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
Scale
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.
