These stuffed peppers are a party on a plate! A classic dish with a Mexican twist – your family will love them!
Several years ago, I made stuffed peppers one night for dinner. My mom served them often when I was growing up, so I thought it would be easy to replicate her delicious dinner from memory. I thought wrong. Mine didn't taste like the ones I ate as a child. Honestly, they didn't taste very good at all. J always shoots straight with me, and he politely asked that I please not make them ever again. I recently decided it was time to redeem the stuffed pepper and make a version we would love to eat. A Mexican stuffed pepper dish sounded like the way to go, and I'm happy to report that they turned out fantastic. Here's how to make them!
Ingredients:
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- 4 bell peppers (1 of each color makes a lovely presentation!)
- 1 Tbsp olive oil
- 1/4 cup diced red onion
- 1 diced jalapeno pepper, seeds removed
- 1/2 lb ground turkey
- 1/4 tsp salt
- 1 tsp cumin, divided
- 1 tsp chili powder, divided
- 1 can original Rotel tomatoes, drained
- 1 cup cooked rice
- 1 cup shredded pepper jack cheese, divided
- sour cream and chopped cilantro for garnish
To get these peppers popping, first preheat your oven to 375 degrees and bring a large pot of water to a boil on the stovetop. Carefully slice the tops off of each bell pepper, and remove the seeds and ribs. Submerge the peppers into the pot of boiling water for 5 minutes. Meanwhile, heat a skillet over medium high heat. Add the olive oil, ground turkey, diced red onion, diced jalapeno, 1/4 tsp salt, 1/2 tsp cumin, and 1/2 tsp chili powder. Stir everything up and cook until the turkey has browned. Once the peppers have boiled for 5 minutes, transfer them to a paper towel lined plate to drain. Pat them dry to absorb any excess water. It's almost time to start stuffing! In a large bowl, stir together the ground turkey mixture, cooked rice, can of Rotel tomatoes, 1/2 cup shredded pepper jack, and the rest of the cumin and chili powder. Spoon the mixture into each bell pepper and place them in a baking dish or pan. Bake for about 25 minutes, then pull them out of the oven and top with the remaining cheese. Put them back in the oven under the broiler for a couple of minutes until the cheese is melted and bubbly. Top these beauties with sour cream and cilantro, and you have a winning dinner ready to enjoy!
Mexican Fiesta Stuffed Peppers
These stuffed peppers are a party on a plate! A classic dish with a Mexican twist - your family will love them!
Ingredients
- 4 bell peppers 1 of each color makes a lovely presentation!
- 1 Tbsp olive oil
- 1/4 cup diced red onion
- 1 diced jalapeno pepper seeds removed
- 1/2 lb ground turkey
- 1/4 tsp salt
- 1 tsp cumin divided
- 1 tsp chili powder divided
- 1 can original Rotel tomatoes drained
- 1 cup cooked rice
- 1 cup shredded pepper jack cheese divided
- sour cream and chopped cilantro for garnish
Instructions
-
Preheat your oven to 375 degrees and bring a large pot of water to a boil on the stovetop.
-
Carefully slice the tops off of each bell pepper, and remove the seeds and ribs. Submerge the peppers into the pot of boiling water for 5 minutes.
-
Meanwhile, heat a skillet over medium high heat. Add the olive oil, ground turkey, diced red onion, diced jalapeno, 1/4 tsp salt, 1/2 tsp cumin, and 1/2 tsp chili powder. Stir everything up and cook until the turkey has browned.
-
Once the peppers have boiled for 5 minutes, transfer them to a paper towel lined plate to drain. Pat them dry to absorb any excess water.
-
In a large bowl, stir together the ground turkey mixture, cooked rice, can of Rotel tomatoes, 1/2 cup shredded pepper jack, and the rest of the cumin and chili powder. Spoon the mixture into each bell pepper and place them in a baking dish or pan.
-
Bake for about 25 minutes, then pull them out of the oven and top with the remaining cheese. Put them back in the oven under the broiler for a couple of minutes until the cheese is melted and bubbly.
-
Top with sour cream and cilantro.