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Mexican Stuffed Peppers

Mexican Stuffed Peppers

These Mexican Stuffed Peppers combine lean ground turkey, black beans, corn, and brown rice with zesty seasonings in colorful bell pepper halves. Topped with melted cheese and fresh garnishes, they deliver a nutritious, protein-packed meal that's both satisfying and genuinely flavorful—perfect for healthy weeknight dinners or meal prep.
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Prep Time 15 minutes
Cook Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 6 stuffed pepper halves

Ingredients
  

For the Peppers

  • 3 large bell peppers red, yellow, orange, or a mix—they're sweeter than green
  • 1 tablespoon olive oil
  • Salt and pepper to taste

For the Filling

  • 1 pound lean ground turkey
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional, for heat
  • Salt and pepper to taste
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup corn kernels fresh, frozen, or canned
  • 1 can 14.5 oz diced tomatoes with green chilies, drained (like Rotel)
  • 1/2 cup salsa your preferred spice level
  • 1/4 cup fresh cilantro chopped, plus more for garnish
  • Juice of 1 lime
  • 1 cup cooked brown rice or quinoa

For Topping

  • 1 cup shredded Mexican-blend cheese or cotija cheese for a more authentic option
  • Optional garnishes: sliced avocado Greek yogurt or sour cream, lime wedges, additional cilantro, sliced green onions

Instructions
 

  • Preheat your oven to 375°F (190°C). Lightly oil a 9x13 baking dish with cooking spray or a drizzle of olive oil.
  • Prep the peppers. Cut the bell peppers in half lengthwise and remove the seeds and membranes. Brush the insides and outsides with olive oil and season with a pinch of salt and pepper. Place them cut-side up in the baking dish.
  • Par-bake the peppers. Place the peppers in the preheated oven for about 10-15 minutes while you prepare the filling. This partial pre-cooking ensures they'll be perfectly tender by the time the filling is hot.
  • Start the filling. While the peppers are pre-baking, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
  • Add the turkey. Increase heat to medium-high and add the ground turkey to the skillet. Break it apart with a spoon as it cooks until no longer pink, about 5-7 minutes.
  • Bring on the flavor. Add the minced garlic and cook for 30 seconds until fragrant. Then add chili powder, cumin, oregano, smoked paprika, cayenne (if using), salt, and pepper. Stir to coat the meat evenly with the spices.
  • Add the mix-ins. Stir in the black beans, corn, diced tomatoes, and salsa. Simmer for about 5 minutes until some of the liquid has evaporated and the flavors have melded.
  • Finish the filling. Remove from heat and stir in the cooked rice or quinoa, fresh cilantro, and lime juice. Taste and adjust seasonings if needed.
  • Stuff the peppers. Remove the par-baked peppers from the oven. Spoon the filling into each pepper half, mounding it slightly (don't be shy—really fill them up!).
  • Top with cheese. Sprinkle the stuffed peppers with shredded cheese, dividing it evenly among all the pepper halves.
  • Bake to perfection. Return the stuffed peppers to the oven and bake for 15-20 minutes until the peppers are tender and the cheese is melted and bubbly.
  • Garnish and serve. Let cool for 5 minutes, then top with your choice of garnishes. Serve with lime wedges for squeezing over the top.

Notes

  • Pepper tip: Choose peppers that have fairly flat bottoms so they'll sit upright in the baking dish without tipping over.
  • For a spicier version, add a diced jalapeño with the onion or use pepper jack cheese instead of Mexican blend.
  • Storage: These keep well in the refrigerator for up to 4 days. Reheat in the microwave or in a 350°F oven until heated through.
  • Freezer-friendly: Freeze unbaked stuffed peppers for up to 3 months. Thaw overnight in the refrigerator before baking.
  • For a shortcut, use pre-cooked microwavable rice or quinoa.
  • If you prefer softer peppers, increase the initial par-baking time to 20 minutes.
  • Make ahead: Prepare the filling and par-bake the peppers up to 2 days ahead, then assemble and bake when ready to serve.
  • For the best flavor, choose ripe, brightly colored bell peppers. They're sweeter than green ones and complement the Mexican flavors better.