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Mexican Stuffed Peppers

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I had a craving for Mexican once we got home from our Stone Harbor beach trip. The one night while we were at the beach, we were thinking of hitting up a local place for Mexican, but changed our minds. I knew something Mexican-esque was just what I needed to make  as soon as we got home. I also knew I needed something that didn’t consist of lots of unhealthy ingredients. At the beach, it’s really easy to snack moredrink more and have dessert more – like every night. I mean, it’s vacation, right? My body definitely is feeling the aftermath of Stone Harbor 2012. Back on the band wagon we go…

Mexican Stuffed Peppers


  • 4 peppers (yellow, orange, red)
  • 2 Tbsp olive oil
  • 1 small onion, diced
  • 1 – 16 oz package ground turkey (optional, if not vegetarian)
  • 1 packet taco seasoning
  • 1 cup cooked wild rice
  • 1 can rinsed drained black beans
  • 1 cup yellow corn
  • 1 medium-sized tomato, diced
  • 1 – 8 ounce package Mexican cheese
  • 1 avocado, peeled and diced – as topping
  • sour cream – as topping
  • salsa – as topping


  1. Cut peppers in half and remove stems and membranes.
  2. Bake 350F for 10 minutes or until peppers begin to soften.
  3. In saute pan, on medium heat add olive oil, diced onion and ground turkey cooking until pink disappears.
  4. Add taco seasoning and cook as directed on package.
  5. In medium bowl, mix together cooked rice, black beans, corn, tomato.
  6. Add turkey meat to bowl and mix well.
  7. Stuff peppers with turkey/rice mixture.
  8. Sprinkle cheese on top of peppers.
  9. Bake 350F for 10 more minutes or until cheese is melted.
  10. ENJOY with avocado, sour cream and salsa!


About Lesley

I am a 29 year old Pennsylvanian who enjoys running, good eats, family and friends!

3 responses »

  1. Yummy. I also have been having mexican cravings like for fish tacos and burritos must be the fall season we crave spice. Your peppers look very yummy. Take care, BAM

  2. Pingback: Italian Veggie Stacks « be filled up

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