Mexican Stuffed Peppers
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5
4 reviews
Excellent
Mexican Stuffed Peppers
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Try these delicious and satisfying Mexican Stuffed Peppers for an easy and healthy dinner. Packed with spices and topped with melted cheese!
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Ingredients
For the stuffed peppers
- 1 tablespoon olive oil
- 1 pound ground turkey or chicken or beef, lean
- 2 teaspoons chili powder
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cumin ground
- ½ teaspoon ancho chili powder
- ¼ teaspoon ground coriander
- ¼ teaspoon black pepper freshly ground
- 1 (15-ounce) can diced tomatoes fire-roasted
- 1 cup corn frozen and thawed, or canned, rinsed, and drained, yellow
- 1 cup black beans rinsed and drained, canned
- 1 ½ cups white rice cooked
- 4 large bell pepper any color
- 1 cup Mexican blend cheese shredded
For serving
- sour cream
- cilantro chopped
- avocado diced
Instructions
- Preheat the oven to 375℉. While the oven preheats, prepare the stuffed pepper filling.
- Heat the olive oil in a large sauté pan over medium-high heat. Add the ground meat along with the chili powder, salt, garlic powder, onion powder, cumin, ancho chili powder, coriander, and black pepper. Cook for 8-10 minutes until browned, breaking apart with a wooden spoon.
- Stir in the fire-roasted tomatoes, corn, black beans, and white rice. Set aside.
- Prepare the bell peppers by slicing them in half lengthwise and scooping out the seeds and veins. This should make 8 bell pepper shells. Arrange them in a large 9x13-inch baking dish cut side up.
- Scoop 4 tablespoons of the filling into each pepper, then top each with shredded cheese.
- Cover the baking dish with aluminum foil and bake for 35-40 minutes, until the peppers are tender and cooked through.
- Serve with a dollop of sour cream, chopped cilantro, and diced avocado.
Notes
- Bell peppers: Use the biggest bell peppers you can find so you can stuff them with lots of filling. Depending on the size of yours, you may have leftover filling. If you do, you can use it in burritos, bowls, or even nachos. Any color works! Green bell peppers are often the most inexpensive variety, so if you’re looking to save a few bucks, choose green!
- Rice: Instead of white rice, you can use brown rice, cilantro lime rice, authentic Mexican rice, cauliflower rice, or even quinoa.
- Meat: You can use lean ground chicken, ground beef, or ground pork instead of turkey.
- Beans: Feel free to use pinto beans, chickpeas, cannellini beans, or any other type of beans.
- Make this dish vegetarian: Omit the ground turkey and add an extra ½ cup of corn and ½ cup of black beans.
Nutrition Information
Show Details
Serving
1serving
Calories
472kcal
(24%)
Carbohydrates
44g
(15%)
Protein
42g
(84%)
Fat
15g
(23%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.02g
(1%)
Cholesterol
89mg
(30%)
Sodium
900mg
(38%)
Potassium
967mg
(21%)
Fiber
8g
(32%)
Sugar
7g
(14%)
Vitamin A
5726IU
(115%)
Vitamin C
211mg
(234%)
Calcium
229mg
(23%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 472 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 472kcal | 24% |
| Carbohydrates | 44g | 15% |
| Protein | 42g | 84% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 89mg | 30% |
| Sodium | 900mg | 38% |
| Potassium | 967mg | 21% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 5726IU | 115% |
| Vitamin C | 211mg | 234% |
| Calcium | 229mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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