Description
Enjoy these healthy and filling Mexican-style stuffed bell peppers, packed with vibrant vegetables and lean protein. They are a delicious and satisfying meal perfect for any night of the week.
Ingredients
Scale
- 4 large bell peppers (any color), halved lengthwise, seeds removed
- 1 tablespoon olive oil
- 1 pound lean ground turkey or chicken
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup corn (fresh or frozen)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 cup cooked brown rice
- 1/2 cup shredded Monterey Jack or cheddar cheese (optional)
- Fresh cilantro, chopped (for garnish)
- Salsa or sour cream (for serving, optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Place the halved bell peppers cut-side up in a baking dish.
- Heat olive oil in a large skillet over medium heat. Add ground turkey and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
- Add the chopped onion to the skillet and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add the black beans, diced tomatoes (with their juice), corn, chili powder, cumin, smoked paprika, salt, and pepper. Stir well to combine.
- Cook for 5-7 minutes, allowing the flavors to meld.
- Stir in the cooked brown rice.
- Spoon the mixture evenly into the prepared bell pepper halves.
- If using cheese, sprinkle it over the top of each stuffed pepper.
- Pour about 1/2 inch of water into the bottom of the baking dish.
- Cover the baking dish with foil.
- Bake for 30 minutes, or until the peppers are tender.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and lightly browned.
- Garnish with fresh cilantro and serve with salsa or sour cream if desired.
Notes
- For a vegetarian option, substitute the ground turkey with extra beans or plant-based crumbles.
- Feel free to add other vegetables like chopped zucchini or mushrooms to the filling.
- Adjust the spices to your preference for heat.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: Approximately 300-350 (varies based on ingredients)
- Sugar: Varies
- Sodium: Varies
- Fat: Varies
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: Varies
- Fiber: Varies
- Protein: Varies
- Cholesterol: Varies