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Southwest Stuffed Peppers and A Return to Normal


  • 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


  • 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!!