Fiesta Stuffed Peppers are a vibrant, colorful dish that brings a touch of the fiesta spirit to your dining table. Packed with protein and fiber, they're a deliciously healthy way to enjoy Mexican-inspired flavors any day of the week.
Bell peppers are the stars of the show, serving as tasty, edible bowls that hold all the delicious filling. Each color brings a slightly different sweetness.
Ground turkey provides a lean protein base, absorbing all the spices and flavors beautifully.
Olive oil helps in sautéing the onions to bring out their sweetness and ensures the turkey doesn’t stick to the pan.
Cumin, paprika, and chili powder add that classic Mexican flavor, with a bit of warmth and depth.
Onions offer a savory note, balancing the heat and sweetness in the dish.
Brown rice is hearty and filling, providing a nutty texture that complements the other ingredients.
Black beans are rich in fiber and protein, adding a creamy texture to the filling.
Corn kernels bring a pop of sweetness, contrasting nicely with the spices.
Mexican cheese blend melts beautifully over the peppers, adding a rich, creamy finish.
Salsa adds moisture and a zesty kick to the filling.
Season everything to taste with salt and pepper to enhance all the flavors.
Chopped cilantro for garnish brings a fresh, herbal note to finish things off.
These stuffed peppers are perfectly satisfying on their own, but you can serve them with a side of guacamole and tortilla chips for a fuller meal. A simple green salad with lime vinaigrette also pairs beautifully, balancing the hearty flavors of the peppers.
First, preheat your oven to 375°F (190°C). While that warms up, prepare your peppers by cutting off the tops and removing the seeds and membranes. This creates a nice little cavity for all that tasty filling.
Next, heat the olive oil in a large skillet over medium heat. Add the diced onions and sauté them until they're translucent and aromatic. This should take about 3 to 4 minutes.
Once your onions are looking good, add the ground turkey to the skillet. Sprinkle in the cumin, paprika, chili powder, salt, and pepper. Stir everything together, breaking up the turkey as it cooks. You want the turkey to be browned and cooked through, which should take another 5 minutes or so.
Now for the filling: stir in the cooked brown rice, black beans, corn, and salsa. Mix everything well and let it simmer for about 5 minutes. This allows the flavors to meld together.
Time to stuff those peppers! Spoon the turkey mixture into each pepper until they're generously filled. Arrange the stuffed peppers snugly in a baking dish.
Top each pepper with a good handful of the shredded Mexican cheese blend. Cover the dish with foil to keep the moisture in, and pop it into the oven.
Bake for about 30 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is bubbly and golden.
Before serving, sprinkle with chopped cilantro for that fresh, herby touch.
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