There are all kinds of ways to stuff peppers and these Mexican Stuffed Peppers are my personal top choice. I stuff large bell peppers with ground chicken or turkey combined with some ground chili powder, ground cumin, garlic powder, salt, black pepper, diced tomatoes, cooked rice or other grain and finally, top with tons of shredded cheese – the more the better! To complete the Mexican flavors and tastes in this dish, I serve the stuffed peppers with fresh cilantro, salsa and sour cream or Greek yogurt.
To make Mexican Stuffed Peppers, you will need the following ingredients:
Preheat the oven to 375 °F and lightly grease a 9x13-inch baking dish with nonstick cooking spray and place the halved peppers, cut-side upwards.
In a large, nonstick skillet, heat 2 teaspoons of olive oil and add 1 pound of ground chicken or turkey along with 1 tablespoon of ground chili powder, 1 teaspoon of ground cumin, 1 teaspoon of garlic powder, ½ teaspoon of salt and ¼ teaspoon of black pepper. Cook for about 4 minutes until the meat is browned and cooked through completely. Drain excess liquid.
Add 1 can of chopped tomatoes and simmer for about 1 minute. Remove from the heat.
Stir in 1½ cups of cooked brown rice or other grain of your choice and ¾ cup of shredded cheese.
Spoon the filling into the halved peppers and top, generously, with the remaining 1 cup of shredded cheese.
Pour a little bit of water into the pan, just covering the base slightly. Bake in the preheated oven, uncovered, for about 25-30 minutes until the peppers have softened and the cheese is completely melted.
Serve hot with your favorite sides and enjoy!
Give this Mexican Stuffed Peppers recipe a try next time you’re in the kitchen or if you’re a Taco Tuesday kind of family then switch things up and try this alternative instead. Let us know your thoughts on this recipe and our other stuffed pepper recipes. Contact us online using our hashtag #cookmerecipes!
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