Description
These Stuffed Bell Peppers with Melted Cheese offer a flavorful and hearty meal featuring ground chicken or turkey, seasoned with cumin and chili powder, mixed with rice, black beans, and corn, then baked to perfection with enchilada sauce and melted Mexican blend cheese. Perfect for a comforting family dinner with a fresh cilantro and lime garnish.
Ingredients
Scale
Bell Peppers
- 4 large bell peppers (any color), halved and deseeded
- 1 tablespoon olive oil
Filling
- 1 pound ground chicken or turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1 cup cooked rice
- 1 cup enchilada sauce (store-bought or homemade)
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1 1/2 cups shredded Mexican blend cheese
Garnish
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish and set it aside to prepare for baking the stuffed peppers.
- Prepare the Bell Peppers: Place the halved bell peppers cut side up in the greased baking dish. Drizzle each with olive oil and lightly season with salt. Bake for 10 minutes to slightly soften the peppers, then remove from the oven.
- Cook the Meat: In a large skillet over medium heat, add the ground chicken or turkey and cook until browned and fully cooked, about 6 to 8 minutes. Drain any excess fat to keep the filling lean.
- Sauté Onion and Garlic: Add the diced onion and minced garlic to the skillet with the cooked meat. Sauté for 2 to 3 minutes until the onion softens, then season the mixture with ground cumin, chili powder, paprika, and salt. Stir well to evenly coat the ingredients with the spices.
- Combine the Filling: Stir in the cooked rice, black beans, corn, and 3/4 cup of the enchilada sauce to the meat and vegetable mixture. Mix until thoroughly combined and heated through.
- Stuff the Peppers: Evenly spoon the enchilada filling into each pre-baked bell pepper half. Drizzle the remaining 1/4 cup enchilada sauce over the stuffed peppers, then sprinkle the shredded Mexican blend cheese on top.
- Bake: Cover the baking dish with foil and bake the stuffed peppers for 20 minutes. Remove the foil, then bake uncovered for an additional 5 to 10 minutes, or until the cheese is melted, bubbly, and lightly browned.
- Garnish and Serve: Sprinkle fresh chopped cilantro over the baked stuffed peppers. Serve warm with lime wedges on the side to squeeze over the dish for a bright, fresh flavor.
Notes
- You can use ground turkey or chicken interchangeably depending on preference.
- For extra heat, add diced jalapeños or a pinch of cayenne pepper to the filling.
- Leftover stuffed peppers keep well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- For a vegetarian version, substitute meat with more beans or a plant-based ground meat alternative.
- If fresh peppers are too thick, consider parboiling them briefly before baking to ensure tenderness.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
