My Mexican-style stuffed peppers are a meal that packs a lot of flavor. I use ground turkey meat instead of beef to make this is a low fat, low carb dinner that your family will absolutely love. The peppers get tender after the 1 hour bake, the enchilada sauce adds a nice acidity and the pepper jack cheese sauce adds heat and richness. I hope you enjoy and thanks for stopping by!
Mexican Stuffed Peppers
- 1 Cup Rice White or brown, cooked
- 1 Pound Ground turkey 85/15
- 2 T Vegetable oil
- 8 oz Black beans
- 19 oz Enchiladas sauce
- 2-3 Green peppers
- 1 Cup Cheddar cheese
- 1 T Salt
- 2 TB Butter
- 1 TB Flour
- 1 Cup Milk
- 2 cups Pepper jack cheese Fresh grated
- Preheat oven to 350 degrees.
- Add 2 T vegetable oil to larg pan over medium heat, then add turkey meat. Cook until no longer pink, about 10 minutes.
- Combine cooked rice, salt, ground turkey and black beans in a bowl and mix well.
- Cut the green peppers in half. Carefully remove the seeds and the white veins. You want to make sure that the shell is intact, and retains a bowl-like shape.
- Place the peppers, open side down in a lasagna tray. Spray the peppers with a little cooking spray.
- Turnover and fill the peppers with the meat mixture.
- Place the peppers in the lasagna tray and then pour the enchilada sauce around the peppers. Cover with foil and bake for 1 hour.
- Remove foil, cover each pepper with a generous amount of cheddar cheese, return to the oven and bake for another 10 – 15 minutes.
- Remove peppers from the oven and let sit for 5 minutes.
- To serve. Place pepper on a plate and surround with some of the enchiladas sauce. Place cheese sauce on the table so people can help themselves. Enjoy!!
- Add butter to a pan over medium heat and melt.
- Sprinkle flour into the butter and mix. Cook for 1 minute.
- Add milk gradually, ¼ cup at a time, whisking constantly.
- Once the sauce is completely smooth, add cheese and whisk.
- Continue to cook until it thickens.