Description
Looking for a bold, satisfying dinner that’s both healthy and easy to prep? These *Mexican Ground Turkey Stuffed Peppers* are packed with protein, fiber, and flavor! With lean ground turkey, black beans, corn, and rice all baked into sweet bell peppers and topped with melty cheese, it’s one of those easy dinner ideas that feels indulgent but fuels you right. Perfect for a quick weeknight meal, healthy snack, or fun twist on taco night, this easy recipe belongs in your regular rotation of food ideas.
Ingredients
1 tablespoon olive oil
4 large bell peppers
1 pound ground turkey
1 cup cooked brown rice
1 cup canned black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1 can (10 oz) diced tomatoes with green chilies, drained
1 small yellow onion, diced
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded cheese (Mexican blend or cheddar)
2 tablespoons chopped fresh cilantro (optional)
Lime wedges, for serving (optional)
Instructions
1. Preheat the oven to 375°F (190°C). Slice the bell peppers in half lengthwise, remove seeds and membranes, and place them cut-side up in a baking dish. Lightly brush with olive oil and pre-bake for 10 minutes.
2. While the peppers bake, heat olive oil in a large skillet over medium heat. Sauté the diced onion for 3–4 minutes until soft. Add garlic and cook for 1 more minute.
3. Add the ground turkey to the skillet and cook until browned, breaking it up with a spoon.
4. Stir in the chili powder, cumin, salt, and black pepper. Add black beans, corn, diced tomatoes with green chilies, and cooked rice. Mix well and let simmer for 5 minutes.
5. Remove peppers from the oven and fill each half generously with the turkey mixture. Gently press down the filling.
6. Top each pepper with shredded cheese and return to the oven. Bake uncovered for 15–20 minutes, or until cheese is melted and bubbly.
7. Garnish with chopped cilantro and serve with lime wedges if desired.
Notes
Pre-baking the peppers ensures they become tender and not overly crisp.
You can make the filling a day ahead and stuff the peppers just before baking.
To make it low-carb, swap the rice for cauliflower rice without losing flavor.
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 340
- Sugar: 5g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 55mg
Keywords: stuffed peppers, easy dinner, ground turkey, healthy recipe, low carb option, weeknight meal, gluten free