Mexican Stuffed Bell Peppers
Mexican Stuffed Bell Peppers are a new twist on an old classic rice stuffed green bell peppers. This version uses more spices, healthier ground meat and more veggies which also makes it a clean eating recipe.
- 3 medium-large bell peppers (I used red, orange and yellow)
- 1 lb. ground turkey
- 1/3 cup purple onion, diced
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tbsp. ground cumin
- 2 tsp. chili powder
- 1 cup sweet yellow corn, frozen
- 1 1/2 cups fresh salsa (You can find this in your produce department, make sure to try and use a clean variety)
- 6 tbsp. shredded cheddar cheese
Wash and dry the bell peppers. Cut the tops off all three peppers and remove the stems from the tops. Then cut up each pepper top.
Dice up 1/3 cup of the purple onion.
In a large frying pan over medium-high heat cook the ground turkey until no longer pink. Add the chopped up pepper tops, frozen corn, diced onion and all the spices. Continue cooking the meat mixture until the meat has browned, don't overcook.
While the meat mixture is cooking, preheat the oven to 350°.
Take a 9×13 baking dish and pour 1 1/2 cups of the salsa into the bottom of it.
Take the remaining three bell peppers and cut them in half and clean out the seeds. Stuff each pepper with the meat filling and place the peppers into the baking dish. Sprinkle each pepper with 1 tbsp. of shredded cheddar cheese.
Put into the oven and bake for about 30 minutes or until the peppers are slightly firm to the touch.
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