Mexican-Style Stuffed Red Peppers

It always feels good to fix a healthy meal for my family. What's even better is when that meal tastes good too! And on top of that - my preschooler ate every bite on his plate! This recipe is a winner all around!

Another added bonus to this recipe is that you will end up with a lot of extra stuffing. Bonus! That means it will make another meal for my family tomorrow. You can use the extra stuffing to make loaded nachos or burritos.

Thanks to my friend, Angie, for sharing this recipe on her blog.

Mexican-Style Stuffed Red Peppers
Source: Clean Freak

1 lb extra lean ground turkey
4 large red bell peppers (sliced lengthwise, tops removed and hollowed out)
1 small sweet onion (chopped)
4 garlic cloves (minced)
15 oz can organic black beans (rinsed and drained)
1 c. frozen corn
2 t. cumin
2 t. chili powder
1/2 c. fresh cilantro (chopped)
1 can petite tomatoes or 1 c. fresh roma tomatoes (diced)
2 c. cooked brown rice (not instant if possible)
2 t. olive oil
1/2 t. salt
shredded mexican cheese or freshly grated monterey jack & cheddar

Preheat over to 350 degrees.

In a large mixing bowl, add corn, black beans, tomatoes, rice, cumin, chili powder, salt and cilantro. Stir and sit aside.

Cook red peppers in a large pot of boiling water for approx 5 minutes and sit aside to drain.

Over medium heat, saute garlic and onions for a few minutes until onions become soft. Transfer onion mixture to other ingredients in bowl. Stir.

In the same pan, cook turkey. When done add to bowl. Stir. This is your completed mixture to stuff your peppers.

Place peppers in a deep baking dish, carefully stuff peppers with stuffing mixture and top with cheese.

Add 1/4 cup of water to bottom of pan. Cover and bake for 30 minutes. Uncover and broil for approx 3 minutes or until cheese is bubbly.


NOTE: Serve with light sour cream and salsa. Feel free to add crushed red pepper flakes if you want to add more heat!