I’m not sure why, but stuffed peppers are one of those dishes that has always intimidated me. My mom used to make them a lot growing up, and she would make extra filling into little meatballs that she would cook into the sauce and call “Porcupine Balls”. I always loved them, but it was never something I attempted in my own kitchen until last week. It seemed pretty complicated and labor intensive, but now that I’ve done it myself, I know that’s not true!
This is the first recipe on Beth’s Journey that contains meat – ground turkey, to be exact – but you can easily omit the turkey if you want to keep it vegetarian. And, if you don’t add the cheese at the end, they can even be vegan, too, but I wouldn’t recommend it.
These stuffed peppers are loaded with Mexican flavors – ground turkey, black beans, brown rice, cilantro, cumin – and then use salsa in place of sauce which adds moisture and takes them to the next level. They hold up really well as leftovers and are very versatile based on what you have in your kitchen if you want to switch things up. Try adding corn, different spices, different cheese, or different veggies, and let me know how they turn out!
Mexican Stuffed Peppers
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- 6 servings, 4 pts+/pepper
- 1/2 large red onion, chopped
- 1 tbsp minced garlic (~ 3 cloves)
- 1/2 lb. ground turkey
- 1 tsp cumin
- 1/2 large tomato, chopped
- 1 cup cooked brown rice
- 1 cup black beans, drained and rinsed
- 1 cup salsa
- 1/2 cup cilantro, minced
- 3 bell peppers, seeded and sliced in half
- 2 ounces shredded cheddar (or other cheese of choice)
First, preheat your oven to 400º.
Next, heat a pan over medium heat with nonstick spray and add in your red onion and garlic.
Heat until translucent, about 5-6 minutes, before adding in the ground turkey.
Break the turkey up with a spatula or wooden spoon and continue to keep over the heat until the turkey is cooked through and you don’t see anymore pink, about 5 more minutes. Once the turkey is cooked, add in the cumin, black beans, brown rice, and chopped tomato.
Cook for another 2-3 minutes until mixture is heated through, before stirring in the salsa and cilantro.
Once the mixture is combined and heated, it is finished and read to stuff into the peppers.
To prep the peppers, you want to slice them in half the long way and then remove the seeds and the insides. Place them in 1 (or 2 if necessary) baking sheets sprayed with nonstick spray.
Then get to stuffing. Evenly distribute the Mexican filling between the six pepper halves.
And then cover the tray(s) with tin foil.
Pop in the oven for 30 minutes, and then carefully remove the foil, sprinkle the cheese evenly between the peppers. They are hot enough to melt the cheese in just a few seconds, so get ready to dig in!
You can easily have 1 or 2 of these for 4 or 8 PointsPlus respectively, and serve it with salad for a complete meal. They also make GREAT leftovers for lunch.
So this is one of those dishes that I’m not sure why I waited so long to make! They were super simple and honestly pretty foolproof and forgiving, while completely delicious and satisfying. Give them a try!!
Are there any dishes that intimidate you to make? Anything you’ve waited a while to try and realized it wasn’t as complicated as you thought?
Besides stuffed peppers, risotto scared the heck out of me! I’ve only made it a handful of times, but it’s always way easier than I think it’s going to be, just requires a bit of attention!