Light and healthy Mexican stuffed bell peppers filled with seasoned ground turkey, brown rice, corn, and black beans, all topped with melted cheese — a simple, flavorful weeknight meal.
I love stuffed vegetables, and these Mexican stuffed bell peppers are a favorite because they’re easy to prepare and fun to serve. The filling combines lean ground turkey with brown rice, black beans, corn, tomatoes, salsa and classic taco spices for a balanced, flavorful dish. A sprinkle of cheese on top turns them into a comforting, family-friendly meal.
Ingredients You’ll Need
- 6 bell peppers — any colors you prefer; try to pick peppers of similar size.
- 1 Tbsp olive oil
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 1 lb lean ground turkey
- 1 1/2 tsp chili powder
- 1 tsp cumin
- 1 tsp dried oregano
- 1/2 tsp salt
- 1 (15 oz) can diced tomatoes
- 1 1/2 cups salsa, divided (use a mild or medium salsa depending on heat preference)
- 1 1/2 cups cooked brown rice (about 3/4 cup uncooked)
- 1 cup fresh or frozen corn
- 1 (15 oz) can black beans, drained and rinsed
- 2 Tbsp chopped cilantro, plus more for topping
- 1 cup shredded Monterey Jack cheese, or cheese of your choice
Prep and Cook Time
- Prep time: 10 minutes
- Cook time: 40 minutes
- Total time: 50 minutes
- Servings: 6 stuffed peppers
How to Make Mexican Stuffed Bell Peppers
- Preheat the oven. Set the oven to 375°F (190°C).
- Prepare the peppers. Trim the tops from each bell pepper, remove the ribs and seeds, and set them aside.
- Cook the aromatics and turkey. In a large skillet over medium heat, warm the olive oil and sauté the chopped onion and minced garlic until fragrant, about 3 minutes. Add the ground turkey, breaking it up with a spoon, and cook until browned. Drain any excess liquid if needed.
- Add the spices and vegetables. Stir in the chili powder, cumin, oregano and salt. Add the diced tomatoes, 1 cup of salsa (reserve 1/2 cup for topping), cooked brown rice, corn, black beans and chopped cilantro. Cook another 4–5 minutes until everything is heated through and well combined.
- Stuff the peppers. Spoon the turkey and rice mixture evenly into each prepared bell pepper and place them upright in a 9×13-inch (or similar) baking dish. Spoon the reserved salsa over the top of each stuffed pepper.
- Steam then bake. Pour about 1 cup of water into the bottom of the baking dish — this helps the peppers steam and become tender while baking. Cover the dish tightly with foil and bake for about 35 minutes, or until the peppers are tender.
- Add cheese and finish baking. Remove the foil, sprinkle shredded cheese over each pepper, and bake uncovered for an additional 5 minutes or until the cheese is melted and bubbly.
- Serve. Top with extra chopped cilantro and serve hot. Add avocado slices, sour cream, extra salsa or jalapeño slices to taste.
Notes and Variations
- To make this vegetarian, omit the turkey and increase the beans and vegetables, or add a plant-based ground alternative.
- Swap brown rice for white rice, quinoa, or cauliflower rice for lower carbs.
- Use shredded chicken, ground beef, or turkey sausage instead of ground turkey for different flavor profiles.
- These peppers reheat well and are perfect for meal prep. Store in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw overnight before reheating and finishing with cheese.
Nutrition (approximate per stuffed pepper)
Serving: 1 stuffed pepper • Calories: 359 kcal • Carbohydrates: 34.1 g • Protein: 23.2 g • Fat: 14.7 g • Saturated Fat: 5.5 g • Sodium: 977 mg • Fiber: 6.7 g • Sugar: 11.7 g
Nutrition information is automatically calculated and should be used as an approximation.
Enjoy these Mexican stuffed bell peppers warm, and feel free to adapt the spices and mix-ins to suit your taste. They make a satisfying weeknight dinner and are great for prepping ahead.
