These Tex-Mex Style Stuffed Peppers are filled with flavor and are a great recipe to make when you are cooking for others or want some leftovers! My Tex-Mex Style Stuffed Peppers are filled with ground turkey, rice and beans that have been cooked in enchilada sauce and then topped with melted cheddar cheese and then baked in the oven. Finished off with deconstructed elotes, crumbled tortilla crisps and cilantro, these Tex-Mex Style Stuffed Peppers are a colorful delight that will leave you full and satisfied.
Tex-Mex Style Stuffed Peppers
Grocery List:
1Lb of Ground Turkey
2 Red Bell Peppers
1 Small Sweet Onion, diced
1 Garlic Clove, minced
1 Tsp Chili Powder
1 Tsp Cumin
1/2 Tsp Coriander
1/2 Tsp Cayenne
1/2 Tsp Paprika (+ 1 additional tsp for corn)
1/2 Tsp Dried Oregano
1/2 Tsp Garlic Powder
1/2 Cup White Rice
1/2 of a 15oz Can of Black Beans
1/2 of a 28 oz Can of Red Enchilada Sauce
1 15oz Can of Corn Kernels
1/2 Cup Crumbled Cotija Cheese
1/2 Cup Mayonnaise
2 Tbsp Chipotle in Adobo Sauce
2-3 Cups of Shredded Cabbage
1/2 Tsp of Red Wine Vinegar
1/2 Tsp of Maple Syrup
Olive Oil
Kosher Salt
Optional (Suggested) Toppings:
Crumbled Tortilla Chips
Chopped Cilantro
Directions:
1. Preheat oven to 400 degrees
2. Lay the red bell peppers flat on a tray lined with parchment paper and place in the oven. Roast at 400 degrees 20 minutes
3. Add 2 tbsp of olive oil into a medium sauté pan and raise the heat to medium-high. Once the oil is fragrant add in the diced onion, add a pinch of kosher salt and toss around
4. After about 2-3 minutes add in the minced garlic and mix
5. After you have tossed the garlic and onions add in the ground turkey, chili powder, cumin, coriander, cayenne, paprika, dried oregano and garlic powder. Add a pinch of kosher salt and mix evenly allowing the turkey to cook
6. In a separate small pot measure out 1/2 cup white rice. Add in 1 cup of water and place over high heat. Bring to a bubble and then once it begins to bubble immediately drop the temperature to simmer and place the lid on. Cook for 20 minutes
7. At this time your red bell peppers should be ready to come out. You will know as the outer layer will begin to just lightly brown and soften on the outside. Remove the peppers from the oven and place in a paper bag and close. If you do not have a paper bag you can also place in a bowl and cover. This will enable the outer skin to be peeled off the pepper in an easier way
8. Once the peppers are out of the oven raise the temperature to 425 degrees
9. Add in the black beans to the ground turkey and mix. Once mixed add in the red enchilada sauce. Raise the heat to high and once it comes to a bubble, drop the heat to a simmer and cover
10. After you have drained the can of corn, pour the corn onto a tray lined with parchment paper. Season with 1 tsp of paprika and a pinch of kosher salt. Mix with about 1 tablespoon of olive oil and place in the oven to roast
11. By this time your rice should be just about cooked. Take the lid off the ground turkey and add in the rice. Mix evenly and then remove the pan from the heat
12. Grab your stuffed peppers that have been cooling down. Carefully remove the outer layer of bell peppers that begin to wilt while in the oven. Once you have removed the outer layer, slice the very top part of the pepper off and carefully remove the seeds with your hands. Try not break up the integrity of the pepper during this step
13. In a small to medium sized baking dish line the bottom with about 2 tablespoons of the red enchilada sauce. Place the deseeded peppers upright and begin stuffing the peppers with the turkey, rice and beans mixture. Once the peppers are stuffed add 1/4 cup of shredded cheddar cheese on top of each pepper
14. Place the peppers into the oven until the cheese has fully melted
15. In a bowl add in the Cotija cheese crumbles, mayonnaise and chipotle in Adobo. By this time your corn should be lightly roasted on the outside. Add in the roasted corn and mix evenly in the ingredients and set aside
16. Toss the shredded cabbage with 1 teaspoon of olive oil, red wine vinegar, lime juice and maple syrup
17. For plating, portion out the dressed cabbage into small bowls and place the stuffed peppers on top. Add the deconstructed elotes over and around the stuffed peppers
18. Finish off with crumbled tortilla chips and chopped cilantro then serve immediately