Shhh…don’t tell the tortillas! These Mexican stuffed peppers are the new weeknight MVP. Packed with protein & veggies, they’re bursting with Tex-Mex goodness. Easy recipe, big flavor! Read on to conquer dinner!
Tired of the same old stuffed pepper routine? Ditch the bland and boring, and get ready for a fiesta in your mouth with this zesty Mexican-inspired recipe! We’re keeping things simple with easy-to-find ingredients and minimal prep, so you can enjoy a delicious home-cooked meal even on busy weeknights. (And if you happen to have a garden overflowing with bell peppers like me, this recipe is the perfect way to put them to good use!)
Whether you’re a seasoned chef or just starting out, this recipe is your ticket to weeknight dinner glory. So grab your ingredients, turn up the music, and let’s get cooking!
(Posts on stacyling.com may contain affiliate links. Click HERE for full disclosure.)
About Stuffed Peppers
Stuffed peppers are simply bell peppers filled with a savory mix of ingredients and baked to perfection. They’re like edible bowls bursting with flavor! This recipe takes a twist on the classic with a zesty Mexican-inspired filling featuring ground turkey, beans, and plenty of spices. It’s a light and easy dish that my family loves, made with ingredients I usually have on hand. Even better, you can use leftover chili to speed things up!
One of the things I love most about this recipe is how adaptable it is. Swap the turkey for ground beef, add more beans for a vegetarian version, or crank up the heat with extra spices. You can even make it keto-friendly!
How to Make Mexican Stuffed Peppers
Whenever I make this dish, I typically use chili leftovers, but you can easily whip up a batch just to make this dish. I grow bell peppers in my raised garden beds in the potager garden and love to use this recipe when I harvest them.
Ingredients for Mexican Stuffed Pepper Recipe
While you can easily keep these ingredients on hand in the pantry, refrigerator or freezer, don’t be shy about using fresh ingredients from the garden. I have used garden tomatoes that I froze after harvesting and the flavors were so tasty!
So although this Mexican stuffed peppers recipe uses ingredients on hand, feel free to grab the fresh stuff from the garden or local farmer’s market.
- Extra Virgin Olive Oil
- Red onion
- Ground turkey (you can use chicken, beef, or skip it if you want)
- Diced tomatoes (I like using Kuner’s which is already seasoned)
- Black or chili beans (I prefer black, but use what you want. I like using Kuner’s – sometimes I get it seasoned, sometimes not – depends on availability)
- Red pepper flakes
- Garlic, minced
- Cumin (add more if you want to kick up the flavor)
- Chili powder (add more if you want to kick up the flavor)
- Bell peppers
- Shredded cheddar, Colby Jack or similar
- Cilantro, chopped for garnish
- Sour Cream
Directions to Make This Recipe for Mexican Stuffed Bell Peppers Recipe
- Preheat oven to 400.
- Heat extra virgin olive oil in a skillet. Saute onions until translucent – about 7 minutes.
- Add ground turkey, cumin, chili powder, and red pepper flakes, then saute until almost fully browned.
- When turkey is almost fully cooked, add garlic and cook for about a minute.
- Then add tomatoes and beans, and simmer on low until flavors meld.
- Prepare the peppers – wash, dry, cut out stems, and deseed so there is a hole in the top of the peppers.
- Place peppers in the baking dish.
- Evenly divide the turkey mixture among each pepper.
- Top with shredded cheese.
- Bake covered with foil for 20 minutes.
- Uncover and cook an additional 5 minutes but keep your eye on the cheese to make sure it doesn’t burn.
- Allow to cool for a few minutes, and serve with a dollup of sour cream and cilantro. Enjoy!
Serving Suggestions
These Mexican Stuffed Peppers are a satisfying meal on their own, but if you’d like to round out your dinner, here are a few delicious side dish ideas:
- Light & Fresh: A simple green salad with a cilantro-lime dressing adds a refreshing contrast to the richness of the stuffed peppers.
- Southwestern Flair: For a truly authentic experience, pair your peppers with Mexican Street Corn Salad. The sweet corn, tangy lime, and creamy Cotija cheese perfectly complement the flavors of the filling.
- Hearty & Satisfying: If you’re looking for something a bit more substantial, try serving your stuffed peppers with Cilantro Lime Rice. The fluffy rice soaks up the flavorful sauce beautifully.
No matter what you choose, your taste buds are in for a treat!
Variations of Stuffed Pepper Recipes
Beyond the classic ground beef and rice filling, a world of stuffed pepper variations awaits! Here are some ideas to inspire your culinary adventures:
Vegetarian Mexican Stuffed Peppers
- Lentil Fiesta: Swap meat for protein-packed lentils, seasoned with cumin, chili powder, and fresh herbs. Add chopped bell peppers, corn, and black beans for a vibrant fiesta.
- Quinoa Wonderland: This nutty grain shines with roasted vegetables like zucchini, eggplant, and onions. Top with crumbled feta cheese and a drizzle of tahini sauce for a Mediterranean twist.
