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Mexican Stuffed Peppers
5 from 9 votes

Mexican Stuffed Peppers

These Mexican Stuffed Peppers are a simple dinner that has a lot of flavor. The ground turkey pairs well with the tomatoes, spicy jalapenos, and beans. They are then covered in cheese and baked to perfection.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 8 Servings
Calories: 199 kcal
Course: Dinner
Cuisine: Mexican

Ingredients

  • 4 pepper varying colors
  • 1 pound ground turkey (You can use beef or pork too.)
  • 1 Tablespoon onion powder
  • 3 Tablespoons taco seasoning
  • 1 jalapeño seeds removed and minced, small
  • 1 .5 ounce diced tomatoes drained, canned
  • 1 ounce black beans drained and rinsed, canned
  • 1 ounce whole kernel corn drained, canned
  • 2 Tablespoons tomato paste
  • 2 Teaspoons garlic minced
  • 1 8- ounce Mexican cheese package, shredded

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees.
  2. While the oven preheats, wash and dry the peppers. Then cut out the stem and slice each in half. Remove the seeds and as much of the white spongy areas as possible.
  3. Line a baking sheet with foil and spray with non-stick cooking spray.
  4. Take each pepper half and place hollow side up on the baking sheet.
  5. Cover with foil and bake for 20 minutes. When finished, remove any excess water that is on the tray or the middle of the pepper.
  6. While the peppers are baking, heat a skillet over medium-high heat and add the ground turkey. (You may need to add a Tablespoon or two of oil if it sticks).
  7. Cook until no longer pink, then add the garlic, jalapeno, onion powder, tomato paste, and taco seasoning and stir until combined. Add ¾ cup of water to the pan and allow it to simmer for approximately 5 minutes.
  8. Add the black beans and tomatoes and simmer for an additional 5 minutes.
  9. Divide the filling equally among the pepper halves and top with shredded cheese.
  10. Bake uncovered for 15 minutes, or until the cheese is melted.

Notes

  • Any ground meat will work in this recipe. If you use ground beef, you will need to drain any extra fat off after it’s browned.
  • Instead of onion powder, you can add a small, diced onion. You will need to add this after the ground beef and cook for approximately 5 minutes or until translucent.
  • If you want to save a step, you can use a can of Rotel in place of the canned tomatoes and fresh jalapeno.

Nutrition Information

Calories 199kcal (10%) Carbohydrates 6g (2%) Protein 22g (44%) Fat 10g (15%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 3g (15%) Trans Fat 0.01g (1%) Cholesterol 61mg (20%) Sodium 333mg (14%) Potassium 356mg (8%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 613IU (12%) Vitamin C 52mg (58%) Calcium 224mg (22%) Iron 1mg (6%)

Nutrition Facts

Serving: 8 Servings

Amount Per Serving

Calories 199

% Daily Value*

Calories 199kcal 10%
Carbohydrates 6g 2%
Protein 22g 44%
Fat 10g 15%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.01g 1%
Cholesterol 61mg 20%
Sodium 333mg 14%
Potassium 356mg 8%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 613IU 12%
Vitamin C 52mg 58%
Calcium 224mg 22%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.