Mexican Stuffed Peppers

These Mexican Stuffed Peppers are sponsored by Dorot Gardens, but the content and opinions expressed here are my own.

Mexican Stuffed Peppers combine cilantro lime rice, black beans, corn, ground turkey all stuffed inside a pepper and topped with delicious cheese!  Feel free to leave the turkey out and make them meat free!

If you love Mexican flavors, try these Braised Beef Nacho Burritos

When I was growing up, my mother used to make stuffed peppers.  Being the picky child I was, I was not a fan of peppers.  Therefore, she’d make us eat the filling.  It seemed as though she must have made them at least once a week, which probably means it was once a month, but what do I know when I’m an 8-year-old.

Fast forward many years later when I began to cook for my family. I grew wiser in my older years and realized peppers are delicious, so one of the first dishes I made, was stuffed peppers.  Now if you ask my kids, they’ll say I serve them at least once a week, but really, I serve them about once a month because we all love them so much.  Well not my son, he just eats the filling! ?  He’ll learn.

During the summer months, I have a thriving garden packed full of tomatoes, bell peppers and lots of herbs but being we live in the Midwest, we don’t get the “goods” until August.

In the meantime, when I’m needing fresh herbs and fast, I turn to Dorot Gardens. At peak freshness, Dorot Gardens pull their products from the fields, process and flash freeze into their convenient trays within 90 minutes of harvest.

You simply pop them out of their containers and they’re ready for using.  There’s no washing, chopping, peeling and no mess at all!  There are 4 varieties: garlic, cilantro, basil and ginger so they’re super useful for a variety of dishes!

These Mexican stuffed peppers have cilantro lime rice, which I prepared in no time at all thanks to at Dorot Gardens.

I also used the garlic to mix with the ground turkey.

BONUS! Mexican stuffed peppers are a perfect freezer friendly meal.  Just make the entire recipe, wrap each pepper into aluminum foil and place into a freezer bag.  Place the cheese topping into a small separate bag and freeze all together.  When it’s time for cooking, place into the refrigerator to thaw overnight, place into a baking dish and you’re 30 minutes away from dinner!

The combination of flavors in these peppers is delicious.  The filling is hearty, packed with flavor and a family favorite.

Make these Mexican Stuffed Peppers ahead for an easy, quick weeknight meal!

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Mexican Stuffed Peppers

Prep 15 mins

Cook 30 mins

Total 45 mins

Yield 4 servings

Mexican Stuffed Peppers combine cilantro lime rice, black beans, corn, ground turkey all stuffed inside a pepper and topped with delicious cheese!  Feel free to leave the turkey out and make them meat free!

Ingredients

Cilantro Lime Rice

• 1 cup brown rice
• 2 cups water
• 1/4 teaspoon kosher salt
• 6 cubes Dorot Gardens Cilantro
• 1/2 lime, juice of

Mexican Stuffed Peppers

• 4 Bell Peppers, top cut off and hollowed out
• 6 cubes Dorot Gardens Garlic
• 1/2 cup onion, chopped
• 1 packet taco seasoning
• 1 lb (16 ounces) ground turkey
• 1 cup black beans, drained and rinsed
• 1 cup corn
• 1 cup tomato sauce
• 1 cup cilantro lime rice (recipe above)
• 1/4 cup cheese

Instructions

Cilantro Lime Ricea

1. Preheat oven to 375 degrees F.
2. In a medium sauce pot, bring rice, water and salt to a boil.  Cover, reduce heat to low and cook 15-20 or until tender.  Turn off heat, add cilantro, lime and stir.

Mexican Stuffed Peppers

1. Place peppers into a baking dish and set aside.
2. In a medium pan, saute onion and garlic for 5 minutes.  Add ground turkey and cook until browned.  Pour in taco seasoning and required water amount from package.  Stir to combine.
3. Into a large bowl combine 1 cup turkey mixture, black beans, corn, tomato sauce and cilantro lime rice.
4. Fill each pepper with the Mexican filling.*  
5. Place into the oven and cook for 25 minutes.  Remove from oven and top evenly with cheese. Return to oven and cook for 5 minutes or until the cheese is melted.

*If freezing, prepare peppers up until step 4. Wrap each pepper into aluminum foil and place into a freezer bag.  Place the cheese into a smaller bag and place into the bag with the peppers.  Freeze for up to 3 months.    To prepare, place into baking dish, cook for 25 minutes, remove from oven and top with cheese.  Cook an additional 5 minutes until cheese is melted.

Courses Dinner

Cuisine Mexican

Nutrition Facts

Serving Size 4 servings

Amount Per Serving
Calories 335
% Daily Value
Total Fat 9 g		14%
	Saturated Fat 3 g	15%
Cholesterol 48 mg		16%
Sodium 588 mg		25%
Total Carbohydrates 46 g		15%
	Dietary Fiber 11 g	44%
	Sugars 11 g
Protein 21 g		42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

I highly recommend heading out to your local Kroger and picking up a few of these handy packages of Dorot Gardens. You can thank me later when dinner comes together in a snap!

Add these Mexican stuffed peppers to your recipe rotation.  They’re too delicious and simple not to!

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