Beans are a great source of protein and fiber and a wonderful addition to a healthy diet. I also sneak in bulgur wheat and lean ground turkey in this delicious recipe– It’s a complete meal stuffed in a pepper! Here is a salsa I like to use because it is relatively low in salt, has no added sugar (as, unfortunately a lot of them out there do!), and has wholesome simple ingredients you would expect in a salsa (Ripe tomatoes, fresh onions, fresh tomatillos, fresh pasilla peppers, fresh jalapeño peppers, fresh cilantro, apple cider vinegar, fresh parsley, fresh garlic, sea salt, and cumin). Feel free to use your favorite brand as long as its nutritional profile is about the same.
Mexican Stuffed Bell Peppers
Cuisinicity Tip: I like to use smoked mozzarella because it has such a rich flavor and I can get away with using it sparingly–just enough to give it that sizzling-out-of-the-oven-cheesy taste but not so much that the saturated fat content gets too high! Cuisinicity Tip 2: Note that I do not add any salt to this recipe because the refried beans, salsa and smoked mozzarella already take care of that!
Servings 4
Ingredients
- 4 red or yellow bell peppers
- 1 Tbsp extra-virgin olive oil
- 1 clove garlic minced
- 8 ounces lean ground turkey
- 1 can 15 oz fat-free vegetarian refried beans (no added sugar)
- 1 1/2 cups mild salsa no added sugar
- 3/4 cup cooked bulgur wheat*
- 1/4 cup grated smoked mozzarella cheese
Instructions
- *To cook the bulgur wheat:
- Boil 2/3 cup water in a small pan, then add ½ cup dry bulgur wheat. Cook for 3-4 minutes, uncovered, then turn off the stove and cover for 5 minutes. That will make about 3/4 cups cooked bulgur wheat, which is what you need.
- Preheat the oven to 350°F.
- Rinse and dry the peppers. Slice off the tops, remove the cores and seeds, and place in a baking pan.
- Heat the oil in a skillet. Add the garlic and sauté for a few seconds. Add the ground turkey and cook, stirring constantly for 5 minutes so it doesn't clump.
- Add the refried beans, salsa, and cooked bulgur wheat and cook for 3 to 4 minutes, or until bubbly.
- Stuff each pepper with 1/4 of the stuffing and top with 1/4 of the cheese.
- Bake for 20 to 25 minutes, then broil for 5 minutes, or until the cheese is sizzling and golden.
This was great and easy. My son loved it. Did white rice instead.
I am so glad Kim! I love to hear that! I do still recommend you try the bulgur wheat if your family has no allergies to wheat because it is also delicious and more nutritious and also quicker to cook!
I heard your husband, Dr. Katz, mention the site while he was a guest on the Adam Carolla podcast. This was the first recipe I tried, and it was awesome! Thanks.
That’s great to hear, Brian! I’m sure Catherine is thrilled that you love her recipes. Have you tried the Moroccan Tagine yet? To die for! https://cuisinicity.com/moroccan-tagine-vegan/
Yum yum yum! I’m eating your amazing recipe right now. I wanted to make Stuffed green peppers tonight from my harvest and was honored to watch your Husband today on Awakening from Alzheimers. Which is in itself was a blessing today, but I was also turned on to your Website.
Absolutely delicious. I was sprouting some wheat grass seeds so used them instead of cooking some and wow! We can’t wait to make this again. I may even incorporate some raw seeds to. I’m so excited to meet you and David Catherine! Many thanks!
I am so happy to hear it Elizabeth!! A BIG WELCOME to the Cuisinicity table! 🙂
I just finished making your BEAUTIFUL stuffed pepper recipe and I can’t wait to gobble it all up!!! I sent pictures to Valerie! It was so easy! Thank you!! 😀
Aw Alyssa, thank you so much, little sweetie!!! I am so happy that you loved it! 🙂
Such a delicious recipe!!! Healthy, flavorful, not to mention beautiful ! All around a winner 🙂
This looks like delicious stuffed in a beauty! Love stuffed peppers! Super creative!
Thank you Rebecca!!! I love that you noticed how pretty they are too!!
I love this recipe! So simple to make, and absolutely delicious!!
Thank you my Valerie!!! I know you have made this recipe several times and every time it makes me so happy to see it come to life in your kitchen!!!