Southwestern Stuffed Peppers

5 from 2 votes

These tasty Southwestern Stuffed Peppers are sure to have a regular spot in your dinner rotation. The simple weeknight meal uses salsa, sweet corn, and a tasty spice blend to bring a taste of southwestern flavors to a classic dish.

Prep Time50

Cook Time20

Resting Time5

Total Time1 15

Course: Main Course

Cuisine: American

Diet: Gluten Free

Keyword: ground turkey

Servings:

Calories: 496kcal

Equipment

1 baking tray
1 non-stick skillet

Ingredients

1 tbsp. olive oil
1 garlic clove minced
1 red onion chopped
1 tsp. cumin powder
1 tsp. garlic powder
1 tsp. smoked paprika
1/2 lb. ground turkey
salt and pepper
1 cup long white rice cooked
1/2 cup sweet corn
1 cup red salsa or crushed tomatoes
4 red bell peppers
1 cup mozzarella cheese shredded
1/2 cup sour cream
fresh cilantro

Instructions

Preheat the oven to 350ºF (180ºC).
While the oven is heating, slice the red peppers in half, vertically, and arrange on a parchment lined baking sheet cut side up. Place the baking sheet in the oven and roast the peppers for 20 minutes.
While the peppers are roasting, heat a non-stick skillet to medium and add the olive oil. Once it’s hot, add the onion and cook for about 5 minutes. Add the garlic and cook for another minute, taking care not to let the garlic brown.
Add the ground turkey and cook until it browns, stirring and breaking it up as it cooks. Season with salt and pepper.
Add the cumin, garlic, paprika, white rice, sweet corn, and salsa; mix well. Allow to cook for a couple of minutes until it comes together and then remove from heat.
Remove the peppers from the oven and spoon the ground turkey mixture into the peppers, dividing it evenly. Top with mozzarella cheese and bake for 15-20 minutes until the mozzarella becomes golden brown and bubbly. Remove from oven and allow to rest for about 5 minutes before serving.
Serve with fresh cilantro and sour cream.

Notes

Although we didn't add it when shooting this recipe, we've found that adding 1/2 cup of black beans adds a great southwestern flavor and increases the fiber and protein.
Brown rice can be substituted for white rice, but in our testing, the brown rice didn't absorb the flavors as well.
In the photos, you can see I allowed the garlic to get a little too brown, which can make it bitter. When you make this, don't let the garlic get brown and crispy!

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