I recently prepared an innovative take on Ground Turkey Recipes that features vibrant bell peppers stuffed with lean ground turkey, hearty brown rice, and black beans. This flavorful mix, accented by fresh onion, garlic and Mexican spices, promises a meal that intrigues both my palate and imagination. Intrigued? Read on.

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I recently tried my hand at a fresh twist on classic Mexican flavors with these Healthy Mexican Stuffed Bell Peppers. I started out by hollowing 4 large bell peppers (red, yellow, or green are perfect) and then I cooked up a mix with 1 pound of lean ground turkey, 1 cup of cooked brown rice, 1 cup of corn, a can of black beans, a chopped small onion and 2 minced garlic cloves.

I tossed in 1 can of diced tomatoes along with a sprinkle of ground cumin, chili powder, and paprika. The combination reminded me of those health dinners and meal prep recipes that somehow take simple ingredients and turn them into something exciting.

The idea of a taco stuffed into a pepper really got me thinking about how versatile this dish is. Trust me, even if you’re used to something like a healthy chicken fajita stuffed pepper, you’ll be pleasantly surprised by the vibrant taste!

Why I Like this Recipe

I like this recipe because it mixes up all my favorite flavors in one dish and it feels like a fun twist on a classic taco.
I love how the bell peppers are filled with turkey, rice, beans, and corn and it makes every bite super satisfying.
I enjoy the way the spices come together – the cumin, chili powder, and paprika really give it a bold kick that makes me look forward to every spoonful.
I also really appreciate that its a healthy meal thats easy to prep and even my family thinks it looks as good as it tastes.

Ingredients

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Bell Peppers: Loaded with vitamin C, fiber, and natural sweet crunch to brighten your dish.
Ground Turkey: A lean protein that helps build muscle and adds a savory flavor to your meal.
Brown Rice: A wholesome whole grain carbohydrate offering energy along with essential fiber for digestion.
Black Beans: Packed with protein and fiber, they support heart health and keep you satisfied.
Diced Tomatoes: Fresh, tangy, and slightly sweet, adding brightness and vitamins to your overall dish.

Ingredient Quantities

4 large bell peppers (choose red, yellow or green, tops cut off and seeds removed)

1 pound lean ground turkey

1 cup cooked brown rice

1 cup corn kernels (fresh or frozen)

1 can (15 oz) black beans, drained and rinsed

1 small onion, finely chopped

2 garlic cloves, minced

1 can (14.5 oz) diced tomatoes (feel free to drain some of the liquid)

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon paprika

Salt and pepper to taste

1/2 cup shredded cheddar or Monterey Jack cheese (optional but so yummy)

A few sprigs of fresh cilantro for garnish (optional)

How to Make this

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1. Preheat your oven to 375°F and prepare the bell peppers by cutting off their tops and removing the seeds.

2. In a large pan, heat a little oil and sauté the chopped onion and minced garlic until they soften a bit.

3. Add the ground turkey to the pan and cook until it’s nicely browned, breaking it apart as it cooks.

4. Stir in the diced tomatoes, cooked brown rice, corn, black beans, cumin, chili powder, paprika, salt, and pepper; let it simmer for a few minutes to mix the flavors.

5. Once the turkey mixture is done, spoon it generously into each pepper cavity.

6. If you like cheese, sprinkle the shredded cheddar or Monterey Jack cheese over the stuffed peppers.

7. Arrange the stuffed peppers in a baking dish carefully so they stand upright.

8. Cover the dish with foil and bake for about 25 minutes.

9. Remove the foil and bake for another 5-10 minutes until the peppers are tender and the cheese is melted.

10. Garnish with fresh cilantro and serve warm, enjoy your tasty healthy Mexican meal!

Equipment Needed

1. Oven (preheated to 375°F)
2. Sharp knife
3. Cutting board
4. Large pan or skillet
5. Wooden spoon or spatula
6. Can opener
7. Baking dish
8. Aluminum foil
9. Measuring cups and spoons

FAQ

Q: How do I prep the bell peppers?

A: First, cut off the tops and carefully remove the seeds before you stuff them with the filling. It makes the peppers taste much better when you cook em.

Q: Can I substitute the turkey with another type of meat?

A: Yea, you can use ground chicken or lean beef if thats what you got on hand. The flavor might change a bit but its still super tasty!

Q: Should I use fresh or frozen corn?

A: Either works fine. If you use frozen, just be sure to thaw them first so they mix in well with the other ingredients.

Q: Can I leave out the cheese?

A: Absolutely! The cheese adds a yummy creaminess but you can skip it if you are looking to lower the calories, or add it later if you want.

Q: How do I store the leftovers?

A: Put the extra stuffed peppers in an airtight container and keep em in the fridge for up to 3 days, or freeze for longer storage after they cool down.

Healthy Mexican Recipe Substitutions and Variations

Instead of lean ground turkey, you could use lean ground chicken or even a lean ground beef if that’s what you got on hand.
If you run out of brown rice, try quinoa or barley which both add a nice nutty flavor.
No black beans? Kidney beans or pinto beans work pretty nicely as alternatives.
If you can’t find large bell peppers, you might test out poblano peppers or even use some sliced zucchini for a different crunch.
Don’t have cheddar or Monterey Jack cheese? A dairy-free cheese or even a sprinkle of nutritional yeast can add a similar savory kick.

Pro Tips

1. I found that if you give the peppers a quick roast on high for like 5 minutes before stuffing them, they end up softer but still hold shape really well
2. When browning the turkey, be sure to let it really get that slight char for more flavor even if it takes a bit more time
3. Let the filling cool down for a few minutes before you put it inside the peppers so they don’t become too soggy or fall apart
4. If you choose to add cheese, sprinkling it on in the last few minutes of baking makes it melt perfectly without burning, which is pretty neat