Mexican Stuffed Peppers

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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

Prep Time15 mins
Cook Time1 hr 25 mins
Course: Main Course
Cuisine: Mexican
Keyword: Bell Pepper, ground turkey, low carb, Mexican
Servings: 4
Calories: 797kcal
Author: SatMorning21


  • 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


Stuffed Pepper

  • 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!!

Cheese Sauce

  • 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.


Calories: 797kcal | Carbohydrates: 44g | Protein: 59g | Fat: 44g | Saturated Fat: 28g | Cholesterol: 164mg | Sodium: 3527mg | Potassium: 808mg | Fiber: 8g | Sugar: 14g | Vitamin A: 2140IU | Vitamin C: 51mg | Calcium: 723mg | Iron: 4mg


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