Recipe | Tex Mex Turkey Stuffed Peppers | cookithealthier.com

RECIPE | Tex Mex Turkey Stuffed Peppers

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.

Recipe | Tex Mex Turkey Stuffed Peppers

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).

Tex-Mex Turkey Stuffed Peppers Recipe | Cook It Healthier

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).

Recipe | Tex Mex Turkey Stuffed Peppers | cookithealthier.com

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.

  1. In a medium-sized saucepan (because you’ll need the depth with all the ingredients) add in the 2 tbls. olive oil and chopped onion. Cook your onion for about 5-6 minutes until they are clear and your house smells yummy. TIP: I like to cook my onions a bit longer to get the edges a little crisped and caramelized. Personal preference but not necessary.
  2. Next you’ll add in your ground turkey, lime juice, cilantro and garlic salt to the pan. Immediately begin stirring to cook the turkey and chunk it up well.
  3. Once your turkey is pretty much all cooked, add in green chillis, tomatoes and Trader Joes Roasted Corn.
  4. While that is cooking, start boiling your water to cook your Basmati brown rice. I would suggest following the instructions on the rice bag to prepare properly. My little tip with rice is to add in olive oil and lime juice to give it a little added flavor.
  5. Next you can turn down the heat on your turkey mixture to allow it to cook together over low heat while you prep the peppers. Be sure to stir occasionally.
  6. Clean out your peppers and cut in half. I know, I know, there are so many pretty Pinterest recipes that leave the peppers whole. But this cook never could get the peppers to cook properly that way, so this is how I like to prep them to be stuffed. Plus, it cuts the portion size down 🙂
  7. Once your turkey mixture has cooked on low heat for at least 5 minutes and the corn is heated, you can add in your cooked rice.  Then set aside until you’re ready to start stuffing those peppers!

 

Yields1 Serving

I N G R E D I E N T S //
 1.50 cups chopped white onion
 2 tbsp minced garlic
 ½ tbsp garlic salt
 ½ tbsp cumin
 1 tbsp Trader Joe's Chile Lime Seasoning
 1 lime, juiced
 1 bag Trader Joe's Fire Roasted Corn (or any other type of corn works too)
 20 oz petite diced tomatoes with green chiles, drained
 8 oz green chiles
 1 cup fresh cilantro, chopped
 15 oz black beans, drained
 2 cups shredded Mexican cheese (optional)
 6 large bell peppers

D I R E C T I O N S //
1

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.

2

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.

3

Next, add in the drained diced tomatoes and green chiles. Stir and cover to allow to cook for 5 minutes.

4

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.

5

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.

6

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

I N G R E D I E N T S //
 1.50 cups chopped white onion
 2 tbsp minced garlic
 ½ tbsp garlic salt
 ½ tbsp cumin
 1 tbsp Trader Joe's Chile Lime Seasoning
 1 lime, juiced
 1 bag Trader Joe's Fire Roasted Corn (or any other type of corn works too)
 20 oz petite diced tomatoes with green chiles, drained
 8 oz green chiles
 1 cup fresh cilantro, chopped
 15 oz black beans, drained
 2 cups shredded Mexican cheese (optional)
 6 large bell peppers

Directions

D I R E C T I O N S //
1

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.

2

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.

3

Next, add in the drained diced tomatoes and green chiles. Stir and cover to allow to cook for 5 minutes.

4

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.

5

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.

6

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.

RECIPE | Tex Mex Turkey Stuffed Peppers

 

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5 Comments

    1. 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 🙂

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