Mexican Stuffed Bell Peppers

25 Jun

Mexican Stuffed Bell Peppers


  • 2 Tbsp. olive oil, divided
  • 1 cup chopped onions
  • 2 red peppers, cut in half and seeds removed
  • 2 green peppers, cut in half and seeds removed
  • 1/2 pound lean ground turkey, browned and drained
  • 1 Tbsp. taco seasoning
  • 1 1/2 cups brown rice, cooked
  • 1 can S&W black beans, drained and rinsed
  • 1/2 cup fresh sweet corn
  • 8oz medium-hot salsa
  • 1 cup shredded mozzarella, divided


  • cilantro
  • sour cream
  • avocado slices


  1. Preheat oven to 350F.  Place peppers on baking sheet, drizzle with 1 Tbsp. olive oil, and roast for 20 minutes until softened.  Remove from oven and allow to cool.
  2. Saute onions in remaining olive oil until soft, ~5 minutes.
  3. In a large bowl, mix together turkey, taco seasoning, rice, beans, corn, salsa, and 1/2 cup mozzarella.
  4. Spoon mixture into peppers and sprinkle remaining 1/2 cup mozzarella on top.
  5. Bake for 15-20 minutes until filling is heated through and cheese is melted on top.
  6. Serve with garnish on the side.
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Posted by on June 25, 2012 in Beans, Entrees, Holiday, Uncategorized


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