Description
These Stuffed Bell Peppers with Melted Cheese are a flavorful and hearty meal, featuring bell peppers filled with a savory blend of ground chicken or turkey, rice, black beans, corn, and seasonings, topped with enchilada sauce and melted Mexican blend cheese. Perfectly baked to achieve tender peppers and gooey cheese, this dish offers a satisfying combination of textures and bold southwestern flavors.
Ingredients
Scale
Bell Peppers
- 4 large bell peppers (any color), halved and deseeded
- 1 tablespoon olive oil
- Salt, to taste (for seasoning peppers)
Filling
- 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
- 1 cup cooked rice
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1 cup enchilada sauce (store-bought or homemade), divided
- 1 1/2 cups shredded Mexican blend cheese
Garnish
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish and set it aside to prepare for baking the peppers.
- Prepare the Bell Peppers: Place the halved 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 soften the peppers slightly, then remove from the oven.
- Cook the Meat: In a large skillet over medium heat, add the ground chicken or turkey. Cook, breaking it up with a spatula, for about 6-8 minutes until browned and cooked through. 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 2-3 minutes until the onion softens and becomes translucent. Season with ground cumin, chili powder, paprika, and salt, stirring well to combine all the spices.
- Combine the Filling: Stir in the cooked rice, black beans, corn kernels, and 3/4 cup of the enchilada sauce. Mix thoroughly until all ingredients are evenly combined and heated through on the stovetop.
- Stuff the Peppers: Evenly spoon the enchilada filling into each softened bell pepper half. Drizzle the remaining 1/4 cup enchilada sauce over the stuffed peppers and then top each with shredded Mexican blend cheese.
- Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Then remove the foil and continue baking for an additional 5-10 minutes, or until the cheese is fully melted, bubbly, and slightly golden.
- Garnish and Serve: Once baked, garnish the stuffed peppers with freshly chopped cilantro. Serve warm with lime wedges on the side for squeezing over the peppers to add a fresh, zesty flavor.
Notes
- Use any color bell peppers according to your preference for a vibrant dish.
- For a vegetarian version, substitute meat with extra beans or a plant-based protein.
- Cooking rice in advance helps speed up preparation but freshly cooked rice works well too.
- Adjust spices to taste for milder or spicier flavors.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To make this dish gluten-free, confirm the enchilada sauce is gluten-free or prepare a homemade version.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
