Tex-Mex Stuffed Bell Peppers
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Tex-mex · 55 min · Turkey · gluten-free
428 cal
28g protein
34g carbs
20g fat
per serving · estimated
Ingredients
- 3/4 lb Ground turkey
- 2 large, halved and seeded Bell peppers
- 1 cup Cooked long-grain rice
- 1 can (15 oz), rinsed Canned black beans
- 1 can (10 oz) Canned diced tomatoes with green chiles
- 3/4 cup Shredded Monterey Jack cheese
- 1 tbsp Taco seasoning
- 1 tbsp Olive oil
Method (tap to check — screen stays awake)
- Preheat the oven to 375F. Arrange the pepper halves cut-side up in a baking dish.
- Brown the ground turkey in oil over medium-high, about 7 minutes, then stir in taco seasoning.
- Add the rice, black beans, and tomatoes with green chiles and cook 3 minutes until combined.
- Spoon the filling into the pepper halves and top with cheese.
- Cover with foil and bake 25 minutes.
- Uncover and bake until the peppers are tender and the cheese is bubbling, about 8 more minutes.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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