Mexican Stuffed Peppers Recipe

Nutrition Facts (one stuffed pepper): 359 calories, 14.7g Fat, 34g Carbs, 23.2g Protein

  • Gluten free
  • Leaving out the meat can make this vegetarian* this would also alter the nutrition facts


Ingredients (makes 6 stuffed peppers)

  • 6 Bell peppers: any assortment of colors, generally the same size.
  • 1 lb Lean ground turkey (or ground beef or ground/shredded chicken)
  • 1 ½ cups cooked brown rice (¾ cup uncooked)
  • ½ medium onion chopped
  • 2 cloves minced fresh garlic
  • 1 (15 oz can) diced tomatoes
  • 1 ½ cups of salsa, divided
  • 1 (15 oz can) black beans
  • 1 cup fresh, canned, or frozen corn
  • 1 packet of taco seasoning
  • 1 cup shredded monterey jack cheese (or any cheese of your choice)
  • 2 Tbsp chopped cilantro (plus more to add on top)
  • 1 Tbsp olive oil



  • Preheat oven to 375 degrees F
  • Cut off and trim the tops of each bell pepper. Scoop out the ribs and seeds. Set aside.
  • In large skillet over medium heat, pour olive oil and saute onion and garlic until fragrant (about 3 minutes)
  • Add ground turkey and cook until crumbled and slightly brown. Drain excess liquid as necessary. Add taco seasoning and cook until turkey is completely browned and cooked.
  • Stir in tomatoes, 1 cup of salsa (save the ½ cup for later), rice, corn, black beans, and cilantro. Cook 5 more minutes until heated through.
  • Divide mixture evenly among each bell pepper and place inside a 9x13 inch baking dish. Spoon reserved salsa over top of each pepper.
  • Pour one cup of water in the bottom of the dish to help steam the peppers. Cover with foil and bake for 35 minutes, until peppers are tender. Remove foil, top with cheese, and bake an additional 5 minutes until cheese is melted.
  • Top with additional cilantro, serve, and enjoy.