- Black Bean Bonanza: Black beans, corn, salsa, and chopped cilantro create a Tex-Mex fiesta. Add a dollop of guacamole for that perfect creamy finish.
More Stuffed Pepper Recipe ideas
- Shrimp Scampi Surprise: Fill peppers with a garlicky shrimp scampi mixture for a delightful ocean flavor. Top with toasted breadcrumbs and lemon zest for a touch of brightness.
- Salmon Slam: Flaky salmon pairs beautifully with creamy ricotta, lemon dill sauce, and a sprinkle of capers. This elegant dish is sure to impress.
- Crab Rangoon Craze: Capture the taste of your favorite appetizer in pepper form. A creamy mixture of crab, cream cheese, and wonton wrappers creates a fun and flavorful twist.
- Korean Kimchi Kick: Gochujang, kimchi, and ground pork bring the heat in this Korean-inspired filling. Top with sesame seeds and a fried egg for extra oomph.
- Moroccan Magic: Couscous, chickpeas, raisins, and warm Moroccan spices like cinnamon and cumin create a fragrant and flavorful treat. Serve with a dollop of mint yogurt for a refreshing contrast.
- Greek Goddess: Spinach, feta cheese, Kalamata olives, and tomatoes channel the flavors of Greece. Use oregano and lemon juice for a bright and tangy touch.
Keep in mind that these are just a starting point! There are lots of different ways to make stuffed peppers! Don’t be afraid to mix and match flavors, experiment with different ingredients, and let your creativity run wild.
Prep Ahead and Storage
Prep Ahead
- Make the filling in advance: The ground beef filling can be made up to 3 days ahead of time and stored in the refrigerator. This is a great time-saver for a weeknight meal! Just reheat the filling on the stovetop or in the microwave before stuffing the peppers.
- Prep the peppers: You can also wash, dry, and deseed the peppers a day in advance. Store them in the refrigerator wrapped in a damp paper towel until you’re ready to use them.
- Assemble and freeze: For a freezer meal, assemble the stuffed peppers completely (without baking them). Wrap each pepper tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator and bake as directed.
Storage
- Refrigerator: Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat individual peppers in the microwave or reheat several in a baking dish in the oven at 350°F (175°C) until heated through.
By including these prep-ahead and storage tips, you’ll give your readers more flexibility and make the recipe even more convenient!
Final Thoughts About Making Mexican Stuffed Peppers
These Mexican Stuffed Peppers are a weeknight winner! They’re packed with flavor, easy to customize, and sure to satisfy the whole family. Plus, with the make-ahead tips, you can enjoy a delicious home-cooked meal even on your busiest days. So grab those peppers and get ready to spice up your dinner routine!
Have you ever made Mexican stuffed peppers? How do you like to make stuffed peppers? Tell me about it in the comments below so we can chat more.
Want to learn how to grow peppers in your garden? Check out this post from Penn State Cooperative Extension.
And if you haven’t started a vegetable garden yet, read my post here about how to start your own!
Thanks so much for dropping by the blog today.
Enjoy a beautiful day! xo
Mexican Stuffed Peppers Recipe
Equipment
Ingredients
- 2 Tbsp Extra Virgin Olive OIl
- 1 Onion, Chopped
- 1 lb Ground Turkey
- 2 15 oz Diced Tomatoes
- 2 15 oz Black Beans, Drained
- 1 bag Corn frozen
- 1 Tsp Red Pepper Flakes
- 3 Cloves Garlic, Minced
- 2 Tbsp Cumin
- 1.5 Tbsp Chili Powder
- 6 Bell Peppers
- 8 oz Cheddar Cheese shredded
- 1 Bunch Cilantro, Chopped
- 1 Dollop Sour Cream Optional
Instructions
- Preheat oven to 400.
- Heat extra virgin olive oil in skillet. Saute onions until translucent – about 7 minutes.
- Add ground turkey, cumin, chili powder, and red pepper flakes, then saute until almost fully browned.
- When turkey is almost fully cooked, add garlic and cook for about a minute.
- Then add tomatoes, corn, and beans, simmer on low until flavors meld.
- Prepare the peppers – wash, dry, cut out stems and deseed so there is a hole in the top of the peppers.
- Place peppers in baking dish.
- Evenly divide the turkey mixture among each pepper.
- Top with shredded cheese.
- Bake covered with foil for 20 minutes.
- Uncover and cook an additional 5 minutes but keep your eye on the cheese to make sure it doesn’t burn.
- Allow to cool for a few minutes, serve with a dollup of sour cream and cilantro. Enjoy!
Nutrition
More Delicious Recipes You May Enjoy!
- Nachos Loaded with Cilantro and Spinach
- Super Simple Shrimp Scampi
- Easy Coconut Shrimp Tacos
- The Best Recipe for Watermelon Sangria
- Dump Cake Pineapple Recipe
- The Best Recipe for Rumchata Cupcakes
- Easy Chicken and Spinach Flatbread Pizza
