Stuffed Mexican Bell Peppers

These lighter Mexican Stuffed Bell Peppers are filled with seasoned ground turkey, brown rice, black beans, corn and salsa, then topped with melted cheese. An straightforward, protein-packed dinner that is full of flavor and reliable for busy weeknights!

Stuffed peppers are such an straightforward way to turn simple ingredients into a lighter, satisfying dinner the whole family will keep. These Mexican Stuffed Peppers have all the flavors of your favorite taco night packed into tender bell peppers with a hearty filling of lean ground turkey, brown rice, black beans, corn, tomatoes and plenty of seasoning.

A cook keep that everything for the filling cooks in one skillet and you can easily prep these peppers ahead of time. They're filling enough to serve on their own, but you can also add your favorite toppings and sides for an straightforward Mexican-inspired dinner.

What goes in

• 6 bell peppers, any color
• 1 tablespoon olive oil
• 1/2 medium onion, chopped
• 2 cloves garlic, minced
• 1 pound lean ground turkey
• 1 1/2 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 (15 ounces) can diced tomatoes
• 1 1/2 cups salsa, divided
• 1 1/2 cups cooked brown rice, 3/4 cup uncooked
• 1 cup fresh or frozen corn
• 1 (15 ounces) can black beans, drained and rinsed
• 2 tablespoons chopped cilantro + more for topping
• 1 cup shredded Monterey Jack cheese, or cheese of your choice

How it comes together

1. Preheat your oven to 375°F. Slice the tops off the bell peppers and remove the seeds and ribs. Arrange the peppers upright in a 9×13-inch baking dish.
2. Heat olive oil in a large skillet over a moderate burner. Add the onion and garlic and sauté for about 3 minutes, until the pieces give and fragrant.
3. Add the ground turkey along with the chili powder, cumin, oregano and salt. Cook, breaking the turkey apart with a wooden spoon, until browned and completely cooked through. Drain any excess liquid if necessary.
4. Stir in the diced tomatoes, 1 cup of salsa, cooked brown rice, corn, black beans and cilantro. Cook for about 5 minutes until everything is heated through and well combined.
5. Divide the turkey and rice mixture evenly between the bell peppers. Spoon the remaining 1/2 cup salsa over the tops.
6. Pour about 1 cup of water into the bottom of the baking dish around the peppers. Cover tightly with foil and bake for about 35 minutes, until the peppers are tender.
7. Remove the foil and sprinkle each pepper with shredded cheese. Return to the oven uncovered for another 5 minutes, until the cheese is melted and bubbly.
8. Top with fresh cilantro and any additional toppings you keep, such as avocado, Greek yogurt or sour cream, jalapeños, green onions or extra salsa.

Keep in mind

Prep Ahead: Make the turkey filling up to 2 days in advance and store it in an airtight container in the refrigerator. You can also fully assemble the peppers earlier in the day, cover and refrigerate until ready to bake. Storage: Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. Reheating: Reheat individual peppers in the microwave until warmed through, or cover and reheat in a 350°F oven for about 15 to 20 minutes. Freezing: Let t