Tex-Mex Turkey Stuffed Bell Peppers with Smoky Crema

Stuffed bell peppers get a Tex-Mex makeover with a savory filling of spiced ground turkey, fluffy rice, and melted cheese. The mild sweetness of roasted bell peppers pairs perfectly with the smoky, tangy toppings.

This recipe features a quick pickled red onion and a dollop of smoky red pepper crema that brightens every bite. It’s a satisfying, protein-packed meal that comes together in under an hour.

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Ingredients

2 unit Green Bell 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 Jasmine 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat to 425°F. Wash and dry all produce. Halve, peel, and thinly slice ¼ of the red onion; dice the remaining onion. Quarter the lime. Halve the bell peppers lengthwise; remove stems and seeds. Peel and mince the garlic.
2. In a small microwave-safe bowl, combine the 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 the onion turns bright pink, about 30 seconds. Set aside.
3. In a small pot, combine the rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15–18 minutes. Keep covered off heat until ready to use.
4. While rice cooks, place the bell pepper halves on a baking sheet and drizzle each with oil; rub to coat. Season with salt and pepper, then arrange cut sides down. Roast on the top rack until browned and softened, 15–18 minutes.
5. Meanwhile, heat a drizzle of oil in a large ovenproof pan over medium-high heat. Add the diced onion and season with salt and pepper. Cook, stirring, until softened, 4–5 minutes. Add the ground turkey, garlic, and Southwest Spice; season with salt and pepper. Cook, breaking up the meat, until turkey is browned and cooked through, 4–6 minutes. Stir in the tomato paste, 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 the rice with a fork; stir in 1 tbsp butter. Add the rice to the pan with the turkey mixture and stir to combine; season with salt and pepper. When bell peppers are done, remove the sheet from the oven. Carefully flip the peppers and stuff each half with up to half the filling (save the rest for serving). Nestle each stuffed pepper in the pan with the remaining filling. (If your pan isn’t ovenproof, transfer stuffed peppers and filling to a baking dish.) Sprinkle evenly with Mexican cheese. Return to the top rack until the cheese melts, 3–4 minutes.
7. Divide the remaining filling between plates. Top with stuffed peppers and as much pickled onion (drained) as you like. Dollop with smoky red pepper crema and serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with long-grain white rice or brown rice, but adjust the cooking time and liquid accordingly.

Can I make this recipe ahead of time?

You can prepare the filling and roast the peppers in advance. Assemble and bake just before serving for best results.

What can I use instead of smoky red pepper crema?

You can mix sour cream with smoked paprika and a squeeze of lime for a similar flavor.