These Mexican Stuffed Peppers are a hearty, delicious, and healthy meal, brought to you in a convenient and colorful packaging: sweet bell peppers! These peppers are halved and filled with a Mexican seasoned quinoa, turkey, and cheese filling before being topped and baked with more cheese. This tasty dinner recipe is a great way to add flavor and nutrition to your weekly meal rotation!
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Table of Contents
If all-in-one meals are your jam, these stuffed peppers, Mexican style, are going to be a hit! This dish is a flavor fiesta made with ground meat, quinoa, authentic Mexican seasonings, and sharp cheddar cheese.
No par-baking is needed—the pepper halves only spend 25 minutes in the oven—so the peppers are tender and sweet, not soggy and mushy. We will top them with shredded cheese before going in the oven for a melty and delicious topping.
Serve the quinoa stuffed peppers as a delicious and filling stand-alone main dish the whole family will love, or plate them with your favorite sides for a full-spread meal! For more healthy stuffed vegetable recipes, check out my Tuna Stuffed Peppers and Taco Stuffed Sweet Potatoes.
Ingredients
Ground Meat - Ground turkey, beef, or chicken are all great picks. You can also make this recipe vegetarian by using an extra cup of black beans (see the variations section below!).
Quinoa - This grain is nutty, tender, and adds extra plant-based protein to the Mexican pepper dish. Rinse it well in a wire mesh strainer before simmering it.
Spices - You will need chili powder, smoked paprika, garlic powder, cayenne pepper, onion powder, and salt. Use spices with a good expiration for the best flavor.
Cheddar Cheese - For the best melting (and a more budget-friendly recipe), buy a block of sharp cheddar cheese and shred it yourself. Otherwise, you can use pre-shredded sharp cheddar. Mexican shredded cheese blend also works in a pinch.
Chicken Broth - This is the simmering liquid for the quinoa, adding savoriness to the filling. Use low-sodium if possible. If using full sodium, decrease the added salt to ¼ teaspoon. You can also make your own broth by mixing 2 ¼ cups of warm water with 2 teaspoons of chicken bouillon.
Canned Tomatoes - Grab one 14-ounce can of chopped canned tomatoes. You can also use 2 cups of chopped fresh tomatoes but will need to add an extra ¼ cup of broth to the simmering mixture.
Tomato Paste - For deep tomato flavor.
Black Beans - Rinse and drain the beans well if using canned. You can also use homemade Instant Pot Black Beans.
Sweet Peppers - Choose any combination of red, orange, yellow, or green sweet bell peppers. Wash the peppers well, halve them, and scoop out the seeds and interior white ribs.
How to Make Mexican Stuffed Peppers
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Preheat the oven to 375°F. Line a large 8x13-inch baking dish with aluminum foil or spray it with non-stick cooking spray.
Step 2: Heat a Dutch oven or large pot over medium-high heat. Add the olive oil and onion and sauté for 4-5 minutes until the onions are translucent.
Step 3: Add the ground turkey to the pot and cook, stirring frequently to crumble, for 3-4 minutes or until the turkey is cooked and no longer pink.
Step 4: Add the chili powder, smoked paprika, ground cumin, garlic powder, cayenne pepper, onion powder, and salt to the ground meat mixture. Cook for 30 seconds, stirring continuously, until fragrant.
Step 5: Stir in the broth, quinoa, chopped canned tomatoes, and tomato paste.
Step 6: Stir well and increase the heat to high. Bring to a boil and reduce the heat to medium-low simmer uncovered for 20 minutes, stirring occasionally, until the quinoa is cooked and the moisture has absorbed.
Step 7: Remove the pan from the heat. Stir in the black beans and 1 ½ cups of the shredded cheese until the cheese is melted.
Step 8: Place the halved bell peppers, hollow side up, on the prepared baking pan. Scoop 1 cup of the turkey and quinoa mixture into each sweet pepper half. Sprinkle each of the peppers with 1-2 tablespoons of the remaining cheddar cheese.
Step 9: Bake the peppers for 20-25 minutes or until the peppers are tender and the cheese topping is melted. Serve hot topped with sour cream, cilantro, or black olives.
A Note on Pepper Size & Leftover Filling
Depending on the size of the peppers, you may have leftover filling. You can fill an extra pepper with it (making 8 pepper halves) or use the filling in leftovers, such as wraps, tacos, burritos, and bowls.
Recipe Pro-Tips
- Prep the ingredients before starting. The recipe moves quickly. Having the ingredients ready helps the cooking process go smoothly and prevents burning.
- Rinse the quinoa. To remove its soapy flavor, rinse the quinoa thoroughly in a wire strainer under cold water before adding it to the pot.
- Quinoa cooking tips. Simmer the quinoa mixture with the lid off and stir it periodically throughout the cooking time to keep it from sticking to the bottom of the pot.
Recipe Variations
- Extra-Spicy: These Mexican stuffed bell peppers have a moderately spicy kick. Increase the cayenne pepper or sauté a chopped jalapeño with the onions to amp up the heat.
