Mexican Stuffed Peppers

🥄 Ingredients

• 1 tablespoon olive oil
• 1 pound lean ground turkey ((or chicken or beef))
• 2 teaspoons chili powder
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon ground cumin
• ½ teaspoon ancho chili powder
• ¼ teaspoon ground coriander
• ¼ teaspoon freshly ground black pepper
• 1 (15-ounce) can fire-roasted diced tomatoes
• 1 cup yellow corn, (frozen and thawed, or canned, rinsed, and drained)
• 1 cup canned black beans, (rinsed and drained)
• 1 ½ cups cooked white rice
• 4 large bell peppers ((any color))
• 1 cup shredded Mexican blend cheese
• Sour cream
• Chopped cilantro
• Diced avocado

👨‍🍳 Instructions

1. 1

   Preheat the oven to 375℉. While the oven preheats, prepare the stuffed pepper filling.

2. 2

   Heat the olive oil in a large sauté pan over medium-high heat. Add the ground meat along with the chili powder, salt, garlic powder, onion powder, cumin, ancho chili powder, coriander, and black pepper. Cook for 8-10 minutes until browned, breaking apart with a wooden spoon.

3. 3

   Stir in the fire-roasted tomatoes, corn, black beans, and white rice. Set aside.

4. 4

   Prepare the bell peppers by slicing them in half lengthwise and scooping out the seeds and veins. This should make 8 bell pepper shells. Arrange them in a large 9x13-inch baking dish cut side up.

5. 5

   Scoop 4 tablespoons of the filling into each pepper, then top each with shredded cheese.

6. 6

   Cover the baking dish with aluminum foil and bake for 35-40 minutes, until the peppers are tender and cooked through.

7. 7

   Serve with a dollop of sour cream, chopped cilantro, and diced avocado.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.