Tex-Mex Stuffed Green Peppers with Smoky Crema and Pickled Onions

These stuffed green peppers are a vibrant, flavor-packed dinner that comes together quickly. Mild green peppers are roasted until tender, then filled with a savory mixture of spiced ground turkey and fluffy rice. A sprinkle of Mexican cheese melts to golden perfection in the oven.

To finish, each pepper gets a tangy pickled red onion and a dollop of smoky red pepper crema. The combination of earthy peppers, seasoned meat, creamy cheese, and bright pickled onions is absolutely irresistible.

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Ingredients

2 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.5 cup White RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

5 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) and adjust rack to top position. Wash and dry all produce. Halve, peel, and thinly slice ¼ of the red onion; dice the remaining onion. Quarter the lime. Halve the green peppers lengthwise and remove stems and seeds. Peel and mince the garlic.
2. In a small microwave-safe bowl, combine sliced onion, juice from half the lime (use whole lime for 4 servings), ¼ tsp sugar (½ tsp 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 rice, ¾ cup water (1½ 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. While rice cooks, place green pepper halves on a baking sheet. Drizzle each with oil and rub to coat. Season with salt and pepper, then arrange cut sides down. Roast on top rack until browned and softened, 15–18 minutes.
5. Meanwhile, heat a drizzle of oil in a large pan 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 tbsp butter. Add rice to the turkey mixture and stir to combine. Season with salt and pepper. Once peppers are done, remove baking sheet from oven. Carefully stuff each pepper half with up to half the filling (save remaining filling for serving). Sprinkle Mexican cheese blend evenly over the tops. Return to top rack and bake until cheese melts, 3–4 minutes.
7. Divide remaining filling between plates. Top with stuffed peppers and as much pickled onion (drained) as desired. Dollop with smoky red pepper crema and serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use ground beef instead of turkey?

Yes, ground beef works well as a substitute. Adjust cooking time as needed.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I make this dish vegetarian?

Absolutely! Replace the turkey with cooked black beans or a plant-based ground meat alternative.