Delight in a twist on stuffed peppers, a refreshing take on Ground Turkey Recipes, where ground turkey, brown rice, black beans, and sweet corn meld with Mexican spices. Each pepper becomes an edible canvas of vibrant flavor, perfect for sharing with loved ones. Savor a memorable meal celebrating healthy dining.

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I recently whipped up these Healthy Mexican Stuffed Bell Peppers and they’ve quickly become one of my all-time favorites. I started with 4 large bell peppers (I like mixing up the colors) by carefully cutting off their tops and removing the seeds.

Inside, I mixed up 1 lb of ground turkey with 1 cup of cooked brown rice, 1 cup of corn kernels and a can of black beans that had been drained and rinsed. I also added in a small diced onion, 2 garlic cloves, and a can of diced tomatoes.

For a kick, I mixed in chili powder, 1/2 tsp ground cumin and 1/2 tsp smoked paprika, along with a pinch of salt and pepper. I baked these beauties until everything was perfectly cooked, then finished them off with a squeeze of fresh lime juice and chopped cilantro.

They rework the idea of a taco placed inside a bell pepper in a fresh way that even kids enjoy.

Why I Like this Recipe

1) I really like that this recipe is super healthy but still bursting with flavor—its mix of turkey, brown rice, beans, and veggies makes me feel good while eating something that tastes amazing.

2) The flavors remind me of my favorite Mexican dishes, and I love how the spices and lime juice really give it a kick, like a taco stuffed into a bell pepper.

3) I also appreciate how easy it is to make. Even though the recipe has a few steps, it’s simple enough for me and perfect for a family meal.

Ingredients

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Bell peppers: Rich in vitamin C and fiber, they give a satisfying crunch and sweetness.
Ground turkey: Provides lean protein, a healthier meat alternative and moist texture.
Brown rice: Solid good carbohydrates and fiber that holds the dish together.
Black beans: Packed with protein and fiber, they add earthiness and creaminess.
Onion and garlic: Boost flavor and antioxidants, giving depth and aroma to the meal.
Diced tomatoes: Bring moisture with a tangy kick that balances spiciness well.
Chili powder: Adds heat and vibrant spice, making the dish more exciting.

Ingredient Quantities

4 large bell peppers (any color, tops cut off and seeds removed)

1 lb ground turkey

1 cup cooked brown rice

1 cup corn kernels (frozen or drained canned corn)

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

1 small onion, finely diced

2 garlic cloves, minced

1 can (14.5 oz) diced tomatoes (no salt added if possible)

1 tsp chili powder

1/2 tsp ground cumin

1/2 tsp smoked paprika

Salt and pepper to taste

Fresh lime juice (optional, to taste)

Chopped cilantro (optional for garnish)

How to Make this

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1. Preheat your oven to 375°F and while its warming up, chop the tops off the bell peppers and remove the seeds.

2. In a large skillet, cook the ground turkey with the diced onion and minced garlic over medium heat until it starts to brown.

3. Once the turkey begins browning, sprinkle in the chili powder, cumin, smoked paprika, salt and pepper and stir real good.

4. Add the cooked brown rice, corn kernels, black beans and diced tomatoes to the skillet, mixing everything together so the flavors can blend.

5. Let the mixture simmer on low for about 5 minutes so it thickens up a little bit.

6. Spoon the turkey and rice mix evenly into each bell pepper, making sure to pack it in well.

7. Arrange the stuffed peppers upright in a baking dish, then cover the dish with foil.

8. Bake in the preheated oven for around 30 minutes or until the peppers are tender.

9. If you like, squeeze a little fresh lime juice over the top right before serving.

10. Garnish with chopped cilantro if you want a burst of color and extra flavor then serve warm and enjoy your meal!

Equipment Needed

1. Oven – You’ll need one to preheat at 375°F for baking the peppers.
2. Cutting board – Essential for chopping the bell peppers, onion, and garlic.
3. Sharp knife – For dicing and mincing the veggies correctly.
4. Large skillet – Used to brown the ground turkey and mix in the spices.
5. Stirring spoon or spatula – Handy for stirring the ingredients as they cook.
6. Baking dish – To hold and bake the stuffed peppers in a neat layer.
7. Aluminum foil – Required to cover the dish while baking.
8. Measuring cups and spoons – For accurately measuring spices and canned ingredients.

