Description

These Stuffed Bell Peppers with Melted Cheese are a vibrant and flavorful dish featuring bell peppers filled with a savory mixture of ground chicken or turkey, rice, black beans, corn, and enchilada sauce, all topped with melted Mexican blend cheese. Perfect for a wholesome family meal, this recipe combines mild spices and gooey cheese in a baked stuffed pepper that’s both comforting and nutritious.

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 cup enchilada sauce (store-bought or homemade)
1/2 cup black beans, drained and rinsed
1/2 cup corn kernels (fresh, frozen, or canned)

Topping & Garnish

1 1/2 cups shredded Mexican blend cheese
Fresh cilantro, chopped, for garnish
Lime wedges, for serving

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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 and deseeded bell peppers cut side up in the greased baking dish. Drizzle them with olive oil and lightly season with salt. Bake in the preheated oven for 10 minutes to slightly soften the peppers, then remove them from the oven.
Cook the Meat: Heat a large skillet over medium heat and add the ground chicken or turkey. Cook until browned and fully cooked through, about 6-8 minutes. Drain any excess fat from the skillet.
Sauté Onion and Garlic: Add the diced onion and minced garlic to the cooked meat in the skillet. Sauté for 2-3 minutes until the onion softens. Season the mixture with ground cumin, chili powder, paprika, and salt, stirring well to evenly coat the ingredients with the spices.
Combine the Filling: Stir the cooked rice, black beans, corn, and 3/4 cup of enchilada sauce into the skillet with the meat and onions. Mix thoroughly until all ingredients are combined and heated through.
Stuff the Peppers: Spoon the prepared enchilada filling evenly into each of the pre-baked bell pepper halves. Drizzle the remaining 1/4 cup of enchilada sauce over the stuffed peppers, then sprinkle the shredded Mexican blend cheese evenly on top.
Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for an additional 5-10 minutes until the cheese is melted, bubbly, and slightly golden.
Garnish and Serve: Remove the stuffed peppers from the oven and garnish with chopped fresh cilantro. Serve hot with lime wedges on the side for added brightness.

Notes

You can use any color of bell peppers based on your preference or what’s available.
Ground chicken or turkey can be substituted with ground beef or plant-based ground meat if desired.
To make this recipe vegetarian, omit the meat and increase black beans or add more vegetables.
Enchilada sauce can be homemade or store-bought; choose a mild or spicy version according to your taste.
Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
For extra flavor, add a pinch of crushed red pepper flakes to the filling for some heat.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican-American