With a few simple ingredients, you can turn traditional stuffed peppers into a Cinco de Mayo dish. My wife called these “one of the best dinners I’ve ever made”.
Notes:
Many of my ingredients aren’t meant to be exact measurements. For example, you can always add more garlic, or skip completely to suit your tastes. The same goes for the taco seasoning, which can be adjusted as well, depending on the level of spice/heat you want.
Mexican Stuffed Peppers
Ingredients:
- 3 large peppers that stand upright, or can be trimmed to stand upright
- 1 lb ground turkey
- 1 medium onion, diced
- 1 4 oz can of green chiles
- 4 Tbsp taco seasoning
- 1 clove of garlic, minced
- 1 1/3 cups of shredded cheese (cheddar, colby, cheddar jack, etc)
- 1 cup of taco sauce
- 2 Tbsp olive oil
Directions:
- Saute the diced onions in a no-stick pan until soft, 4-5 minutes.
- Add in the garlic, taco seasoning, and the ground turkey. Cook for another 5 minutes to brown the turkey, draining any fat that appears.
- Stir in 1/3 cup of taco sauce, green chiles, and 1/3 cup of cheese until fully combined.
- Preheat the oven to 350 degrees.
- Make sure each of the peppers stands upright on their own. If not, carefully trim a small amount from the bottom, but don’t cut enough to make a hole.
- Cut the tops off of the peppers and gently remove the seeds and veins to hollow out the peppers.
- Fill each about half-way with the turkey filling.
- Sprinkle a layer of shredded cheese in each pepper, and pour a little of the remaining taco sauce in, to coat the cheese.
- Add another layer of ground turkey until it reaches about a half inch from the top of the pepper.
- Fill the remaining space with shredded cheese and pour on more of the taco sauce.
- Put the three peppers upright on a foil-lined cookie sheet, and bake in the oven for an hour.
- When finished, pour on any remaining taco sauce (optional).