Mexican Stuffed Peppers
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Bell peppers stuffed with a spiced ground turkey, rice, corn, and bean filling, then baked until soft and topped with melted cheese. It's a satisfying, one-dish dinner that's both healthy and deeply flavored.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil
- 1 pound lean ground turkey ((or chicken or beef))
- 2 teaspoons chili powder
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon ancho chili powder
- ¼ teaspoon ground coriander
- ¼ teaspoon freshly ground black pepper
- 1 (15-ounce) can fire-roasted diced tomatoes
- 1 cup yellow corn, (frozen and thawed, or canned, rinsed, and drained)
- 1 cup canned black beans, (rinsed and drained)
- 1 ½ cups cooked white rice
- 4 large bell peppers ((any color))
- 1 cup shredded Mexican blend cheese
- Sour cream
- Chopped cilantro
- Diced avocado
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 1037mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1206mg
- Calcium
- 339mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1037MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.