Mexican Stuffed Peppers

6 Servings
40 min

I haven't made stuffed peppers in such a long time. I typically make it with a meatball filling, mozzarella and fresh marinara sauce. 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.

This 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.

After preparing the turkey chili stuffing, I recommend tasting it before stuffing the peppers so you can adjust the flavor based on your preferences. If you have leftover chili, feel free to substitute that to save time.

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Recipe details
  • 6  Servings
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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  • 2 tbsp EVOO (Extra Virgin Olive Oil)
  • 1 onion, chopped
  • 1 lb ground turkey
  • 15 oz can diced tomatoes (I like using Kuner’s which is already seasoned)
  • 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
  • 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, then 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!
Stacy Ling | Bricks 'n Blooms
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  • Kara Wurtzel Kara Wurtzel on Jul 15, 2020

    Stacy, you are killing me over here!  Now I'm so hungry! These look incredible!! YUM

  • Lyn Steinberg Lyn Steinberg on May 18, 2022

    I added frozen corn and it was AMAZING! Next time I make these I will use Beyond Meat (meat substitute) and add a layer of refried beans on the top, so the cheese doesn’t get lost in the moist meat filling beneath it. This recipe is definitely a keeper!