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Tex-Mex Turkey Stuffed Bell Peppers

A simple recipe that has vegetables, grains, and protein all in one, this dish is ideal for meal prepping or a weeknight dinner. Inspired by Tex-Mex favorites, the flavors are a savory delight reminiscent of a sizzling platter of fajitas. If you prefer a different vegetable in the stuffing, feel free to substitute the zucchini for your personal favorite. I've made this recipe with spinach and butternut squash and both were delicious. Enjoy!

Tex-Mex Turkey Stuffed Bell Peppers
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Makes 6 servings

Preparation Time: 10 minutes

Cook Time: 1 hour


*6 bell peppers

*1 1/2 cup cooked long grain rice

*1 tablespoon olive oil

*2 garlic cloves, minced

*1 small onion, diced

*1 zucchini diced

*1 pound ground turkey

*1 teaspoon oregano

*1 1/2 teaspoon cumin

*1 teaspoon chili powder

*1 teaspoon paprika

*1/2 teaspoon smoked paprika

*1/4 teaspoon coriander

*1 teaspoon salt

*1/2 teaspoon ground pepper

*2 teaspoons apple cider vinegar

*1 1/2 cup Mexican blend shredded cheese


*Preheat oven to 350F.

*Cut off the top of your pepper and deseed. Set aside.

*Heat olive oil on medium in a large pan.

*Add onion and cook until translucent, then add the garlic, and all the seasonings, cook for 30 seconds.

*Next add the turkey and zucchini and cook until browned through. About 10 minutes.

*Add the apple cider vinegar and mix.

*Stir in the rice.

*Place peppers in a large baking dish and stuff with about a 1/2 cup of the rice and turkey mixture. Pour a cup of water into the bottom of the pan to steam the peppers.

*Cover with aluminum foil and bake for 35 minutes. Then remove the foil, add a sprinkle of cheese into each pepper cup and cook for 10 minutes until cheese is browned.

*Optional: set to broil for 5 minutes to char the peppers.


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