Description
These Stuffed Bell Peppers with Melted Cheese offer a delicious and colorful meal packed with seasoned ground chicken or turkey, rice, black beans, corn, and enchilada sauce, all baked to perfection and topped with melted Mexican blend cheese. They combine savory flavors and a mix of textures for a satisfying and wholesome dinner option.
Ingredients
Scale
Bell Peppers
- 4 large bell peppers (any color), halved and deseeded
- 1 tablespoon olive oil
- Salt, to taste (for seasoning peppers)
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 for preparing the peppers.
- Prepare the Bell Peppers: Place the halved bell peppers in the baking dish, cut side up. Drizzle them with olive oil and lightly season with salt. Bake for 10 minutes to soften the peppers slightly, then remove from the oven.
- Cook the Meat: Heat a large skillet over medium heat and cook the ground chicken or turkey until browned and cooked through, approximately 6-8 minutes. Drain any excess fat from the skillet.
- Sauté Onion and Garlic: Add the diced onion and minced garlic to the skillet with the meat. Sauté for 2-3 minutes until the onion softens. Season with ground cumin, chili powder, paprika, and salt. Stir well to evenly coat all ingredients with the spices.
- Combine the Filling: Mix in the cooked rice, rinsed black beans, corn kernels, and 3/4 cup of the enchilada sauce into the meat mixture. Stir until thoroughly combined and heated through.
- Stuff the Peppers: Spoon the enchilada filling evenly into each of the warm bell pepper halves. Drizzle the remaining 1/4 cup enchilada sauce over the stuffed peppers and then top each with shredded Mexican blend cheese.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Afterward, remove the foil and bake for an additional 5-10 minutes or until the cheese has melted completely and is bubbly.
- Garnish and Serve: Remove the stuffed peppers from the oven. Garnish with chopped fresh cilantro and serve warm with lime wedges on the side for squeezing over.
Notes
- You can use any color bell peppers depending on your preference for sweetness and presentation.
- Ground turkey or chicken works equally well; choose based on your taste or dietary preferences.
- For a vegetarian option, substitute meat with cooked lentils or a plant-based meat alternative.
- Homemade enchilada sauce can be used for more control over flavor and sodium content.
- If using frozen corn, thaw and drain it before adding to the filling.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
