Description
These Healthy Mexican Stuffed Peppers are a nutritious, vibrant dinner that combines lean ground turkey, protein-rich black beans, sweet corn, and hearty brown rice. Seasoned with aromatic taco spices and tucked inside tender, colorful bell peppers, this meal is a balanced and satisfying way to provide a wholesome dinner for your family. Perfect for busy weeknights, these stuffed peppers are simple to prepare, colorful, and packed with flavor, making them a hit with both kids and adults alike.
Ingredients
4 large bell peppers
1 lb lean ground turkey (93% lean)
1 tbsp olive or avocado oil
1 cup onion, finely chopped
1/2 tbsp garlic, minced
2 tbsp taco seasoning
1 cup corn
1 cup black beans, drained and rinsed
2 cups tomato salsa
1 cup cooked brown rice
1 cup shredded Mexican blend or cheddar cheese
Instructions
Preheat your oven to 350 degrees F and lightly grease a 9×13 baking dish.
Slice bell peppers in half lengthwise and remove seeds and ribs.
Place pepper halves in the prepared baking dish.
Heat oil in a large skillet over medium-high heat and add the ground turkey, onion, and garlic.
Cook until turkey is browned and vegetables are soft.
Stir in the taco seasoning, corn, black beans, salsa, and cooked brown rice.
Simmer the mixture for 3-5 minutes until heated through.
Spoon the turkey mixture into each of the pepper halves.
Cover the dish with foil and bake for 20 minutes.
Remove the foil, top with shredded cheese, and bake for an additional 10 minutes until peppers are tender and cheese is melted.
Notes
You can substitute quinoa for brown rice for a higher protein content. Feel free to use any color of bell peppers you prefer. Store leftovers in an airtight container for up to 3 days. These peppers are easy to reheat in the oven or microwave.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Baking
- Cuisine: Mexican Inspired