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Salads and sandwiches are great and all, but sometimes you just want a warm meal to comfort your soul after a long day. #amiright
Plus, this is one of those meals that just keeps getting better and better throughout the week.
Tex Mex is one of the many reasons why I love living in Texas. Though, it is usually not the healthiest of food genres, typically loaded with a bunch of cheese and tortillas (which also is the best part), but if you’re trying to have a healthier Tex Mex style meal, then this recipe should hit the spot. Low in carbs, full on flavor and easy on you because it’s made all in one pan + one baking dish.
One of the other main reasons why I love this recipe so much is because it makes a ton and i’m able to easily wrap up individual peppers in foil and freeze them for future meals. A real win-win if you are running behind on meal prepping one week or, oh I don’t know… maybe just had a baby (that’s me right now. Check out my Postpartum Meal Prepping Guide that features this recipe).
The other nice thing about this recipe is that it is a prep ahead of time kind of meal. So if you’re on a time crunch, you can easily make the turkey stuffing part a day ahead of time. Then it will be ready to stuff in the peppers to bake for a fresh-from-the-oven meal whenever you’re ready within the next day or two. (Probably wouldn’t wait longer than that to go ahead and either bake these or freeze them).
So, are you ready to make these stuffed peppers now or what??
If you plan to bake the peppers right after you get them all ready and stuffed, then you’ll want to pre-heat your oven at 375 degrees.
In a large saute pan with a lid, add in 1 - 2 tablespoons of oil. Then toss in the chipped onion. Cook on medium heat until onion is fragrant and starts to turn translucent. 5 - 8 minutes.
Pre-heat the oven on 400 degrees.
Once the onions are cooked, add in the minced garlic, ground turkey and seasonings. Cook on medium heat until the ground turkey is completely cooked. Then squeeze the juice from one lime into the pan, add in the fire roasted corn and cook until corn is thawed and no longer frozen. 5 - 8 minutes.
Next, add in the drained diced tomatoes and green chiles. Stir and cover to allow to cook for 5 minutes.
Now, add in the drained black beans, cilantro. Cook for about 5 minutes again and then add in the shredded cheese if you're adding this ingredient. Stir everything up and then you're ready to scoop it into the peppers.
To prep your bell peppers, go ahead and wash them really well, cut off the top, clean out the seeds and then cut them straight down the middle. Carefully place them skin side down in a glass backing dish. It's easiest to go ahead and add in 1/4 cup of water to the bottom of the dish before you stuff them.
Once all the peppers are placed in your dish, using a 1/2 cup measuring cup, scoop out the filling and fill each pepper until all the filling is gone. Cover with foil and bake for 35 minutes.
xoxo Ashley
Ingredients
Directions
In a large saute pan with a lid, add in 1 - 2 tablespoons of oil. Then toss in the chipped onion. Cook on medium heat until onion is fragrant and starts to turn translucent. 5 - 8 minutes.
Pre-heat the oven on 400 degrees.
Once the onions are cooked, add in the minced garlic, ground turkey and seasonings. Cook on medium heat until the ground turkey is completely cooked. Then squeeze the juice from one lime into the pan, add in the fire roasted corn and cook until corn is thawed and no longer frozen. 5 - 8 minutes.
Next, add in the drained diced tomatoes and green chiles. Stir and cover to allow to cook for 5 minutes.
Now, add in the drained black beans, cilantro. Cook for about 5 minutes again and then add in the shredded cheese if you're adding this ingredient. Stir everything up and then you're ready to scoop it into the peppers.
To prep your bell peppers, go ahead and wash them really well, cut off the top, clean out the seeds and then cut them straight down the middle. Carefully place them skin side down in a glass backing dish. It's easiest to go ahead and add in 1/4 cup of water to the bottom of the dish before you stuff them.
Once all the peppers are placed in your dish, using a 1/2 cup measuring cup, scoop out the filling and fill each pepper until all the filling is gone. Cover with foil and bake for 35 minutes.
Looks delicious!
Thank you! I’ve had several make the recipe so far and they have enjoyed how they turned out! Let me know if you end up making them 🙂