Mexican Stuffed Peppers Recipe
Looking for ways to use fresh green peppers from the garden or your local farmstand? Wait until you try this Mexican stuffed peppers recipe that is OH SO GOOD!
Have you ever made stuffed peppers before?
It’s been a while since I’ve made them.
But when I do, I usually make it with a meatball filling, mozzarella and fresh marinara sauce.
I wanted to change it up the usual and decided to go off-script with this Mexican version using ground turkey instead of beef.
This recipe for Mexican stuffed peppers is lights, super easy to make and my family gives it a two thumbs up.
My version of Mexican stuffed peppers recipe has lots of delicious flavors with ground turkey, onions, beans, and diced tomatoes.
But the best part?
It is made with ingredients that I typically keep on hand. So in a pinch, I can make a healthy, flavorful, and delicious meal.
But if you prefer to use beef or want to make this vegetarian, feel free! It’s one of those recipes that you can easily tweak with whatever you like.
And if you have leftover chili to use, that’s even better! I love a dish that can use leftovers from the night before.
Wait until you try this Mexican stuffed peppers recipe!
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What are Stuffed Peppers Made Of?
When you think of stuffed peppers, do you think about the classic recipe where green bell peppers are hollowed out and filled with ground beef, tomato sauce, rice, and cheese.
While that is the most common recipe, there are other ways to make stuffed peppers that is inspired by other cuisines.
Hence the inception of Mexican stuffed peppers.
Instead of making an Italian version with tomato sauce, this recipe is made with chili.
Do You Cook Stuffed Peppers Before Stuffing?
Many recipes for stuffed peppers do not call for cooking the peppers before filling them.
If you like the bite to the pepper, I recommend not pre-cooking them.
However, if you prefer peppers that are more tender, then pop them in the oven for about 30 minutes before baking them again filled.
Do You Eat the Bell Pepper in Stuffed Peppers?
Um…yes!
How you eat them can vary though.
Some enjoy cutting up stuffed peppers and eat it all in one.
While others prefer to eat the stuffing first and bell peppers last.
Which team are you on?
What Sides are Good With Stuffed Peppers?
To me the best side for any stuffed peppers recipe is a light and tasty salad, but there are so many other things you can make that pair well with the dish.
In the summer when ingredients are freshest, I love to make it with this simple side salad with cucumber, tomato, and onion recipe or this refreshing cucumber salad with dill.
Here are some more ideas of what to serve with stuffed pepper recipes.
- Potatoes
- Zucchini Fries
- Sweet Potato Fries
- Salad
- Roasted Vegetables
- Chacuterie Platter
- Carrots
- Bread
And if you’ve got a bunch of adults coming for dinner and want to kick it up a notch, make a batch of my favorite peach sangria recipe.
It pairs well with this recipe for Mexican stuffed peppers.
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 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.
- 2 tbsp EVOO (Extra Virgin Olive Oil)
- 1 red onion, chopped
- 1 lb ground turkey
- (2) 15 oz can diced tomatoes (I like using Kuner’s which is already seasoned)
- (2) 15 oz can 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)
- 1 tsp red pepper flakes
- 2 cloves garlic, minced
- 1 tbsp cumin (add more if you want to kick up the flavor)
- 1 tbsp chili powder (add more if you want to kick up the flavor)
- 6 green peppers
- Shredded cheddar, Colby Jack or similar
- Cilantro, chopped for garnish
- Sour Cream
Directions to Make This Recipe for Mexican Stuffed Peppers
- 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 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!
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 Tsp Red Pepper Flakes
- 2 Cloves Garlic, Minced
- 1 Tbsp Cumin
- 1 Tbsp Chili Powder
- 6 Bell Peppers
- 8 oz Shredded Cheddar, Colby Jack or Similar Cheese
- 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 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
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