Mexican Stuffed Bell Peppers Recipe
when it’s 26 degrees (but really wtf) and dark at 5pm all I want for dinner is something hot, quick and easy with a short ingredient list. Like is that so much to ask for??? It shouldn’t be.
These filling, low carb stuffed peppers are ready in right around 30 minutes and will take you from zero (degrees on the inside) to hero of the night.
Mexican Stuffed Bell Peppers
Crisp bell peppers are stuffed with ground turkey, cauliflower rice, beans and spices to make a filling, low carb meal the whole family will love!
Ingredients
- 8 bell peppers
- 1 lb. ground turkey
- ½ cup shredded Mexican blend cheese
- 1 yellow onion diced
- 1 jalapeños seeded (or not for more heat)
- 1 16-oz. bag riced cauliflower fresh or frozen
- 1 15-oz. can pinto beans drained and rinsed
- 1 packet low-sodium taco seasoning
- 2 tbs. tomato paste
- olive oil
- salt and pepper
for serving
- avocado slices
Instructions
- Start by heating oven to 400 degrees.
- Prep bell peppers by slicing off tops and scooping out seeds to create bowls, then place peppers standing up in an 8×8” pan lined in tin foil (9×13” if you’re baking 8 peppers). Then brown turkey meat in skillet heated on medium with about 1 tbs. olive oil. When no longer pink, add taco seasoning and 1/2 cup water. Let cook for 2 mins then place into mixing bowl.
- In same skillet, heat 1 tsp. Olive oil and diced yellow onion – let cook another 3 mins or until softened before adding cauliflower rice. Season with salt and pepper and let cook for 2-3 mins before adding 2 tbs. tomato paste. Add half of rice to mixing bowl.
- Combine meat and rice with 2 minced jalapeños, pinto beans and 1/4 cup cheese. Stuff peppers and top with more cheese – place 1/2 cup water In the bottom of the pan before baking for 20 mins!
- Add sliced avocado on top before serving.
Tried this recipe?Share with others how it was!
Why You’ll Love These Mexican Stuffed Bell Peppers
- All the bold Mexican flavors — seasoned beef, rice, beans, cheese — in an edible bowl
- A complete, satisfying meal in one dish that the whole family will love
- Easy to customize with whatever you have on hand
- Great for meal prep — make a batch and reheat all week
Ingredients You’ll Need
- Bell peppers — use large, evenly-sized peppers in any color; red and orange are sweetest
- Ground beef or turkey — seasoned with taco-style spices for maximum flavor
- Rice — cooked rice adds heartiness; use cauliflower rice for a lower-carb option
- Black beans — adds fiber and protein
- Salsa — use your favorite jarred or fresh salsa as the sauce base
- Shredded cheese — Mexican blend or cheddar; piled on top and melted until bubbly
Tips for the Best Stuffed Peppers
- Par-cook the peppers first — a quick 5-minute roast before stuffing ensures they’re fully tender
- Don’t skip the salsa in the filling — it keeps the filling moist and adds great flavor without extra work
- Pack the filling tightly — the more filling, the better every bite
- Cover with foil for the first half of baking — then uncover to melt and brown the cheese on top
Substitutions & Variations
- Ground chicken or turkey — a lighter swap for the beef
- Cauliflower rice — keeps these lower in carbs without losing any satisfaction
- Corn — add a handful of roasted or frozen corn for extra sweetness
- Vegan version — use all black beans and lentils, skip the meat and cheese
Frequently Asked Questions
Can I make stuffed bell peppers ahead of time?
Yes! Assemble the stuffed peppers completely and refrigerate unbaked for up to 24 hours. When ready to eat, bake directly from the fridge — just add 5-10 minutes to the cook time.
How do I store and reheat leftovers?
Store leftover stuffed peppers in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 2-3 minutes or in the oven at 350°F for 15 minutes until warmed through.
