Mexican Unstuffed Pepper Bowls

Name: Mexican Unstuffed Pepper Bowls
Prep time: 25 min
Cook time: 15 min
Yield: 4 servings
Ingredients: 1 lb extra lean ground turkey; 2 medium bell peppers (any color), chopped; 1/2 medium sweet onion, diced; 4 cloves garlic, minced; 1 .5 oz can low sodium black beans, rinsed and drained; 1 cup corn; 1 oz jar Native Texan Fire Roasted Salsa; 2 tsp olive oil; 3/4 tsp chile powder; 1/2 tsp cumin; 1/2 tsp Oh My Spice! Spicy Fajita seasoning; 3/4 cup Tillamook Mexican 4 Cheese Blend; 1/3 cup green onion, chopped; 1/4 cup cilantro, chopped; Optional: sour cream or plain Greek yogurt

User Reviews

4.4

15 reviews

Good

Prep Time
25 mins
Cook Time
25 mins
Servings
4 servings
Calories
384 kcal

Mexican Unstuffed Pepper Bowls

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

1 lb extra lean ground turkey
2 medium bell peppers (any color), chopped (300 grams total)
1/2 medium sweet onion, diced (75 grams)
4 cloves garlic, minced (16 grams)
1 .5 oz can low sodium black beans, rinsed and drained
1 cup corn (135 grams)
1 oz jar Native Texan Fire Roasted Salsa (use any brand you like, but this is the one used to create the nutrition info)
2 tsp olive oil (9 grams)
3/4 tsp chile powder
1/2 tsp cumin
1/2 tsp Oh My Spice! Spicy Fajita seasoning

Toppings

3/4 cup Tillamook Mexican 4 Cheese Blend (84 grams)
1/3 cup green onion, chopped (33 grams)
1/4 cup cilantro, chopped
Optional: sour cream or plain Greek yogurt

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Instructions

*Note: If you're planning to serve this right from the skillet family style, be sure to use an oven safe skillet for optional cheese melting/browning at the end! Cast iron works really well here.
Heat a large skillet over medium-high (7 out of 10) heat. Add 1 tsp olive oil and swirl around the skillet. Once the oil is hot, add garlic and onion. Saute until fragrant (about 1-2 minutes), then add bell peppers and saute for 2-3 more minutes until slightly tender, but still crisp enough to hold their shape well. Remove pepper mixture onto a plate.
Add remaining 1 tsp of olive oil to the skillet. Once hot, add ground turkey and season with chile powder, cumin, and Oh My Spice! seasoning. Depending on how much sodium is in the salsa you'll be using, you may need to add salt here too. Break the ground turkey apart with a wooden spoon or spatula as it cooks.
While the turkey cooks, pre-heat oven to 450° (or broil).
When the turkey is mostly cooked through but still has some spots of pink, add salsa and stir to coat the turkey evenly. Return pepper mixture to the skillet, then add black beans and corn. Stir until well incorporated.
Optional: Once the turkey is cooked through, it's time to top with cheese and bake/broil to melt the cheese and get it golden. You could certainly do this in the microwave or stovetop, but I liked the golden edges I got in the oven. If using oven safe meal prep containers, divide the turkey mixture into 4 containers and top with cheese before placing in oven (double check the max temperature rating on your containers!). If you are serving family style, just add the cheese right on top of the turkey mixture in the skillet. Bake/broil for 4-6 minutes or until cheese is melted and you begin to see golden brown edges.
Top with any other desired toppings such as chives, cilantro, or sour cream/plain Greek yogurt before serving.

Notes

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Nutrition Information

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Calories 384kcal (19%) Carbohydrates 33g (11%) Protein 40g (80%) Fat 11g (17%) Cholesterol 74mg (25%) Sodium 801mg (33%) Potassium 321mg (9%) Fiber 9g (36%) Sugar 8g (16%)