Mexican Stuffed Peppers



I’m pretty much a sucker for any food with a Mexican flare to it. That being said, when I first started doing meal preps for lunch at work I tried out several different recipes and stuffed peppers have hands down been one of my go-to. One thing that I love about stuffed peppers is that you can substitute/take away/add to them as you see fit. For this particular recipe I use turkey meat instead of ground beef and black beans instead of pintos. I chose these for a slightly healthier version, I usually do the same when I make tacos. Now I do use brown rice but you could use couscous, Mexican rice, white rice, or no rice at all. Once you make stuffed peppers once or twice you can get a better feel for what you like best in yours.

What you’ll need…

For the Peppers: 

1 lb ground turkey

6 medium sized peppers (green or multi-colored)

1 cup of Mexican cheese

1 cup of brown rice

1 cup black beans

1 cup yellow corn

Taco or fajita seasoning


Sour cream


What to do…

Preheat the oven to 425. While the oven is preheating go ahead and cook your turkey in a medium sized frying pan, mixing in the seasoning to your liking. While the turkey is still simmering cook your rice, black beans, and corn.

Wash each pepper thoroughly,  then cut the tops off of all six peppers and clean the inside of them. Stuff each pepper about 1/2 way with your cooked ground turkey. Then layer a spoonful of rice, beans, and corn all the way to the top of each pepper.

Place the stuffed peppers on a large baking sheet and bake for 12 minutes. Remember, your meat is already cooked so now you’re mainly just baking the peppers.

After 12 minutes, take the peppers out of the over and turn oven temperature to broil. Place cheese atop each pepper and then put the peppers back in the oven until cheese is brown. (About 2-3 minutes)

Let peppers cool for a few minutes and then when you’re ready to eat one, top with salsa and sour cream!

Bon Appétit!


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