Mexican Stuffed Peppers
User Reviews
5.0
9 reviews
Excellent
Mexican Stuffed Peppers
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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.
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Ingredients
- 4 peppers varying colors
- 1 pound ground turkey (You can use beef or pork too.)
- 1 Tablespoon onion powder
- 3 Tablespoons taco seasoning
- 1 small jalapeño seeds removed and minced.
- 1 .5 ounce can diced tomatoes drained.
- 1 ounce can black beans drained and rinsed.
- 1 ounce can whole kernel corn drained.
- 2 Tablespoons tomato paste
- 2 Teaspoons minced garlic
- 1 8- ounce package shredded Mexican Cheese
Instructions
- Preheat the oven to 350 degrees.
- 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.
- Line a baking sheet with foil and spray with non-stick cooking spray.
- Take each pepper half and place hollow side up on the baking sheet.
- 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.
- 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).
- 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.
- Add the black beans and tomatoes and simmer for an additional 5 minutes.
- Divide the filling equally among the pepper halves and top with shredded cheese.
- 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
Show Details
Calories
199kcal
(10%)
Carbohydrates
6g
(2%)
Protein
22g
(44%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.01g
Cholesterol
61mg
(20%)
Sodium
333mg
(14%)
Potassium
356mg
(10%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
613IU
(12%)
Vitamin C
52mg
(58%)
Calcium
224mg
(22%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 199 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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