Mexican Stuffed Peppers
Colorful Mexican stuffed peppers filled with seasoned turkey, rice, raisins, and cheese, baked to perfection. A flavorful, hearty dish perfect for family dinners or entertaining guests.
Ingredients
- 4 medium or large green peppers ⓘ
- 1/2 lb. ground turkey, cooked and drained ⓘ
- 1 small chopped onion ⓘ
- 1 tsp. crushed garlic ⓘ
- 1 cup cooked rice ⓘ
- 1/3 cup raisins ⓘ
- 1 Tbsp. brown sugar ⓘ
- 1 Tbsp. vinegar ⓘ
- 1 Tbsp. chili powder ⓘ
- 3/4 tsp. cumin ⓘ
- 1/2 tsp. coriander ⓘ
- 1/2 tsp. salt ⓘ
- 1 (12 oz.) jar salsa ⓘ
- 1/2 cup nonfat mozzarella cheese ⓘ
- 1/2 cup grated Cheddar cheese ⓘ
- 1/4 cup minced cilantro ⓘ
Instructions
- Remove stems and white membranes from peppers. Rinse and set aside.
- Saute onion and garlic in a little water until tender.
- Add cooked ground turkey, cooked rice, raisins, brown sugar, vinegar, chili powder, cumin, coriander, salt, and pepper to the onion and garlic. Stir well.
- Stir in nonfat mozzarella cheese into the filling.
- Place peppers in a casserole sprayed with cooking spray.
- Stuff each pepper with the prepared filling.
- Any leftover filling can be placed around the peppers in the casserole.
- Cover the casserole with plastic wrap and microwave on medium until peppers are tender.
- Remove wrap. Sprinkle with grated Cheddar cheese and minced cilantro.
- Place in a 350°F oven until the cheese melts and is bubbly.
Tips & Substitutions
For an extra kick, consider adding diced jalapeños or a splash of hot sauce to the filling. You can substitute ground turkey with ground beef or chicken if preferred. If you want to reduce carbs, use cauliflower rice instead of traditional rice. For a vegetarian version, consider black beans or lentils as a protein substitute. These stuffed peppers can also be made ahead and frozen for later use.
Serving Suggestions
These Mexican Stuffed Peppers are great on their own but pair wonderfully with a side of guacamole or a fresh green salad. For a complete meal, consider serving them alongside Mexican rice or tortilla chips. A dollop of sour cream or your favorite salsa on top can enhance the flavors. For more delicious ideas, check out other Mexican recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave on medium for 2-3 minutes or until heated through. Alternatively, you can reheat them in a 350°F oven for about 15-20 minutes until warm. If freezing, wrap each stuffed pepper tightly in plastic wrap before placing them in a freezer-safe bag.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Stuffed Peppers contains roughly 1047 calories, with 48g protein, 150g carbohydrates, and 38g fat. It is an excellent source of iron (222% of the Daily Value), calcium (116% of the Daily Value), and vitamin C (100% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the filling ahead of time?
Yes, you can prepare the filling a day in advance. Just store it in the refrigerator and stuff the peppers when you're ready to cook them. This way, dinner can come together quickly on a busy night.
What can I use instead of green peppers?
If you prefer a sweeter flavor, consider using red, yellow, or orange bell peppers instead of green. Zucchini or eggplant can also be hollowed out and filled for a different twist on this dish.
How do I know when the peppers are done?
The peppers are done when they are tender and easily pierced with a fork. If you like them softer, you can microwave them longer before baking. The cheese should also be melted and bubbly for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).