The weeks sandwiched in between holidays feel so hectic and full of dining out, wine-sipping, and cookie-filled gatherings. No complaints here. But on weeknights when we don’t have much going on, I find myself looking for easy and healthy options to balance our holiday diets. I became a huge fan of stuffed peppers when I completed the Whole30 last January, because they’re super versatile and come together easily, and thought switching them up with fresh Mexican flavors would do the trick.
These Mexican stuffed peppers are not Whole30-approved, but can be adapted by removing the beans and corn and maybe adding tomatoes or other vegetables instead. You can also alter this recipe based on you and your family’s dietary restrictions- for example, my husband has a way better relationship with dairy than I do, so I covered his peppers with shredded Mexican cheese. For my vegetarian friends, use quinoa instead of meat! This would be an awesome meatless dinner.
This recipe was the perfect amount for two dinner portions and two letover lunches, so it should be just the right amount for a family of four. I made some extra brown rice on the side, so I’d have enough to pack for the lunches. These peppers would be extra delicious with avocado crema or guacamole, but the avocados I had on hand were very unripe 😦 we topped our peppers with Frontera’s green salsa and it was delicious that way.
Mexican Stuffed Peppers
Makes 4 servings
1 lb natural ground turkey
1/2 t ground pepper
1/4 t cayenne
1 t smoked paprika
1/2 t chili powder
1 t garlic powder
1/2 t cumin
4 whole bell peppers, seeds removed and cut in half lengthwise
Preheat oven to 425°
Cook the ground turkey until no longer pink. Add ground pepper, cayenne, smoked paprika, chili powder, and garlic powder and mix to combine.
Arrange bell pepper halves in 9 x 13 casserole dish and fill with turkey mixture. Bake for 20-25 minutes until peppers have softened.
Top with parsley, cilantro, salsa, guacamole, or all the above. Enjoy!