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5 from 3 votes

Mexican Stuffed Peppers

Mexican stuffed peppers are a healthy, colorful, and comforting dinner that you can make in just 30 minutes.
Author Diana
Servings 6 halves
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 3 large bell peppers any color
  • 2 tablespoons olive oil
  • 1 medium yellow onion finely diced
  • ½ pound ground turkey or ground chicken
  • 2 teaspoon fajita seasoning
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 can diced tomatoes
  • 1 cup cooked brown rice
  • ½ cup mozzarella cheese or cheddar or a mix


  • Preheat the oven to 360°F/180°C.
  • Prepare the bell peppers by slicing them in halves, then remove the seeds and the membrane. Brush them with a little bit of olive oil inside out, and roast them until they're just undercooked (about 10 minutes).
  • In a non-stick pan, saute the diced onion until soft and translucent. Then add the ground turkey or chicken, fajita seasoning, salt, and pepper.
  • Brown the ground meat as you break it down with a wooden spoon, add a can of diced tomatoes, and cook everything together.
  • Add in cooked rice and mix well, cook for a couple of minutes.
  • Take the bell peppers out of the oven. They should be roasted but just undercooked.
  • Spoon the stuffing into each bell pepper half, then top with more mozzarella cheese.
  • Put back in the oven for 10 minutes. This will allow the flavors to settle, the bell peppers will be fully cooked, and the cheese will melt.



  • The stuffing is enough for 3 large bell peppers or 6 small ones.
  • To cook 1 cup of brown rice, you will need ½ cup of uncooked brown rice.
Storing tips:
  • Fridge: Store in the fridge for 3-4 days in an airtight container.
  • Freezer: Make sure that they’re completely cooled. Then place in a freezer-safe container, seal, label, and date. Use within 4 months of freezing.
To reheat:
  • You can reheat in the microwave. Or you can reheat in the oven at 360°F/180°C, in an oven-safe dish covered with foil until completely heated.
  • If reheating frozen cooked stuffed bell peppers, reheat at 360°F/180°C in an oven-safe dish covered with foil for 30 minutes or until completely heated.
  • I used ground turkey breast in this recipe, but you can use ground chicken, beef, or pork. Or to keep it vegetarian, use beans for the protein.
  • You can use any color of bell peppers that you like. Keep in mind that red peppers are the sweetest, yellow, and orange peppers are mild, and green peppers are a bit bitter.
  • You can substitute mozzarella cheese with provolone, mild cheddar, Emmental, or young gouda.


Serving: 1half pepper | Calories: 256kcal | Carbohydrates: 16g | Protein: 24g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 56mg | Sodium: 554mg | Potassium: 544mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2088IU | Vitamin C: 84mg | Calcium: 129mg | Iron: 2mg