Looking for ways to use fresh green peppers from the garden or your local farmstand? Want to change up the usual stuffed pepper recipe? You have to try my recipe for Mexican stuffed peppers. It is SO good!
I haven’t made stuffed peppers in such a long time.
Typically, I make it with a meatball filling, mozzarella and fresh marinara sauce.
But tonight, I went a little off-script and decided to make stuffed peppers with a turkey chili filling.
This recipe is super easy to make and my whole family gave it two thumbs up.
My version of mexican stuffed peppers recipe is made with ground turkey, onions, beans, diced tomatoes and lots of flavor.
The best part is it is made from ingredients that I typically keep on hand, so in a pinch, I can make a healthy, flavorful, and delicious meal.
If you prefer to use beef, feel free!
After preparing the turkey chili stuffing, I recommend tasting it before making the stuffed peppers so you can adjust the flavor based on your preferences.
If you have leftover chili to use, that’s even better!
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Mexican Stuffed Pepper Ingredients
- 2 tbsp EVOO (Extra Virgin Olive Oil)
- 1 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
- Preheat oven to 400.
- Heat EVOO 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!
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