Tonight’s dinner was so good that I couldn’t wait to post it: Bell peppers stuffed with a Mexican-seasoned ground turkey, corn, and black bean filling and topped with spicy, melty pepper jack cheese. This recipe is a twist on my mom’s traditional stuffed pepper recipe and is great to make when company is coming over for dinner because the peppers look and taste impressive but are pretty simple to make. Serve with a side of roasted potato wedges, and you have a perfect dinner.
Mexican Stuffed Peppers
2014-11-05 08:05:20
Serves 4
Prep Time
20 min
Cook Time
25 min
Ingredients
- 3/4 pound lean ground turkey
- 4 bell peppers
- 1 small onion, diced
- 2 cloves of garlic, minced
- 1 14.5-oz. can of diced tomatoes, drained
- 1/2 cup black beans, drained and rinsed
- ½ cup of frozen corn kernels, thawed
- 1 cup grated pepper jack cheese
Seasoning
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Dash of cayenne pepper
Instructions
- Preheat oven to 375 degrees.
- Cut peppers in half, and remove stems and seeds.
- Bring a large pot of water to a boil. Add in pepper halves, and cook for 2 minutes. Gently remove, and immediately place peppers in a bowl of ice-cold water. When peppers are cool to touch, drain and set aside.
- Meanwhile, in a large skillet over medium-high heat, brown turkey and diced onion until turkey is no longer pink. Drain off any excess liquid.
- Add in the garlic, seasoning mix, and tomatoes. Cook over medium-high heat for about 5 minutes to allow tomatoes to start to break down.
- Stir in black beans and corn.
- Remove from heat, and set aside.
- Place pepper halves in a 13x9-inch baking dish. Fill each half with the turkey mixture.
- Cover and bake for 20 minutes. Uncover, top with cheese, and return to oven for about 5 minutes until the cheese is melted.
Seasoned to Impress https://seasonedtoimpress.com/
