Tex-Mex Stuffed Green Peppers with Turkey and Rice

Stuffed peppers are a classic comfort dish and this Tex-Mex version brings bold, smoky flavors to the table. Tender green bell peppers are filled with a savory mixture of ground turkey, jasmine rice and southwest spices, then topped with melted Mexican cheese. A tangy pickled red onion and a dollop of smoky red pepper crema add the perfect finishing touches.

This recipe is a satisfying weeknight dinner that comes together in under an hour. The combination of seasoned turkey, fluffy rice and creamy cheese makes each bite hearty and delicious. Serve with extra lime wedges for a bright, citrusy kick.

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Ingredients

2 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with rack in top position. Wash and dry produce. Halve, peel and thinly slice one-quarter of the red onion; dice the remaining onion. Quarter the lime. Halve the green peppers lengthwise, remove stems and seeds. Peel and mince garlic.
2. In a small microwave-safe bowl, combine sliced onion, juice from half the lime (use whole lime for 4 servings), ¼ teaspoon sugar (½ teaspoon for 4) and a pinch of salt. Microwave until onion turns bright pink, about 30 seconds. Set aside to pickle.
3. In a small pot, combine jasmine rice, 1¼ cups water (2¼ cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to use.
4. Place green pepper halves on a baking sheet, cut sides up. Drizzle each with oil and rub to coat. Season with salt and pepper. Turn cut sides down and roast on top rack until browned and softened, 15-18 minutes.
5. Meanwhile, heat a drizzle of oil in a large ovenproof skillet over medium-high heat. Add diced onion and season with salt and pepper. Cook, stirring, until softened, 4-5 minutes. Add ground turkey, garlic and southwest spice blend; season with salt and pepper. Cook, breaking up meat, until turkey is browned and cooked through, 4-6 minutes. Stir in tomato paste, chicken stock concentrates and ⅓ cup water (½ cup for 4 servings). Reduce heat to medium-low and simmer until slightly thickened, 1-2 minutes.
6. Fluff cooked rice with a fork and stir in 1 tablespoon butter. Add rice to the skillet with turkey mixture and stir to combine. Season with salt and pepper to taste. Remove roasted peppers from oven. Carefully flip them cut sides up and stuff each half with up to half of the filling. Nestle stuffed peppers in the skillet with remaining filling. (If skillet is not ovenproof, transfer stuffed peppers and filling to a baking dish.) Sprinkle Mexican cheese blend evenly over peppers. Return to top rack and roast until cheese melts, 3-4 minutes.
7. Divide remaining filling among plates. Top with stuffed peppers and pickled onion (drain first). Dollop with smoky red pepper crema and serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use ground beef instead of turkey?

Yes, ground beef works well in this recipe. Adjust cooking time as needed to ensure it’s fully cooked.

What can I substitute for smoky red pepper crema?

Mix sour cream or Greek yogurt with a little smoked paprika and lime juice for a similar flavor.

How do I store leftovers?

Store stuffed peppers and filling separately in airtight containers in the refrigerator for up to 3 days. Reheat in the oven or microwave.