Tex-Mex Turkey Stuffed Green Peppers with Smoky Red Pepper Crema

These Tex-Mex stuffed green peppers are a flavorful twist on a classic dish. Mild green peppers are roasted until tender, then filled with a savory mixture of spiced ground turkey and fluffy jasmine rice. Topped with melted Mexican cheese, tangy pickled red onion and a dollop of smoky red pepper crema, each bite is packed with bold, satisfying flavors.

This recipe comes together quickly, making it perfect for a weeknight dinner. The combination of smoky, spicy and tangy elements creates a balanced meal that’s sure to become a family favorite. Serve with extra lime wedges for a bright finish.

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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 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 rack to top position and preheat oven to 425°F. Wash and dry produce. Halve, peel and thinly slice 1/4 of the onion; dice remaining onion. Quarter lime. Halve green peppers lengthwise; remove stems and seeds. Peel and mince garlic. In a small microwave-safe bowl, combine sliced onion, juice from half the lime (whole lime for 4 servings), 1/4 tsp sugar (1/2 tsp for 4) and a pinch of salt. Microwave until onion is bright pink, 30 seconds. Set aside.
2. In a small pot, combine rice, 3/4 cup water (1 1/2 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 in step 5.
3. While rice cooks, place green peppers on a baking sheet and drizzle each half with oil; rub all over to coat. Season with salt and pepper, then arrange cut sides down. Roast on top rack until browned and softened, 15-18 minutes.
4. 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 turkey, garlic and Southwest Spice Blend; season with salt and pepper. Cook, breaking up meat into pieces, until turkey is browned and cooked through, 4-6 minutes. Stir in tomato paste, stock concentrates and 1/3 cup water (1/2 cup for 4 servings). Reduce heat to medium low and simmer until mixture is slightly thickened, 1-2 minutes.
5. Fluff rice with a fork and stir in 1 TBSP butter. Stir into filling until thoroughly combined; season with salt and pepper. Once green peppers are done, remove sheet from oven. Carefully stuff halves with up to half the filling (save the rest for serving). Evenly sprinkle with Mexican cheese blend. Return to top rack until cheese melts, 3-4 minutes.
6. Divide remaining filling between plates. Top with stuffed green peppers and as much pickled onion (draining first) 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 pepper?

Yes, you can substitute bell peppers or poblano peppers, but adjust roasting time accordingly.

Can I make this recipe vegetarian?

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

How do I store leftovers?

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