FAQ

Can I use a different meat than ground turkey?

Yes, you can use ground chicken or beef if you prefer – just mind the different cooking times.

What if I don't have brown rice on hand?

You can swap it out for quinoa or even white rice, though brown rice is healthier.

Is it necessary to use canned diced tomatoes?

Not really, you can definitely use fresh diced tomatoes if they are in season, but canned ones are easier and save time.

Can I add more vegetables to the recipe?

Sure thing – you can toss in some zucchini or spinach with the onions and garlic for extra nutrition.

How do I avoid overcooking the bell peppers?

Make sure to bake them covered with foil at a moderate temperature so they stay moist and don't burn.

Healthy Mexican Recipe Substitutions and Variations

Ground Turkey: Try swapping with lean ground chicken or even lean ground beef if you’re up for a slightly different flavor.
Brown Rice: You can replace it with quinoa which cooks similarly but gives a bit more protein.
Corn Kernels: Fresh corn is a great option when in season, or you can even use green peas for a different twist.
Black Beans: Kidney or pinto beans work just as well and add a nice texture.
Diced Tomatoes: If you want less liquid in your recipe, canned tomato sauce or even crushed tomatoes can do the trick.

Pro Tips

1. When browning your turkey, make sure your pan isnt too crowded so the meat can get a nice, caramelized sear. This helps build more flavor for your filling.
2. Try to toast your spices in the pan with the turkey for about a minute before adding other ingredients – it really brings out their flavors.
3. If you have time, let the filling sit for a few minutes off the heat after mixing it all together. It helps the flavors blend better.
4. For an extra kick, squeeze a bit more lime juice over just before serving and be generous with the cilantro – it adds a refreshing zing that balances the meal.

Healthy Mexican Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. Oven – You’ll need one to preheat at 375°F for baking the peppers.
2. Cutting board – Essential for chopping the bell peppers, onion, and garlic.
3. Sharp knife – For dicing and mincing the veggies correctly.
4. Large skillet – Used to brown the ground turkey and mix in the spices.
5. Stirring spoon or spatula – Handy for stirring the ingredients as they cook.
6. Baking dish – To hold and bake the stuffed peppers in a neat layer.
7. Aluminum foil – Required to cover the dish while baking.
8. Measuring cups and spoons – For accurately measuring spices and canned ingredients.

Ingredients

4 large bell peppers (any color, tops cut off and seeds removed)
1 lb ground turkey
1 cup cooked brown rice
1 cup corn kernels (frozen or drained canned corn)
1 can (15 oz) black beans, drained and rinsed
1 small onion, finely diced
2 garlic cloves, minced
1 can (14.5 oz) diced tomatoes (no salt added if possible)
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp smoked paprika
Salt and pepper to taste
Fresh lime juice (optional, to taste)
Chopped cilantro (optional for garnish)

Directions

Preheat your oven to 375°F and while its warming up, chop the tops off the bell peppers and remove the seeds.
In a large skillet, cook the ground turkey with the diced onion and minced garlic over medium heat until it starts to brown.
Once the turkey begins browning, sprinkle in the chili powder, cumin, smoked paprika, salt and pepper and stir real good.
Add the cooked brown rice, corn kernels, black beans and diced tomatoes to the skillet, mixing everything together so the flavors can blend.
Let the mixture simmer on low for about 5 minutes so it thickens up a little bit.
Spoon the turkey and rice mix evenly into each bell pepper, making sure to pack it in well.
Arrange the stuffed peppers upright in a baking dish, then cover the dish with foil.
Bake in the preheated oven for around 30 minutes or until the peppers are tender.
If you like, squeeze a little fresh lime juice over the top right before serving.
Garnish with chopped cilantro if you want a burst of color and extra flavor then serve warm and enjoy your meal!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.