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Cheesy Mexican Stuffed Bell Peppers with Ground Turkey

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A quick and easy cheesy Mexican stuffed bell peppers recipe with ground turkey, perfect for busy weeknights. This dish combines smoky spices, melty cheese, and tender bell peppers for a comforting and flavorful meal.

Ingredients

Scale
  • 4 large bell peppers (red, yellow, or green), tops cut off and seeds removed
  • 1 pound lean ground turkey (93% lean preferred)
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup tomato sauce or passata (240 ml)
  • 1/2 cup canned black beans, drained and rinsed (optional)
  • 1/2 cup frozen or fresh corn kernels (75 g)
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne pepper (adjust to taste)
  • 1 cup shredded sharp cheddar cheese (100 g)
  • 1 cup shredded Monterey Jack cheese (100 g)
  • 2 tbsp fresh cilantro, chopped (optional, for garnish)
  • 1 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C) and lightly grease your baking dish with olive oil or nonstick spray.
  2. Slice the tops off each bell pepper and remove seeds and membranes carefully. Set aside.
  3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onions and cook for 3-4 minutes until softened and translucent.
  4. Add minced garlic and sauté for 30 seconds until fragrant.
  5. Add ground turkey, breaking it up with a wooden spoon, and cook for 6-7 minutes until no longer pink. Stir occasionally.
  6. Season with cumin, smoked paprika, chili powder, cayenne, salt, and pepper.
  7. Stir in tomato sauce, black beans, and corn. Cook for another 3-4 minutes, letting flavors meld and mixture thicken slightly.
  8. Remove from heat and stir in half of the shredded cheese to bind the mixture.
  9. Spoon the turkey mixture evenly into each bell pepper, packing gently but not overstuffing.
  10. Top each stuffed pepper with the remaining shredded cheese.
  11. Place peppers upright in the baking dish and bake for 20-25 minutes until peppers are tender and cheese is bubbly and slightly browned.
  12. Let peppers rest for 5 minutes after baking, then sprinkle with fresh cilantro if desired. Serve warm.

Notes

If peppers brown too fast, cover loosely with foil halfway through baking. Drain excess liquid from turkey mixture to avoid soggy peppers. Use fresh, firm bell peppers for best results. Don’t overfill peppers to prevent spills and uneven cooking. Resting peppers after baking improves flavor and texture.

Nutrition

Keywords: cheesy stuffed peppers, Mexican stuffed peppers, ground turkey recipe, weeknight dinner, easy stuffed peppers, healthy stuffed peppers

Find it online: https://cravemila.com/cheesy-mexican-stuffed-bell-peppers-with-ground-turkey-easy-recipe-for-busy-weeknights/