Best Mexican Ground Turkey Stuffed Peppers

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Picture juicy bell peppers overflowing with saucy taco-seasoned ground turkey, black beans, corn, and rice, all tucked under a blanket of melted cheese. That’s exactly what I’m pulling out of the oven when I make these Best Mexican Ground Turkey Stuffed Peppers—and my kitchen smells like my favorite neighborhood taqueria.

I love this recipe because it hits that sweet spot between cozy comfort food and lighter, feel-good dinner. Lean ground turkey keeps things on the healthier side, while plenty of warm spices, tangy tomatoes, and fresh cilantro make every bite pop. It’s a weeknight dinner that tastes like a fiesta, and the leftovers are just as good the next day.

What Kind of Ground Turkey Works Best for Stuffed Peppers?

For this recipe, I reach for 93% lean ground turkey. It has enough fat to stay juicy and flavorful inside the peppers, but it’s still lighter than ground beef. Extra-lean turkey (99%) can turn a bit dry in the oven, especially since we’re baking it twice—once on the stovetop and again inside the peppers.

If you only have extra-lean turkey, don’t worry. Just be generous with the tomato sauce and diced tomatoes so the filling stays moist, and don’t skimp on the cheese. You can also stir in a spoonful of olive oil or an extra splash of broth while the filling cooks.

Ingredients for Best Mexican Ground Turkey Stuffed Peppers

I’m keeping the ingredient list simple and pantry-friendly, but every component has a job to do.

• Bell peppers – The edible “bowls” that get soft and sweet in the oven. I like using a mix of red, yellow, and orange for color and natural sweetness.
• Ground turkey – Our lean protein base that soaks up all the taco spices and tomato goodness.
• Olive oil – Helps the turkey brown and keeps the filling from sticking to the pan.
• Onion – Adds savory sweetness and builds flavor right from the start of cooking.
• Garlic – Brings that classic, punchy aroma you expect from a Mexican-inspired dish.
• Taco seasoning – The shortcut hero. It layers in chili powder, cumin, paprika, and herbs without needing a dozen separate jars.
• Salt and black pepper – Simple seasoning that sharpens all the other flavors.
• Cooked rice – Gives the filling body and makes the peppers hearty enough to serve as a full meal. Brown or white rice both work.
• Black beans – Add creaminess, extra protein, and fiber to keep you satisfied.
• Corn kernels – Pop of sweetness and a little crunch that plays so well with the smoky spices.
• Diced tomatoes with green chilies – Bring in a tangy kick and a gentle heat throughout the filling.
• Tomato sauce (or salsa) – Binds everything together into a saucy, spoonable mixture.
• Fresh cilantro – Brightens the filling and adds a fresh, herby finish.
• Lime juice – A quick squeeze wakes everything up and balances the richness of the cheese.
• Shredded Mexican cheese blend – Melts beautifully on top and inside the peppers so every bite is cheesy and comforting.
• Water – A little splash in the baking dish helps steam the peppers so they soften without burning.

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How To Make the Best Mexican Ground Turkey Stuffed Peppers

Step 1: Prep and Par-Bake the Peppers

Start by preheating your oven and getting the peppers ready. Slice each bell pepper in half from top to bottom, then remove the seeds and membranes. I like to trim just a whisper off the bottom of any wobbly halves so they sit flat in the baking dish.

Arrange the pepper halves cut side up in a lightly greased baking dish and sprinkle with a pinch of salt. Add a couple tablespoons of water to the bottom of the dish, cover it tightly with foil, and par-bake the peppers until they just begin to soften. This step ensures the peppers are tender by the time the filling is bubbly and the cheese is melted.

Step 2: Brown the Turkey and Aromatics

While the peppers are in the oven, heat olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until it’s soft and lightly golden. Stir in the minced garlic and cook just until fragrant.

Add the ground turkey, breaking it up with a spoon as it cooks. Sprinkle over the taco seasoning, salt, and black pepper. Cook until the turkey is no longer pink and the spices coat every crumble of meat.

Step 3: Build the Mexican-Inspired Filling

Reduce the heat to medium, then stir in the cooked rice, black beans, corn, diced tomatoes with green chilies, and tomato sauce. The mixture should look saucy but not soupy—thick enough to mound into the peppers.

Let the filling simmer for a few minutes so the flavors marry and any excess liquid reduces. Turn off the heat, then stir in fresh cilantro, lime juice, and a generous handful of shredded cheese. This is the moment when the kitchen starts smelling seriously irresistible.

