Description
Delicious stuffed bell peppers filled with a flavorful mixture of ground chicken or turkey, rice, black beans, corn, and enchilada sauce, all topped with melted Mexican blend cheese. This hearty, oven-baked dish is perfect for a satisfying weeknight dinner and garnished with fresh cilantro and lime wedges for a zesty finish.
Ingredients
Scale
Peppers and Prep
- 4 large bell peppers (any color), halved and deseeded
- 1 tablespoon olive oil
Filling
- 1 pound ground chicken or turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1 cup cooked rice
- 1 cup enchilada sauce (store-bought or homemade)
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1 1/2 cups shredded Mexican blend cheese
Garnish
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish and set it aside for later use.
- Prepare the Bell Peppers: Place the halved and deseeded bell peppers cut side up in the baking dish. Drizzle them with olive oil and lightly season with salt. Bake for about 10 minutes to soften the peppers slightly, then remove from the oven.
- Cook the Meat: In a large skillet over medium heat, cook the ground chicken or turkey for 6-8 minutes until browned and fully cooked. Drain any excess fat from the skillet.
- Sauté Aromatics and Spices: Add the diced onion and minced garlic to the skillet with the cooked meat and sauté for 2-3 minutes until the onion becomes soft and translucent. Season with cumin, chili powder, paprika, and salt, stirring well to combine the spices evenly.
- Mix the Filling: Stir in the cooked rice, black beans, corn kernels, and 3/4 cup of the enchilada sauce into the skillet. Mix thoroughly until the filling ingredients are well incorporated and heated through.
- Stuff the Peppers: Spoon the prepared enchilada filling evenly into each softened bell pepper half. Drizzle the remaining 1/4 cup enchilada sauce over the stuffed peppers, then sprinkle the tops with shredded Mexican blend cheese.
- Bake the Stuffed Peppers: Cover the baking dish with foil and bake for 20 minutes. After that, remove the foil and continue baking for an additional 5-10 minutes until the cheese is melted and bubbly with a light golden color.
- Serve: Remove the stuffed peppers from the oven and garnish with freshly chopped cilantro. Serve warm with lime wedges on the side for squeezing over the peppers, adding a fresh citrusy flavor.
Notes
- You can use any color bell peppers according to your preference or availability.
- Substitute ground turkey with ground chicken or lean beef if preferred.
- Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a vegetarian version, replace the meat with additional beans or cooked lentils and omit the cheese or use a plant-based cheese alternative.
- If you like spicy food, add some chopped jalapeños to the filling or use a spicy enchilada sauce.
- Make sure to pre-cook the rice before mixing into the filling for the best texture.
