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Easy Cheesy Stuffed Bell Peppers Recipe with Turkey and Mexican Rice

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A flavorful and comforting stuffed bell pepper recipe featuring ground turkey, zesty Mexican rice, and melted cheddar cheese. Perfect for a quick, hearty weeknight dinner.

Ingredients

Scale
  • 4 large bell peppers (mixed colors: red, yellow, or orange)
  • 1 pound ground turkey (lean, fresh preferred)
  • 1 cup uncooked long-grain white rice (190g)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can diced tomatoes (14.5 oz / 410g), drained
  • 1/2 cup black beans (optional, rinsed and drained)
  • 2 cups chicken or vegetable broth (480ml)
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 1 1/2 cups shredded cheddar cheese (170g)
  • Fresh cilantro (optional, chopped for garnish)
  • 2 tbsp olive oil

Instructions

  1. Preheat oven to 375°F (190°C). Cut tops off bell peppers and remove seeds and membranes. Lightly brush inside and outside with olive oil and place upright in a baking dish.
  2. In a medium saucepan, bring broth to a boil. Add rinsed rice, reduce heat to low, cover, and simmer for 18-20 minutes until tender and liquid is absorbed. Fluff with a fork and set aside.
  3. Heat olive oil in a large skillet over medium heat. Cook chopped onion until translucent, about 3-4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  4. Add ground turkey to skillet, breaking it up with a spoon. Cook until no longer pink, about 5-7 minutes. Season with chili powder, cumin, smoked paprika, salt, and pepper. Stir well.
  5. Stir in drained diced tomatoes and black beans (if using). Cook for 2-3 minutes until mixture thickens slightly.
  6. Remove skillet from heat and stir in cooked rice and 1 cup (110g) shredded cheddar cheese until evenly combined.
  7. Spoon filling into each bell pepper, packing gently. Sprinkle remaining 1/2 cup (55g) cheddar cheese on top of each pepper.
  8. Cover baking dish loosely with aluminum foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes until cheese is bubbly and golden and peppers are tender but hold shape. For softer peppers, add 5 more minutes covered.
  9. Let peppers cool for 5 minutes. Garnish with fresh chopped cilantro before serving.

Notes

Do not overcook the turkey to keep filling juicy. Slightly undercook rice before mixing as it finishes cooking in the oven. Cover peppers while baking to trap steam and soften them, removing foil near the end for a golden cheese crust. If filling is dry, add broth or salsa. Use sharp knives for easier prep. For softer peppers, add extra baking time covered. Variations include vegetarian, spicy, different cheeses, low-carb with cauliflower rice, or alternative cooking methods like air frying or slow cooking.

Nutrition

Keywords: stuffed bell peppers, ground turkey, Mexican rice, cheesy stuffed peppers, easy dinner, weeknight meal, healthy stuffed peppers

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