Step 4: Stuff the Peppers Generously

Take the par-baked peppers out of the oven and uncover them. If there’s still a bit of water in the dish, that’s okay—it will continue to steam the peppers while they finish baking.

Use a spoon to pack each pepper half with the turkey mixture, mounding it slightly over the top. Don’t be shy; the filling settles a bit as it bakes. Sprinkle the remaining cheese over each stuffed pepper so every one gets a gooey, golden topping.

Step 5: Bake Until Bubbly and Golden

Return the dish to the oven, uncovered, and bake until the cheese is melted and lightly browned and the peppers are fork-tender. You’ll see the filling bubbling around the edges—that’s your cue that dinner is ready.

Before serving, I like to finish the peppers with a fresh sprinkle of cilantro and an extra squeeze of lime juice. That bright pop of acidity keeps the dish from feeling heavy, even with all that glorious cheese.

Step 6: Add Toppings (Optional but Highly Recommended)

Just like tacos, these stuffed peppers love toppings. Dollop on a little Greek yogurt or sour cream, scatter some sliced green onions, or add pickled jalapeños if you want to dial up the heat. A bit of crumbled cotija cheese on top is never a bad idea either.

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Serving and Storing Best Mexican Ground Turkey Stuffed Peppers

When these peppers come out of the oven, they’re a complete meal all on their own—protein, veggies, fiber, and plenty of flavor. I usually serve one whole pepper (two halves) per person, but smaller appetites may be happy with just one half alongside a simple side dish.

Leftovers keep really well, which makes this recipe perfect for meal prep. Let the peppers cool completely, then store them in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer until warmed through and the cheese is melty again, or microwave in short bursts if you’re in a hurry.

Stuffed peppers also freeze nicely. Place cooled peppers on a tray to freeze individually, then transfer them to a freezer bag or container. Reheat from frozen, covered, until hot in the center, then uncover to re-melt and lightly brown the cheese.

What to Serve With Best Mexican Ground Turkey Stuffed Peppers?

Cilantro-Lime Rice

If you want to stretch the meal or you’ve got extra rice on hand, turn it into cilantro-lime rice and serve it on the side. The bright citrus and fresh herbs echo the flavors inside the peppers.

Simple Mexican Chopped Salad

Toss together romaine, cherry tomatoes, cucumber, red onion, avocado, and a quick lime vinaigrette. The crunchy freshness cuts through the richness of the cheesy filling.

Chips and Queso or Salsa

Keep it fun and casual with a big bowl of tortilla chips and your favorite queso or chunky salsa. It feels like a restaurant combo, but you’re still getting a wholesome main dish.

Roasted Veggie Medley

Roast a tray of zucchini, red onion, and cherry tomatoes with olive oil and spices while the peppers bake. The caramelized edges and sweet veggies pair beautifully with the smoky turkey filling.

Mexican Street Corn (Elote) or Esquites

Whether you serve it on the cob or in a cup, that creamy, cheesy, chili-lime corn is a perfect match for these stuffed peppers.

Black Bean and Avocado Salad

If you want to keep the whole meal on the high-protein, high-fiber side, toss extra black beans with avocado, corn, cilantro, and lime. It’s fresh, zesty, and super satisfying.

Fresh Fruit with Tajín

For a lighter finish, serve chilled mango, pineapple, or watermelon sprinkled with a little Tajín seasoning. The sweet-spicy combo is refreshing after a warm, cheesy dinner.

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Want More Mexican Dinner Ideas?

If these Best Mexican Ground Turkey Stuffed Peppers are a hit at your table, you’ll probably love these other flavor-packed favorites too:

• Mexican Tortilla Casserole for a layered, cheesy bake that feeds a crowd.
• Walking Taco Casserole when you want all the fun of walking tacos in cozy casserole form.
• Best Taco Meatloaf for a weeknight spin on classic comfort food with a Tex-Mex twist.
• Cheesy Loaded Beef Fries for game day or any time you’re craving something over-the-top and shareable.

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When you make them, come back and tell me how you customized yours. Did you go extra spicy with jalapeños? Swap in brown rice or quinoa? Load them up with extra cheese on top?

I love hearing how you make these recipes your own, and your tweaks always inspire my next round of kitchen experiments. Questions are always welcome—let’s help each other cook smarter and eat better.

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