Mexican Stuffed Peppers
Easy Mexican Stuffed Peppers ~ bell peppers packed with bold flavored ground turkey or lean beef, brown rice and black beans topped with cheese and baked in zesty enchilada sauce. A delicious healthy Mexican dish that doesn’t sacrifice taste.
The inspiration for these easy Mexican Stuffed Peppers recipe came from our garden, which is overrun with tomatoes and bell peppers. Of course, these beautiful peppers are available year ’round at your nearest grocery, too.
This Mexican version of stuffed peppers takes full advantage of our love of spicy food. It’s also a healthy Mexican food option that doesn’t leave you . . . well, stuffed.
Mexican Stuffed Peppers are bell peppers packed with seasoned ground turkey or beef, brown rice, black beans and zucchini, topped with cheese then baked in a zesty enchilada sauce.
For the healthier version of this recipe use:
- ground turkey instead of beef
- brown rice instead of white
- top with plain Greek yogurt instead of sour c.ream.
Top with even more favorites like corn, avocado or black olives.
Mexican Stuffed Peppers Ingredients:
- bell peppers
- olive oil
- ground turkey OR lean ground beef
- taco seasoning
- diced tomatoes
- black beans
- cooked brown (or white) rice
- canned or homemade Enchilada sauce
- Mexican blend shredded cheese
Slice the peppers lengthwise then pull the seeds and stems from inside and reserve.
Drizzle the olive oil into a large skillet and once it’s hot, add the ground beef and onions then season with salt and pepper.
Once the beef is no longer pin, drain any excess grease then season with taco seasoning and fold in the drained tomatoes and rinsed/drained black beans, zucchini, cooked rice, 1/2 cup of the cheese, lime juice and 3 tablespoons of enchilada sauce.
Pour the remaining enchilada sauce into the bottom of a casserole dish. Divide the meat blend between the peppers, gently pressing with your fingers and carefully place the peppers into the dish.
Cover the peppers with aluminum foil and bake at 400° 30 minutes.
After 30 minutes remove the foil, top with the remaining cheese, return to the oven and bake another 5 minutes or until the cheese is melted and the peppers are tender.
Garnish with cilantro. Serve right away topped with extra enchilada sauce and other toppings like:
- sliced jalapenos
- sour cream or plain Greek yogurt
Do we have a love for stuffed peppers in common? Give these Greek Stuffed Peppers a try!
If you tried this Mexican Stuffed Pepper recipe or any other on the blog, I’d love to hear from you with a star rating in the recipe box or a comment below.
- 1/2 pound ground turkey OR lean ground beef
- 1 small onion finely chopped
- 3 tablespoons taco seasoning
- 1 cup diced tomatoes
- 1 cup black beans rinsed and drained
- 1 cup diced zucchini
- ½ cup cooked rice white or brown, your choice
- 10 ounce can Enchilada sauce medium spice used
- 1/4 cup cilantro
- 2 tablespoons fresh squeezed lime juice
- 1 1/2 cup Mexican blend cheese shredded
- Slice the peppers lengthwise then pull the seeds and stems from inside.
- Drizzle the olive oil into a large skillet and once it's hot, add the ground beef and onions then season with salt and pepper. Once the beef is no longer pin, drain any excess grease then season with taco seasoning and fold in the tomatoes, drained and rinsed black beans, zucchini, (cooked) rice, 1/2 cup of the cheese, lime juice and 3 tablespoons of enchilada sauce.
- Pour the remaining enchilada sauce into the bottom of a casserole dish. Divide the meat mixture between the peppers and carefully place the peppers into the casserole dish.
- Cover with aluminum foil and bake at 375° 30 minutes.
- After 30 minutes, remove the foil, top with the remaining cheese, return to the oven and bake another 5 minutes or until the cheese is melted and the peppers are tender. Garnish with cilantro. Serve hot topping with extra enchilada sauce and optional toppings (sour cream, sliced jalapeno, avocado or guacamole).
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