One bite is all it takes for you to be hooked on Mexican Stuffed Peppers!
Have you ever looked at a recipe for the first time and felt silly that you never imagined anything like that before? That is precisely how I felt when discovering Mexican stuffed peppers. My first thought was that this is like having chicken fajitas and Spanish rice all in one neat and tidy dish. Oh, did I mention how amazing it tastes? You get the smoky, savory flavors of those aromatic spices combined with fire-roasted tomatoes for a sensory overload.
If you were having chicken fajitas, there would be onions and peppers on the side or mixed in. Since you already have the stuffed peppers, you can chop some onions if you wish and add them with the ground turkey while it is cooking, or sauté the onions first to give them a nice caramelization. I tend to add onions to almost everything I cook—except sweet dishes, of course.
The filling for these peppers reminds me of the inside of the burritos I used to love before I gave up gluten. You know the ones—from that fast food place with the bell in its logo. They served a cheesy, meaty, rice-filled burrito that I could not resist. Now, I make dishes like that at home with gluten-free tortillas. But with this recipe, I get to skip the tortilla and enjoy the filling inside beautifully roasted bell peppers. I like to use assorted red, orange, and yellow bells, but feel free to use green ones if you like.
You can easily substitute other ground meat, such as turkey, beef, veal, lamb, or pork, in this recipe. Meatless protein crumbles will also work, or substitute cooked lentils or canned (drained and rinsed) beans for vegetarian protein options. You can make this dish vegan-friendly by using plant-based alternatives for cheese, sour cream, and yogurt. And while you’re changing things up a bit, maybe add in some frozen or canned and drained corn. YUM!
A spin on tradition
Now, when I mentioned “Mexican stuffed peppers,” perhaps a bell pepper stuffed with rice and chicken wasn’t what first came to mind. When many people think of Mexican stuffed peppers, they picture chiles rellenos.
Chiles rellenos is a traditional Mexican dish that uses Roasted Poblano Peppers, a chili with a mild, smoky heat. The peppers are roasted, peeled, and stuffed with cheese and meat. Then, they get dipped into an egg batter, deep-fried to golden perfection, and served with Salsa Roja.
My version is a lighter, everyday spin on that traditional dish. Instead of frying, the peppers are baked, and the filling is more in line with a weeknight dinner than a celebratory dish. Still, the spirit is the same: Take a pepper, stuff it with something delicious, and let the natural flavor shine through!
How do I store leftovers?
Allow leftover Mexican stuffed peppers to cool to room temperature before storing in an airtight container in the refrigerator for up to 4 days. Once chilled, you can freeze these peppers in a freezer-safe container for up to 3 months. Defrost them overnight in the refrigerator before reheating gently in the microwave for 2-3 minutes or a 350°F oven for 15-20 minutes until warm. I’ve been known to pull out a glass dish of these peppers from the freezer at the last minute, popping it into the microwave to defrost and reheat. It works, but it is still better to defrost them first. I like to cut the peppers before reheating, as it helps them heat more evenly.
Serving suggestions
Turn mealtime into a fiesta when you serve Mexican stuffed peppers with Mexican Street Corn Salad Esquites, Mexican Chopped Salad, and these savory Mexican Potatoes. Serve leftovers for breakfast topped with Air-Fryer Fried Eggs, Sous Vide Poached Eggs, or this Over-Medium Eggs Recipe. If you make a vegetarian or vegan version of these stuffed peppers, top them with Vegan Scrambled Eggs for a hearty way to start the day.
Ingredients
- 4 large bell peppers, any color
- 1 tablespoon extra-virgin olive oil
- 16 ounces ground chicken
- 2 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 14-ounce can fire-roasted diced tomatoes (with juices)
- 1 1/2 cups cooked brown rice
- 1 1/3 cups shredded cheese, cheddar, Monterey Jack, or pepper jack, divided
- Sliced avocado, for garnish
- Fresh cilantro, chopped (for garnish)
- Sour cream or plain Greek yogurt, for serving
- Lime wedges, for squeezing (optional)
Instructions
- Preheat your oven to 375°F. Lightly coat a 9×13-inch baking dish with nonstick spray. Slice the bell peppers in half lengthwise, remove the seeds and membranes, and arrange them cut side up in the dish.
- Heat olive oil in a large skillet over medium-high heat. Add ground chicken, chili powder, cumin, garlic powder, onion powder, dried oregano, salt, and black pepper. Cook for about 4-5 minutes until the chicken is browned and nearly cooked through.
- Drain any extra liquid if needed. Stir in the diced tomatoes with their juices and let simmer for 1 minute. Mix in the cooked brown rice and 1 cup of the shredded cheese.
- Spoon the filling evenly into the pepper halves and top with the remaining cheese. Pour about 1/3 cup water into the bottom of the baking dish to add moisture. Bake uncovered for 25-35 minutes until the peppers are tender and the cheese is melted.
- Remove from oven and garnish with sliced avocado, chopped cilantro, a dollop of sour cream or Greek yogurt, and a drizzle of lime juice if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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