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Mexican Stuffed Peppers – Little Sunny Kitchen

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Little Sunny Kitchen

Mexican stuffed peppers are a healthy, colorful, and comforting dinner that you can make in just 30 minutes. The peppers are stuffed with a tasty well-seasoned filling made with brown rice, and ground turkey or chicken, they’re then topped with some melty cheese. Perfect for a quick mid-week dinner, and meal prep.

Mexican Stuffed Peppers in a white Staub baking dish

These stuffed peppers are so easy to make, tasty, and all-around healthy. Stuff them with your favorite grain, and meat of your choice, or keep it vegetarian and add beans instead!

My husband always gets super excited when I make stuffed bell peppers, it’s one of his favorite dishes. I usually either do Italian stuffed peppers that are stuffed with grains, ground turkey or chicken, and seasoned with homemade Italian seasoning. Or these Mexican stuffed peppers that are quite similar to the Italian ones, but also very different.

These Mexican stuffed peppers are packed with flavor. They’re seasoned with homemade fajita seasoning and topped with melty cheese, lime crema, avocado, and jalapeños.

The ingredients

What you’ll need:

  • Bell peppers. My favorite bell peppers to use for stuffing are the red ones as they’re sweetest, yellow and orange bell peppers are mild, and green peppers are sort of bitter.
  • Oil. Any kind of oil to cook the protein, I used sunflower oil.
  • Protein. The possibilities are endless. You can use any type of ground meat (turkey, chicken, beef), or keep it vegetarian and swap the meat for beans.
  • Seasonings. You can either use homemade fajita seasoning or taco seasoning, both work great! Otherwise, just add ground cumin, ground paprika, chili powder, salt, and pepper.
  • Rice. I always make these stuffed peppers with cooked brown rice as that’s what tastes best in this recipe, and it’s healthier. But cooked white rice also works great, and it’s a great recipe to use up leftover rice.
  • Diced tomatoes. I always grab a can of diced tomatoes for convenience, but you can totally use fresh tomatoes if you prefer.
  • Cheese. I usually go for a mix of cheddar and mozzarella, but it also depends on what I have on hand. So just use your favorite cheese, or leave it off if you’re watching your calorie intake.
Mexican Stuffed Peppers ingredients

How to make Mexican Stuffed Peppers

In just 30 minutes, you’ll have one tasty meal ready to serve.

  • If you don’t have cooked rice, then start by cooking rice. To make 1 cup of brown rice, you will need 1/2 cup of dried rice.
  • Prepare the bell peppers. Slice into halves, and remove the seeds. Spray/brush them with oil, season with salt and put them in a baking pan and transfer to the oven and roast until they’re just undercooked. I suggest that you roast them for around 10 minutes at 180C (356F).
3 colorful bell peppers sliced in halves
  • 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.
3 images in a collage on how to prepare the turkey rice stuffing
  • 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/cheddar cheese.
Steps - filling the bell peppers with the turkey rice filling
  • 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.
Topping the mexican stuffed peppers with cheese
  • After the cheese melts, take the stuffed peppers out the oven and top with your favorite toppings.
2 steps on how to roast the stuffed peppers, and add toppings after roasting

For this recipe, I suggest Mexican inspired toppings such as lime crema, diced/sliced avocado or guacamole, and jalapeno slices.

A close up shot on an angle of the Mexican stuffed peppers

What color bell peppers to use?

Any bell peppers can work in this recipe, but you have to keep in mind that each color tastes slightly different. Red peppers are the sweetest, yellow, and orange peppers are mild, and green peppers are a bit bitter.

I like to use a variety of colors, but I usually avoid green bell peppers since they’re bitter and kids might not like them.

Can I use a different type of cheese in this recipe?

The reason why I use mozzarella cheese is that it melts easily, and it’s creamy. If you don’t want to use mozzarella then go for provolone, mild cheddar, Emmental, or young gouda.

Storing tips

  • Fridge: Store in the fridge for 3-4 days in an airtight container. I recommend that you only add your toppings before serving.
  • Freezer: Make sure that they’re completely cooled. Then place in a freezer-safe container, seal, label, and date. Use within 4 months of freezing.

How do you reheat leftovers?

You can reheat in the microwave. Or you can reheat in the oven at 350f (180c), in an oven-safe dish covered with foil until completely heated.

If reheating frozen cooked stuffed bell peppers, reheat at 350f (180c) in an oven-safe dish covered with foil for 30 minutes or until completely heated.

6 Mexican stuffed peppers in a white Staub baking dish

I don’t feel like I say this often enough, or that I could ever thank you enough. But THANK YOU for all of your support, for visiting my blog, commenting, and sharing my recipes with your friends and family. I am SO thankful for you!

If you make this recipe or any of my recipes, then don’t forget to rate it and leave a comment below. I would LOVE to hear about your experience and your comments just make my day!

I hope that you love every recipe that you make! – Diana x

Mexican Stuffed Peppers

Mexican stuffed peppers are a healthy, colorful, and comforting dinner that you can make in just 30 minutes.

Print Pin Rate

Course: Dinner

Cuisine: American

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 6

Calories: 256kcal

Ingredients

  • 2 tablespoons olive oil
  • 3 bell peppers
  • 1 onion diced
  • ½ pound ground turkey or ground chicken
  • 2 teaspoon fajita seasoning
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 can diced tomatoes
  • 1 cup cooked brown rice
  • ½ cup mozarella cheese or cheddar or a mix

Instructions

  • 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.

Notes

  • The stuffing is enough for 3 large bell peppers or 6 small ones.
  • To cook 1 cup of brown rice, you will need 1/2 cup of dried brown rice.

Storing tips:

  • Fridge: Store in the fridge for 3-4 days in an airtight container.
  • Freezer: Make sure that they’re completely cooled. Then place in a freezer-safe container, seal, label, and date. Use within 4 months of freezing.

To reheat:

  • You can reheat in the microwave. Or you can reheat in the oven at 356F (180C), in an oven-safe dish covered with foil until completely heated.
  • If reheating frozen cooked stuffed bell peppers, reheat at 356F (180C) in an oven-safe dish covered with foil for 30 minutes or until completely heated.

Substitutions:

  • 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.

Nutrition

Calories: 256kcal | Carbohydrates: 16g | Protein: 24g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 56mg | Sodium: 554mg | Potassium: 544mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2088IU | Vitamin C: 84mg | Calcium: 129mg | Iron: 2mg

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