Stuffed Bell Peppers with Melted Cheese

Stuffed bell peppers are a versatile and flavorful dish that combines the heartiness of a savory filling with the natural sweetness of the bell pepper. This particular recipe offers a delicious twist by incorporating ground chicken or turkey, seasoned with a vibrant blend of spices, along with rice, black beans, corn, and a tangy enchilada sauce. Topped with melted Mexican blend cheese, this dish is a comforting and satisfying meal that will quickly become a family favorite. Whether you’re preparing a weeknight dinner or a meal for guests, these stuffed peppers offer a colorful and nutritious option that’s easy to make and even easier to enjoy.

Why You’ll Love This Recipe

This stuffed bell pepper recipe is packed with bold flavors and textures that will make your taste buds dance. The combination of ground chicken or turkey, spices like cumin and chili powder, and the hearty filling of rice, beans, and corn makes for a satisfying meal that’s both nutritious and filling. The addition of melted cheese on top brings everything together in a way that is utterly irresistible. Plus, the dish is easily customizable to suit different dietary preferences or tastes. Whether you’re serving it as a main dish or as part of a festive meal, these stuffed peppers will be a crowd-pleaser.

Ingredients

• Large bell peppers (any color), halved and deseeded
• Olive oil
• Ground chicken or turkey
• Small onion, diced
• Garlic, minced
• Ground cumin
• Chili powder
• Paprika
• Salt
• Cooked rice
• Enchilada sauce (store-bought or homemade)
• Shredded Mexican blend cheese
• Black beans, drained and rinsed
• Corn kernels (fresh, frozen, or canned)
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

Variations

• Meat Choices: You can swap out the ground chicken or turkey for ground beef, pork, or even plant-based crumbles for a vegetarian version.
• Cheese Options: Instead of Mexican blend cheese, try cheddar, Monterey Jack, or a combination of your favorite cheeses for a unique flavor.
• Vegetarian Version: Omit the meat and add extra black beans or even sautéed vegetables like zucchini, mushrooms, or spinach to create a fully vegetarian meal.
• Spice Level: Adjust the level of heat by adding jalapeños, hot sauce, or chili flakes to the filling mixture for an extra kick.

How to Make the Recipe

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). Lightly grease a baking dish and set it aside.
2. Prepare the Bell Peppers: Cut the bell peppers in half, deseed them, and place them cut side up in the baking dish. Drizzle with olive oil and lightly season with salt. Bake for 10 minutes to soften the peppers.
3. Cook the Meat: While the peppers bake, heat a large skillet over medium heat. Add the ground chicken or turkey and cook until browned and cooked through, about 6-8 minutes. Drain any excess fat.
4. Sauté the Onion and Garlic: Add the diced onion and minced garlic to the skillet and cook for 2-3 minutes until softened.
5. Season the Mixture: Sprinkle in cumin, chili powder, paprika, and salt. Stir well to coat the meat and vegetables with the spices.
6. Add Rice and Beans: Stir in the cooked rice, black beans, and corn. Add 3/4 cup of the enchilada sauce and mix until everything is well combined and heated through.
7. Stuff the Peppers: Spoon the filling evenly into the halved bell peppers. Drizzle the remaining enchilada sauce over the top and sprinkle with shredded cheese.
8. Bake: Cover the baking dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
9. Garnish and Serve: Remove the peppers from the oven, garnish with fresh cilantro, and serve with lime wedges.

Tips for Making the Recipe

• Even Cooking: Make sure to bake the bell peppers before filling them to soften them slightly and ensure even cooking. This step also helps the peppers retain their shape.
• Customize the Filling: You can experiment with the filling by adding sautéed veggies like mushrooms, zucchini, or spinach for extra flavor and nutrition.
• Cheese Layer: For an extra cheesy dish, you can add more cheese on top before baking for a thicker, gooey layer.
• Use a Spoon for Even Stuffing: When stuffing the peppers, use the back of a spoon to press the filling gently into the peppers, making sure they are evenly packed.

How to Serve

These stuffed bell peppers are great on their own or served alongside a fresh salad or a side of Mexican rice. For a more filling meal, pair them with a side of guacamole or some crispy tortilla chips. The lime wedges add a burst of freshness that complements the spiced filling beautifully. You can also drizzle extra enchilada sauce over the top for an additional layer of flavor.

Make Ahead and Storage

• Storing Leftovers: You can store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until warmed through.
• Freezing: Stuffed bell peppers freeze well. After assembling them, before baking, wrap them tightly in plastic wrap or foil and place in a freezer-safe container. Freeze for up to 3 months. To bake, thaw in the refrigerator overnight and bake as directed.
• Reheating: For the best results, reheat stuffed peppers in the oven to preserve the texture of the peppers and cheese. Alternatively, you can reheat them in the microwave, though the peppers may lose some of their crispness.

FAQs

1. Can I use other types of meat for the filling? Yes, you can substitute ground beef, pork, or even a vegetarian filling for the ground chicken or turkey.
2. Can I make these stuffed peppers ahead of time? Yes, you can prepare the stuffed peppers in advance and refrigerate them until ready to bake.
3. Can I freeze stuffed bell peppers? Absolutely! You can freeze the stuffed peppers before baking. Just wrap them tightly and store them in the freezer for up to 3 months.
4. Can I use a different type of cheese? Yes, feel free to use cheddar, Monterey Jack, or any cheese that melts well.
5. How do I know when the peppers are cooked? The peppers should be tender but still hold their shape, and the cheese should be bubbly and golden brown.
6. Can I use store-bought enchilada sauce? Yes, you can use store-bought enchilada sauce for convenience.
7. How can I make these peppers spicier? Add jalapeños, chili flakes, or hot sauce to the filling for added heat.
8. Can I add more vegetables to the filling? Yes, feel free to add sautéed veggies like mushrooms, zucchini, or spinach to the filling mixture.
9. Can I make this dish vegetarian? Yes, by omitting the meat and adding extra beans or vegetables, you can easily make this a vegetarian dish.
10. How long will the leftovers last? Leftovers can be stored in the refrigerator for up to 3 days.

Conclusion

Stuffed bell peppers with melted cheese are a perfect balance of flavor, texture, and ease. With a savory filling of seasoned ground chicken or turkey, rice, black beans, corn, and gooey cheese, these peppers are both satisfying and delicious. Whether you make them for a weeknight dinner or a special gathering, they are sure to be a hit with family and friends. Try this recipe for a meal that’s full of flavor, easy to customize, and perfectly comforting.

Print