Mexico · Vegetable and Mushroom Dishes · Gluten-free
Stuffed Bell Peppers
This recipe combines traditional Mexican ingredients and flavors to create a hearty and flavorful dish. The cheese and salsa give the dish an authentic Mexican flavor.
50 min 250 kcal 6 serves Medium🌾Gluten-free🇲🇽Mexico★★★★☆4.4· 5 reviews
Ingredients
ServingsMetric
- 6 largebell peppers
- 500 gground turkey
- 2 cupcooked rice
- 400 gcanned black beans, washed and dried
- 1 cupfrozen corn
- 1 cupsalsa
- 2 tbspolive oil
- 1 onion
- 3 clovesgarlic
- 2 tbsptaco seasoning
- 2 cupgrated cheddar cheese or Mexican cheese blend
- for servingfresh cilantro
Method
- Preheat the oven to 180°C. Cut the peppers in half lengthwise, remove the seeds and membranes. Place them in a baking dish with the cut side up.
- Heat the olive oil in a large frying pan over medium heat. Sauté the onion until transparent, about 3-4 minutes. Add the garlic and cook for another 1 minute.
- Add the ground turkey and taco seasoning. Cook, breaking up lumps, until meat is fully cooked, about 6-8 minutes.
- Remove from heat and add rice, beans, corn, salsa and 1 cup of cheese. Mix well. Fill the peppers with the resulting mixture.
- Cover the dish with foil and bake for 25-30 minutes. Remove foil, sprinkle with remaining cheese and bake for another 10 minutes until cheese is melted and bubbling. Serve sprinkled with fresh cilantro.
FAQ
Both methods work but give different results. Baking raw peppers at 180°C for about 50–60 minutes gives a firmer texture with slight caramelization. Blanching for 3–5 minutes in boiling water first makes the peppers softer and they bake faster (30–35 minutes). Blanching also reduces bitterness in unripe green peppers. For peppers baked in tomato sauce, raw is better — during the long roasting time they release juice that blends into the sauce.
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Comments (1)
Cook the bell peppers until it just barely yields to a knife for stuffed bell peppers. It continues softening from residual heat for 2-3 minutes. Cooking until fully soft in the pan means mush on the plate.