Stuffed peppers are (and always have been) one of my favorite winter meals. You stuff a green pepper with rice that’s mixed with ground beef, tomato sauce, maybe some corn. Yum. My mom made these a lot when we were little and I have continued the tradition on our house and now it’s one of Z’s favorite meals (well, she eats the filling but not the pepper). I had the idea over the weekend to add a Mexican spin to our stuffed pepper dinner this week so I thought I’d share with you what I did.

Mexican Stuffed Peppers

4 large peppers of any color (I used yellow and orange because why not?), cored
1 small onion, chopped
1 clove garlic, chopped
1 lb ground turkey
1 1/2 C cooked brown rice
1 C frozen corn, thawed
1 can black beans, drained and rinsed
1 tsp cumin
s&p
1 1/2 C tomato sauce

Boil peppers for about 5 minutes until slightly soft, set aside in a baking dish. Saute your onions and garlic until translucent then add your turkey. Once cooked add the rice, corn, and black beans and cook until heated through. Mix in cumin and salt & pepper followed by the tomato sauce.

Fill peppers with mixture and spoon any remaining mixture into the bottom of the baking pan. Cover tops of peppers with remaining 1/2C of sauce.

Bake for 30 to 4o minutes at 350 degrees. I love this Mexican spin on a classic stuffed peppers recipe. Enjoy!