Mexican Stuffed Peppers Recipe

Name: Mexican Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Red Bell Peppers, Or Whatever Color You Have; 1 Tablespoon Olive Oil; 1/2 whole Onion, Diced; 2 cloves Garlic, Minced; 1 pound Ground Turkey; Salt And Pepper, to taste; 1 can (15 Oz. Size) Diced Tomatoes; 2 whole Chipotle Peppers In Adobo Sauce, Diced; 1- 1/2 cup Minute White Rice; 1 cup Chicken Broth, Or As Needed; 1/2 cups Chopped Cilantro, Plus More For Garnish; Ground Cumin, to taste; Chili Powder, to taste; Monterey Cheese, For Topping; Sour Cream, For Topping

Servings: persons

4 whole Red Bell Peppers, Or Whatever Color You Have
1 Tablespoon Olive Oil
1/2 whole Onion, Diced
2 cloves Garlic, Minced
1 pound Ground Turkey
Salt And Pepper, to taste
1 can (15 Oz. Size) Diced Tomatoes
2 whole Chipotle Peppers In Adobo Sauce, Diced
1- 1/2 cup Minute White Rice
1 cup Chicken Broth, Or As Needed
1/2 cups Chopped Cilantro, Plus More For Garnish
Ground Cumin, to taste
Chili Powder, to taste
Monterey Cheese, For Topping
Sour Cream, For Topping

1
Preheat oven to 375 degrees F.
2
Cut the tops of the peppers off and remove the insides.
3
Set aside.
4
Heat oil in a large skillet over medium heat.
5
Saute the onions and garlic for 3 minutes.
6
Add the ground turkey and mix to break it up and combine.
7
Let cook over medium heat until done.
8
Season with salt and pepper.
9
Drain grease.
10
Cook tomatoes and chipotle pepeprs in a large pan.
11
Let come to a simmer.
12
Add in the rice.
13
Begin to pour in the chicken broth, starting with about 1/2 cup.
14
Cover with a lid and remove from heat.
15
Let stand for 5 minutes, or until rice has soaked up the liquid.
16
You may need to add more broth.
17
Add cilantro.
18
Stir to combine.
19
Add the rice mixture to the meat and season with cumin and chili powder.
20
Spoon mixture into the bell peppers.
21
Top with Monterey cheese (or whatever cheese you have on hand ).
22
Bake at 375 degrees F, until heated through.
23
Turn the broiler on for the last minute or two to brown the cheese.
24
Top with sour cream and cilantro.

494

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 whole Red Bell Peppers, Or Whatever Color You Have, 1 Tablespoon Olive Oil, 1/2 whole Onion, Diced, 2 cloves Garlic, Minced, and more.

Yes, Mexican Stuffed Peppers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Stuffed Peppers

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