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5.0 from 6 votes

Mexican Stuffed Peppers

Try these delicious and satisfying Mexican Stuffed Peppers for an easy and healthy dinner. Packed with spices and topped with melted cheese!

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 4 servings
Calories: 472 kcal
Course: Dinner
Cuisine: Mexican

Ingredients

For the stuffed peppers
  • 1 tablespoon olive oil
  • 1 pound lean ground turkey (or chicken or beef)
  • 2 teaspoons chili powder
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon ground cumin
  • ½ teaspoon ancho chili powder
  • ¼ teaspoon ground coriander
  • ¼ teaspoon freshly ground black pepper
  • 1 (15-ounce) can fire-roasted diced tomatoes
  • 1 cup yellow corn, frozen and thawed, or canned, rinsed, and drained
  • 1 cup canned black beans, rinsed and drained
  • 1 ½ cups cooked white rice
  • 4 large bell peppers (any color)
  • 1 cup shredded Mexican blend cheese
For serving
  • sour cream
  • chopped cilantro
  • Diced avocado

Instructions

    Cup of Yum
  1. Preheat the oven to 375℉. While the oven preheats, prepare the stuffed pepper filling.
  2. 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.
  3. Stir in the fire-roasted tomatoes, corn, black beans, and white rice. Set aside.
  4. 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.
  5. Scoop 4 tablespoons of the filling into each pepper, then top each with shredded cheese.
  6. Cover the baking dish with aluminum foil and bake for 35-40 minutes, until the peppers are tender and cooked through.
  7. 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

Serving 1serving Calories 472kcal (24%) Carbohydrates 44g (15%) Protein 42g (84%) Fat 15g (23%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 0.02g Cholesterol 89mg (30%) Sodium 900mg (38%) Potassium 967mg (28%) 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

% 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.