Super delicious Southwest Stuffed Peppers recipe.
Easy homemade stuffed bell peppers with ground turkey, cheese and a Southwest twist.
Healthy southwest stuffed peppers with rice to please any crowd.
These stuffed peppers are great for dinner, lunch or appetizers for parties.
Simple recipe for spicy Southwest stuffed peppers.
If you are looking for an oven baked stuffed peppers recipe with meat – this is the one for you.
Make the best ground turkey stuffed Southwest peppers today.
Preheat the oven to 375.
Halve each pepper lengthwise and scoop out seeds and membrane.
Place cut side up in a baking dish.
Meanwhile, heat oil in a skillet over medium high heat.
Add onion and turkey and cook until turkey is browned and cooked through.
Drain and return to the pan. Stir in the taco seasoning and cook for 1 minute.
Remove from the heat and stir in the corn, rice, chilies, cilantro, and half of the cheese.
Fill each pepper half with the rice mixture and top each with the remaining cheese.
Pour 1/2 inch of water into the bottom of the pan (to steam the peppers), cover with aluminum foil and bake for 40-45 minutes or until the peppers are tender.
Top each pepper with a dollop of sour cream ( and maybe some avocado if you have one around) and serve!
Ingredients
- 4 red bell peppers
- 1 t . olive oil
- 1 lb . ground turkey
- 1 small onion diced
- 2 T taco seasoning
- 1 cup cooked brown rice
- 1 cup corn
- 3 in chipotle adobo chiles minced
- 1/2 cup chopped fresh cilantro
- 1/2 cup shredded Mexican style cheese
- Sour cream for topping
Instructions
- Preheat the oven to 375.
- Halve each pepper lengthwise and scoop out seeds and membrane. Place cut side up in a baking dish.
- Meanwhile, heat oil in a skillet over medium high heat. Add onion and turkey and cook until turkey is browned and cooked through. Drain and return to the pan. Stir in the taco seasoning and cook for 1 minute. Remove from the heat and stir in the corn, rice, chilies,cilantro, and half of the cheese.
- Fill each pepper half with the rice mixture and top each with the remaining cheese. Pour 1/2 inch of water into the bottom of the pan (to steam the peppers), cover with aluminum foil and bake for 40-45 minutes or until the peppers are tender. Top each pepper with a dollop of sour cream ( and maybe some avocado if you have one around) and serve! Makes 4-6 servings.
- Tip: If you don't do spicy, replace the chipotle with mild green chilies. Yum!!
So sorry to hear about this! I am glad that your family is safe. Best wishes to all of you!
Thank you so much!
Wow, that would have been so scary, I can’t imagine. You got so so lucky, I’m so sorry for your neighbors. Many hugs.
Thank you!
I just can’t even imagine! So glad everyone is safe. Comfort food helps.
Yes it does. Thank you. 🙂
Do you d-seed the chipotle peppers or just take the out and chop the whole thing? I love these peppers and the adobo sauce. I just found out recently that chipotle peppers are jalapenos that are smoked!
I make my own chili power by taking the seeds and stems off dried ancho chiles and placing them in the toaster oven for a few minutes, just long enough so they will grind into a powder, let them cool and place them in a coffee grinder (I suppose you could use a food processor) and grind into a powder. I think it’s the best chili powder I’ve ever eaten and you know exactly what is in you chili powder! I just wanted to share this with you.
I don’t seed the chipotles but you can if you want. Love your idea for chili powder!
I don’t think I’ll seed the chipotles. That will just make them spicier!!! They say the heat is in the seeds and membrane. About the chili powder…I wish I could take all the credit for it but I can’t…I got the idea from Bobby Flay. I happened to be watching one of his shows and he was showing how to make it. He described it as spicy rasins!