Cut out the stems and slice each pepper in half lengthwise. Remove the seeds and the white spongy parts carefully to create hollow pepper halves.
- Prepare Baking Sheet: Line a baking sheet with aluminum foil and spray it lightly with non-stick cooking spray to prevent sticking.
- Arrange Peppers: Place each pepper half on the baking sheet with the hollow side facing up.
- Initial Bake: Cover the peppers loosely with foil and bake in the preheated oven for 20 minutes. After baking, drain any excess water accumulated on the baking sheet or inside the peppers.
- Cook Ground Turkey: While peppers bake, heat a skillet over medium-high heat. Add ground turkey, and if needed, a tablespoon or two of oil to prevent sticking. Cook the turkey until fully browned and no longer pink.
- Add Seasonings and Simmer: Add minced garlic, jalapeno, onion powder, tomato paste, and taco seasoning to the cooked turkey. Stir to combine well. Pour in ¾ cup of water and allow the mixture to simmer for about 5 minutes to blend flavors.
- Add Beans and Tomatoes: Stir in the black beans and drained diced tomatoes. Continue to simmer the mixture for another 5 minutes to heat through.
- Stuff Peppers: Evenly divide the turkey and vegetable filling among the pepper halves placed on the baking sheet. Sprinkle shredded Mexican cheese generously on top of each filled pepper.
- Final Bake: Bake the stuffed peppers uncovered for 15 minutes or until the cheese has fully melted and is slightly bubbly.
Notes
- You can substitute ground turkey with ground beef or pork based on preference.
- For extra heat, keep some jalapeno seeds or add a dash of hot sauce to the filling.
- Drain the canned ingredients thoroughly to avoid soggy peppers.
- Use a variety of colored bell peppers for a visually appealing dish.
- To make the dish vegetarian, omit the meat and add more beans or vegetables.
