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Mexican Stuffed Peppers

Sometimes, I have clients who ask me to spice up their meal plans with recipes that will keep them excited and on track with clean eating or diet. I understand that meal plans can get boring, so I try my best to have variety on my plans. Don’t get me wrong, eating the same meals every week works for many people. I myself, tend to throw a few of the same meals in from week to week just because it works with my goals for that month. One of the recipes I have on my plans is Stuffed Mexican Peppers. It’s an easy, healthy recipe that the whole family will enjoy. 1 stuffed pepper is 237 calories, 26g of protein and 2g of saturated fat. Add this to your weekly rotation to spice up your meal prep!

Mexican Stuffed Peppers


3 large red/green or yellow bell peppers

1 lb. lean, ground turkey or ground chicken

1 tbsp. coconut oil or EVOO

1 small red onion, chopped

1 tbsp. garlic powder

1 tbsp. onion powder

1 tbsp. ground cumin

2 tsp. chili powder

1 cup frozen corn

1 cup of black beans

1 (15 oz.) can tomato sauce OR 12 oz. jar of your favorite clean salsa


Cut the tops off your bell peppers, remove the stems and chop up the lids. Set aside.

Sauté the onions first with the coconut oil or EVOO, then add the turkey or chicken in a skillet and cook until just browned. Add the spices, chopped pepper tops, black beans and corn and continue cooking until the meat is finished. Don’t overcook it as it still needs to bake in the oven.

Stuff the peppers tightly with the meat filling.

In a small casserole dish, pour the tomato sauce into the bottom of the dish, then place your peppers upright. The casserole dish should be small enough to fit the peppers tightly so they stand upright for baking. Place the baking dish in the oven.

Bake at 350 for approximately 30 minutes. These taste best if the peppers are not overcooked. They should still be slightly firm when done.

#Dinner #Nutrition #MealPrep #Recipes #Healthy

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