Mexican Stuffed Bell Peppers hit all the spots. You get the creaminess of the cheese, the savouriness of turkey, the carb fix of rice and a hefty amount of veggies and beans to make your grandma proud. Let’s eat!
8 ServingsPrep Time20 minsCook Time45 minsTotal Time1 hr 5 mins
- 4 large red bell peppers
- 1 lb ground turkey
- 2 cup cooked rice
- 1/2 cup frozen corn
- 10 oz canned black beans
- 1 cup salsa
- 1 tbsp taco seasoning
- 2 cup Mexican cheese
Preheat the oven to 350 °F. Rinse black beans and thaw corn. Combine it together with cooked rice, ground turkey, taco seasoning, 1 cup of cheese and salsa.
Cut bell peppers in halves and remove seeds from the bell peppers.
Stuff each half of the bell pepper with the mixture. Bake for about 30 minutes, remove from the oven and sprinkle the remaining cheese. Bake for about 15 minutes. Serve right away while the tops are still covered with melted cheese.