These Tex-Mex turkey stuffed peppers are one of those meals that check a lot of boxes: big flavor, high protein, great for meal prep, and easy to cook on either a grill or in the oven.
This version was cooked on the grill so the peppers pick up a little smoke, but the recipe works just as well indoors if the weather doesn’t cooperate.
The filling is built from lean ground turkey, black beans, corn, onion, salsa, and lime-cilantro rice, then packed into bell peppers and finished with your favorite toppings.
They’re hearty enough for dinner and perfect for lunches the rest of the week.
Servings
6 stuffed peppers
Ingredients
Peppers
- 6 large bell peppers
- Olive oil
- Kosher salt
Turkey Filling
- 1½ lbs lean ground turkey
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup cooked lime cilantro rice
- 1 cup black beans (rinsed)
- 1 cup corn
- ½ cup salsa
- Chopped pepper tops (from the peppers)
Seasoning
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp oregano
- 1½ tsp kosher salt
- ½ tsp black pepper
- 1 tsp Worcestershire sauce or soy sauce
Toppings (Optional)
- Cotija cheese
- Mexican hot sauce (Valentina, Cholula, or Tapatio)
- Salsa
- Guacamole
- Fresh cilantro
- Lime wedges
Lime Cilantro Rice
- 1 cup white rice
- Chopped fresh cilantro
- Zest of 2 limes
- Juice of 2 limes
- 1 tbsp olive oil
- Kosher salt to taste
Cook rice according to package directions after rinsing well. Once cooked, stir in cilantro, lime zest, lime juice, olive oil, and salt.
Instructions
Prepare the Peppers
- Preheat grill or oven to 350°F.
- Slice the tops off the peppers and remove seeds.
- Chop the pepper tops and reserve for the filling.
- Lightly coat peppers with olive oil and sprinkle with salt.
Make the Filling
- Heat olive oil in a large skillet over medium heat.
- Add diced onion and cook about 3 minutes until softened.
- Add garlic and cook 30 seconds.
- Add ground turkey and cook until mostly browned.
- Stir in chopped pepper tops, beans, corn, salsa, and seasoning.
- Mix in cooked lime cilantro rice.
- Simmer the mixture about 5 minutes to combine flavors.
Stuff the Peppers
- Spoon the turkey mixture into each pepper.
- Place peppers upright in a grill pan or baking dish.
Grill Method
- Place peppers on a grill set to 350°F.
- Cook for 30–35 minutes.
- Peppers should be tender and the filling should reach 165°F.
Oven Method
- Place stuffed peppers in a baking dish.
- Bake at 350°F for 30–40 minutes.
- Peppers should be soft and the filling fully heated through.
Finish and Serve
Top with cotija cheese, salsa, guacamole, cilantro, and hot sauce.
A squeeze of fresh lime brings everything together.
Flavor Profile
These stuffed peppers taste like a Tex-Mex taco bowl wrapped inside a roasted pepper. The turkey keeps things lean, the beans and corn add texture, and the lime cilantro rice brightens everything up.
If cooked on the grill, the peppers also pick up a subtle smoky flavor that works really well with the spices.
Meal Prep Tip
This recipe is great for meal prep. The peppers hold up well in the fridge for 3–4 days and reheat easily in the microwave or oven.
Estimated Macros (Per Pepper)
Based on 6 peppers.
- Calories: ~470
- Protein: ~38 g
- Carbohydrates: ~34 g
- Fat: ~17 g
- Fiber: ~8–10 g
Optional Wrap Version
Chop a stuffed pepper and wrap it in a Mission Carb Balance tortilla with guacamole, salsa, and hot sauce for a high-fiber Tex-Mex wrap.