from 1 vote
Mexican Stuffed Peppers
Mexican stuffed peppers are a healthy, colorful, and comforting dinner that you can make in just 30 minutes.
or ground chicken
ground black pepper
cooked brown rice
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.
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
cup of uncooked brown rice.
Store in the fridge for 3-4 days in an airtight container.
Make sure that they’re completely cooled. Then place in a freezer-safe container, seal, label, and date. Use within 4 months of freezing.
You can reheat in the microwave. Or you can reheat in the oven at
, in an oven-safe dish covered with foil until completely heated.
If reheating frozen cooked stuffed bell peppers, reheat at
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.