- Vegetarian: Make all-veggie stuffed peppers by omitting the turkey and its cooking step. Add 2 cups of black beans instead of 1.
- Lactose-Free: For a low-lactose variation, use sharp cheddar cheese and lactose-free sour cream (or omit it altogether).
- Dairy-Free: For a dairy-free variation, use vegan shredded cheddar cheese and omit the sour cream topping.
Serving Suggestions
Serve stuffed Mexican peppers hot with a dollop of sour cream and chopped cilantro. Pair them with tortilla chips or smashed beans and roasted broccoli or air fryer zucchini for a complete meal.
Storage Directions
- Refrigeration: Leftover Mexican bell peppers keep covered in an airtight container in the refrigerator for up to 5 days.
- Freezing: They also can be frozen in a freezer-safe container for up to 2 months. Defrost them overnight in the refrigerator until thawed-through.
- Reheating: Warm the peppers on gentle heat in the microwave until hot.
FAQs
Yes, you can make the Mexican quinoa filling up to two days in advance. Fill and store the peppers covered in the refrigerator, or fill the peppers right before baking.
Yes, the uncooked stuffed peppers can be frozen in a freezer-safe container for up to 2 months. Defrost them in the refrigerator overnight before baking according to the recipe instructions. The texture of the peppers may be slightly different upon freezing and defrosting but will still be delicious.
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Tools Needed to Make This Recipe
- Cutting Board
- Chef's Knife
- Measuring Cups & Spoons
- 8x13-Inch Baking Dish
- Heat-Safe Spatula
- Dutch Oven or Stock Pot
More Mexican-Inspired Recipes
- Mexican Chicken Marinade
- Taco Cornbread Bake
- Pork Carnitas
- Southwest Chicken with Black Beans
- Ground Turkey Enchiladas
- Pork Chop Tacos with Pineapple Salsa
Recipe Card
Mexican Stuffed Peppers
Ingredients
- 1 ½ tablespoons olive oil
- ½ yellow onion diced
- 1 lb ground turkey or ground chicken or beef
- 1 tablespoons chili powder
- ¾ teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 pinch cayenne pepper
- ½ teaspoon onion powder
- ½ teaspoon salt
- 2 ¼ cups chicken broth preferably low-sodium
- 1 cup quinoa thoroughly rinsed and drained
- 1, 14 oz can chopped tomatoes not drained
- 1 tablespoon tomato paste
- 1 cup black beans drained and rinsed if canned
- 2 ¼ cup shredded sharp cheddar cheese or Mexican cheese blend
- 3 large sweet bell peppers seeds and white ribs removed and cut in half lengthwise
- Toppings: sour cream, cilantro, black olives, or jalapeños optional
Instructions
- Preheat the oven to 375°F. Line a large 8x13-inch baking dish with aluminum foil or spray it with non-stick cooking spray.
- Heat a Dutch oven or large pot over medium-high heat. Add the olive oil and onion and sauté for 4-5 minutes until the onions are translucent.
- Add the ground turkey to the pot and cook, stirring frequently to crumble, for 3-4 minutes or until the turkey is cooked through and no longer pink.
- Add the chili powder, smoked paprika, ground cumin, garlic powder, cayenne pepper, onion powder, and salt to the ground meat mixture. Cook for 30 seconds, stirring continuously, until fragrant.
- Stir in the broth, quinoa, chopped canned tomatoes, and tomato paste. Stir well and increase the heat to high. Bring to a boil and reduce the heat to medium-low simmer uncovered for 20 minutes, stirring occasionally, until the quinoa is cooked and the moisture has absorbed.
- Remove the pan from the heat. Stir in the black beans and 1 ½ cups of the shredded cheese until the cheese is melted.
- Place the halved bell peppers, hollow side up, on the prepared baking pan. Scoop about 1 cup of the turkey and quinoa mixture into each sweet pepper half. Sprinkle each pepper with 1-2 tablespoons of the remaining cheddar cheese.
- Bake the peppers for 20-25 minutes or until the peppers are tender and the cheese topping is melted. Serve hot topped with sour cream, cilantro, or black olives.
Notes
Storage Directions
- Refrigeration: Leftover Mexican bell peppers keep covered in an airtight container in the refrigerator for up to 5 days.
- Freezing: They also can be frozen in a freezer-safe container for up to 2 months. Defrost them overnight in the refrigerator until thawed through.
- Reheating: Warm the peppers on gentle heat in the microwave until hot.
Recipe Pro-Tips
- Prep the ingredients before starting. The recipe moves quickly. Having the ingredients ready helps the cooking process go smoothly and prevents burning.
- Rinse the quinoa. To remove its soapy flavor, rinse the quinoa thoroughly in a wire strainer under cold water before adding it to the pot.
- Quinoa cooking tips. Simmer the quinoa mixture with the lid off and stir it periodically throughout the cooking time to keep it from sticking to the bottom of the pot.
