Tex Mex Stuffed Bell Peppers

Now that the baby is a month old, we’ve settled into somewhat of a routine that’s worked well enough for the last week that it was time to try to make some new meals. My first attempt was a modified version of this recipe from Pinterest. The result? It was delicious and a big hit in this household. I loved it. I can’t wait to make it again. It didn’t even take that long. The longest thing was cleaning out the insides of the peppers. Here’s the recipe I did, made for a family of 3:
  • 1lb lean ground turkey
  • 3 bell peppers (I used red but you can use red, yellow and/or orange)
  • 1 cup salsa
  • 1 tsp chili powder
  • 1 tsp cumin
  • 3/4 cup of shredded cheddar cheese
  • 1/4 cup Mexican blend cheese
  • Sea salt (recommended 1/4 tsp but I did to taste)
  • Black pepper (recommended 1/2 tsp but I did to taste


  1. Preheat the oven to 375 degrees.
  2. Remove the seeds, core, and membrane from the bell peppers. Slice each one in half.
  3. Cook the ground turkey, breaking it up as it cooks (like you would do for taco meat). Cook until it’s browned and cooked through. Drain any excess fat.
  4. In a large bowl, mix the cooked turkey with the salsa and spices.
  5. Evenly distribute the turkey/salsa mix into each bell pepper
  6. Sprinkle extra Mexican blend cheese on top
  7. Bake for 10 minutes or until the cheese has melted and the bell peppers are hot.
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