Tex-Mex Stuffed Bell Peppers
Get ready for a delicious and easy weeknight meal with these Tex-Mex Stuffed Bell Peppers. This gluten free dinner recipe is packed with flavor and makes for a satisfying dish everyone will love.
Key Ingredients & Substitutions
- Bell Peppers: Any color works; red, yellow, or orange are sweeter.
- Ground Turkey: Lean ground beef or plant-based crumble are great alternatives.
- Rice: Brown rice or quinoa can be used instead of white rice.
- Corn & Black Beans: Use fresh, frozen, or canned. Make sure canned items are drained and rinsed.
- Cheese: Cheddar, Monterey Jack, or a Tex-Mex blend. Omit for dairy-free.
Ingredients
Main Ingredients:
- 4 large bell peppers (any color)
- 1 tablespoon olive oil
- 1 pound ground turkey (93% lean or higher)
- 1 cup cooked white rice
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup frozen corn
- 1 (10-ounce) can diced tomatoes with green chilies, undrained
- 1 cup shredded cheddar cheese, divided
Spices:
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and black pepper to taste
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Servings: 4
- Calories per serving: Approximately 450 calories
- Tools Needed: Large skillet, baking dish (9×13 inch)
Step-by-Step Instructions
1. Prepare the Bell Peppers
Preheat your oven to 375°F (190°C). Carefully slice each bell pepper in half lengthwise and remove the seeds and membranes. Arrange the pepper halves cut-side up in a 9×13 inch baking dish.
2. Cook the Filling
Heat olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it apart with a spoon, until browned. Drain any excess fat from the skillet.
3. Combine Ingredients for the Filling
Stir in the cooked rice, black beans, corn, diced tomatoes with green chilies, chili powder, cumin, garlic powder, and onion powder into the skillet with the turkey. Season with salt and pepper. Cook for 5-7 minutes, allowing the flavors to meld, then remove from heat.
4. Stuff the Peppers
Evenly spoon the turkey and rice mixture into each bell pepper half. Press the filling down gently so each pepper is generously filled.
5. Bake the Stuffed Peppers
Pour about 1/2 cup of water into the bottom of the baking dish to create steam, which helps soften the peppers. Cover the dish tightly with aluminum foil and bake for 25 minutes. This is a crucial step for tender peppers in your gluten free dinner recipes.
6. Add Cheese and Finish Baking
Remove the foil from the baking dish. Sprinkle the remaining 1/2 cup of shredded cheese over the top of each stuffed pepper. Return the dish to the oven, uncovered, and bake for another 10 minutes, or until the cheese is melted and bubbly.
Variation Ideas
- Add a pinch of cayenne pepper for extra heat.
- Top with fresh cilantro, avocado, or a dollop of Greek yogurt after baking.
- Include finely diced zucchini or mushrooms in the filling for more vegetables.
- Serve with a side of gluten-free tortilla chips for scooping.
Storage Instructions
Store leftover Tex-Mex Stuffed Bell Peppers in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave until warmed through or place in an oven preheated to 350°F (175°C) for about 15-20 minutes, until hot.
Frequently Asked Questions (FAQ)
Can I prepare these ahead of time?
Yes, you can assemble the stuffed peppers a day in advance and store them covered in the refrigerator before baking.
Do I have to precook the rice?
Yes, for best results, use cooked rice. Uncooked rice will not soften properly within the baking time.
What if I don’t have bell peppers?
You can turn this into a “deconstructed” stuffed pepper bowl by combining all ingredients and serving over a bed of rice.
Are these suitable for meal prep?
Absolutely! This is a fantastic gluten free dinner recipe for meal prepping throughout the week.
Can I freeze these?
Yes, you can freeze baked and cooled stuffed peppers in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
How do I make this vegetarian?
Replace the ground turkey with an equal amount of plant-based crumble or extra beans and corn.
