Description
A bold, satisfying meal prep favorite: tender roasted bell peppers filled with seasoned turkey, rice, beans, corn, tomatoes with green chiles, and melty cheese—finished with lime and your favorite fresh toppings.
Ingredients
6 large bell peppers (about 2 1/2–3 lb / 1.1–1.4 kg), any color
1 tbsp (15 ml) olive oil
1 medium onion, diced (about 1 cup / 150 g)
3 cloves garlic, minced
1 lb (454 g) lean ground turkey
2 tsp chili powder
1 1/2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
3/4 tsp salt
1/2 tsp black pepper
1 can (10 oz / 283 g) diced tomatoes with green chiles
1 can (15 oz / 425 g) black beans, drained and rinsed
1 cup (150 g) corn (frozen and thawed or canned and drained)
1 cup cooked long-grain white rice (about 185 g) or cooked brown rice
1 1/2 cups (150 g) shredded Mexican blend or cheddar cheese, divided
1 lime, juiced (about 2 tbsp / 30 ml)
1/2 cup (120 ml) water (for the baking dish)
Optional toppings: chopped cilantro (1/4 cup / 10 g), sliced green onions (2), salsa (1/2 cup / 120 g), plain Greek yogurt or sour cream (1/2 cup / 120 g), diced avocado (1)
Instructions
1) Preheat oven to 400°F (200°C). Slice bell peppers in half lengthwise and remove seeds and membranes. Place cut-side up in a 9×13-inch baking dish.
2) Heat olive oil in a large skillet over medium heat. Add diced onion and cook 4–5 minutes until softened. Add garlic and cook 30 seconds.
3) Add ground turkey and cook 6–8 minutes, breaking it up, until no longer pink.
4) Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook 30–60 seconds until fragrant.
5) Add diced tomatoes with green chiles, black beans, and corn. Simmer 2–3 minutes to slightly thicken.
6) Turn off heat. Stir in cooked rice, 1/2 cup (50 g) cheese, and lime juice.
7) Fill each pepper half with the mixture. Top with remaining 1 cup (100 g) cheese. Pour 1/2 cup (120 ml) water into the bottom of the baking dish.
8) Cover tightly with foil and bake 25 minutes. Uncover and bake 10–12 minutes more until peppers are tender and cheese is melted and lightly golden.
9) Rest 5 minutes. Add toppings as desired and serve.
Notes
For meal prep, cool peppers before storing and keep toppings separate.
To reduce moisture, simmer filling a few extra minutes before stuffing.
Swap rice for cauliflower rice (about 1 1/2 cups / 180 g) and cook down to avoid a watery filling.
- Prep Time: 20 minutes
- Cook Time: 40 minutes