Description
Delicious stuffed bell peppers filled with a savory mixture of ground chicken or turkey, rice, black beans, corn, and enchilada sauce, topped with melted Mexican blend cheese. This vibrant and flavorful dish is baked to perfection, making it a perfect hearty and satisfying meal for family dinners.
Ingredients
Scale
Bell Peppers
- 4 large bell peppers (any color), halved and deseeded
- 1 tablespoon olive oil
- Salt, to taste
Filling
- 1 pound ground chicken or turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1 cup cooked rice
- 1 cup enchilada sauce (store-bought or homemade)
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1 1/2 cups shredded Mexican blend cheese
Garnish and Serving
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish and set it aside for later use.
- Prepare the Bell Peppers: Place the halved and deseeded bell peppers cut side up in the greased baking dish. Drizzle each pepper with olive oil and sprinkle lightly with salt. Bake for 10 minutes to soften the peppers, then remove from the oven.
- Cook the Meat: Heat a large skillet over medium heat and add the ground chicken or turkey. Cook for 6-8 minutes until browned and fully cooked, breaking it apart with a spatula. Drain any excess fat from the skillet.
- Sauté Onion and Garlic: Add the diced onion and minced garlic to the cooked meat in the skillet. Sauté for 2-3 minutes until the onion softens. Season the mixture with ground cumin, chili powder, paprika, and salt, stirring well to combine all the spices.
- Combine the Filling: Stir in the cooked rice, black beans, corn kernels, and 3/4 cup of enchilada sauce into the skillet. Mix everything thoroughly and cook until the filling is heated through.
- Stuff the Peppers: Spoon the prepared filling evenly into each of the pre-baked bell pepper halves. Drizzle the remaining 1/4 cup enchilada sauce over the stuffed peppers and then sprinkle the shredded Mexican blend cheese on top of each stuffed pepper.
- Bake: Cover the baking dish tightly with aluminum foil and bake in the oven for 20 minutes. After that, remove the foil and bake for an additional 5-10 minutes until the cheese is fully melted and bubbly.
- Garnish and Serve: Remove the stuffed bell peppers from the oven and garnish with freshly chopped cilantro. Serve hot with lime wedges on the side for added flavor.
Notes
- You can substitute ground chicken or turkey with ground beef or pork if preferred.
- Use any color combination of bell peppers for a vibrant presentation.
- If you prefer a spicier filling, add some diced jalapeños or crushed red pepper flakes.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- For a vegetarian version, replace the meat with mushrooms or textured vegetable protein and ensure enchilada sauce is vegetarian-friendly.
