Description
These Stuffed Bell Peppers with Melted Cheese are a delicious and colorful meal featuring bell peppers filled with a savory mixture of ground chicken or turkey, rice, black beans, corn, and enchilada sauce, topped with melted Mexican blend cheese. Perfectly seasoned with cumin, chili powder, and paprika, this dish offers a delightful balance of flavors and textures, made in the oven for an easy and satisfying dinner.
Ingredients
Scale
Peppers and Topping
- 4 large bell peppers (any color), halved and deseeded
- 1 1/2 cups shredded Mexican blend cheese
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Filling
- 1 tablespoon olive oil
- 1 pound ground chicken or turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt, plus more for seasoning peppers
- 1 cup cooked rice
- 1 cup enchilada sauce (store-bought or homemade), divided
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels (fresh, frozen, or canned)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish and set it aside to prepare for roasting the peppers later.
- Prepare the Bell Peppers: Place the halved and deseeded bell peppers cut side up in the greased baking dish. Drizzle them with olive oil and lightly season with salt. Bake for 10 minutes to slightly soften the peppers, then remove from the oven.
- Cook the Meat: Heat a large skillet over medium heat. Add the ground chicken or turkey and cook, stirring occasionally, until browned and cooked through, about 6 to 8 minutes. Drain any excess fat from the skillet.
- Sauté Onion and Garlic: Add the diced onion and minced garlic to the skillet with the cooked meat. Sauté for 2 to 3 minutes until the onion is softened and fragrant. Then season the mixture with ground cumin, chili powder, paprika, and salt, mixing thoroughly to coat evenly.
- Combine the Filling: Stir in the cooked rice, black beans, corn, and 3/4 cup of the enchilada sauce into the meat and vegetable mixture. Mix well and heat through until all ingredients are combined and warm.
- Stuff the Peppers: Evenly spoon the enchilada filling into the roasted bell pepper halves. Drizzle the remaining 1/4 cup of enchilada sauce over the stuffed peppers, then top with the shredded Mexican blend cheese.
- Bake: Cover the baking dish with foil and bake the stuffed peppers for 20 minutes. Then remove the foil and bake for an additional 5 to 10 minutes, or until the cheese on top is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove the stuffed peppers from the oven and let them cool slightly. Garnish with freshly chopped cilantro and serve warm with lime wedges on the side for an extra burst of flavor.
Notes
- You can substitute ground chicken or turkey with lean ground beef or plant-based ground meat for variation.
- For a spicier kick, add diced jalapeños to the filling or use a spicy enchilada sauce.
- Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- If using frozen corn, thaw and drain excess water before adding to prevent sogginess.
- To make this recipe gluten-free, ensure the enchilada sauce you use is certified gluten-free.
