Deconstructed Stuffed Peppers

5 from 3 votes

Deconstructed Stuffed Peppers

Deconstructed Stuffed Peppers combine ground turkey, lots of peppers and tomatoes, beans, rice, enchilada sauce, and cheese. This "inside out" meal is an easy spin on stuffed peppers and makes great meal prep!

Course Main Dish

Cuisine American, Mexican

Keyword deconstructed stuffed peppers, Stuffed peppers

Prep Time 30

Cook Time 40

Total Time 1 10

Servings servings

Calories 458kcal

Author Sue Ringsdorf

Ingredients

For the turkey and veggies:

1 Tablespoon olive oil
2 pounds ground turkey
1 medium onion - diced
1 medium poblano pepper
1 medium red bell pepper
1 medium yellow bell pepper
1 Tablespoon ground cumin
3 teaspoons chili powder
1 teaspoon garlic powder
1/2 teaspoon onion powder
kosher salt and freshly ground black pepper - to taste

The remaining:

3 cups tomatoes - chopped
15 oz. pinto beans - rinsed and strained
3 cups cooked white rice
20 oz. enchilada sauce (medium heat) - or use my homemade sauce
8 oz. Mexican cheese
cilantro, Tostito chips - to serve

Instructions

Thinkly slice the peppers and onions. Chop up the tomatoes.
Heat a stock pot (or LARGE skillet) over medium-high heat. Add olive oil and the peppers and onions, and cook until softened (about 5 minutes). Remove the mixture to a bowl and set aside.
1 Tablespoon olive oil, 1 medium poblano pepper, 1 medium red bell pepper, 1 medium yellow bell pepper , 1 medium onion
To the same pot, add the ground turkey and cook until browned, stirring frequently. Then add the seasonings (the cumin, chili powder, garlic powder, onion powder, salt, and pepper) and stir for a couple more minutes.
2 pounds ground turkey, 1 Tablespoon ground cumin, 3 teaspoons chili powder, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, kosher salt and freshly ground black pepper
To the pot, add the chopped tomatoes, beans, and the enchilada sauce. Simmer until hot.
3 cups tomatoes, 15 oz. pinto beans 20 oz. enchilada sauce (medium heat)
Meanwhile cook the rice. I normally use the instant pot for rice.
3 cups cooked white rice
Then add the softened peppers and onions and the cooked rice. Stir well and continue heating until hot.
When the pepper mixture is hot and bubbly, add cheese to the top. Add a lid (or foil) to the top, turn the heat off, and let the cheese melt.
8 oz. Mexican cheese
Serve the deconstructed stuffed peppers with a sprinkle of cilantro and a side or two. Also great with a frozen margarita! (Ideas on the blog post!)
cilantro, Tostito chips

Notes

Recipe Tips/Modifications

Modify as you like. Use a different ground meat (beef, chicken, pork), other peppers (jalapeño or habanero for heat), skip the beans or add a different type (black bean or white bean), skip the tomatoes, add other seasonings.
Make sure you have some heat. If you use my homemade enchilada sauce, the heat will be just right. If not, make sure you use a canned sauce with some heat or add some red pepper flakes etc.
Try using quinoa instead of rice for a protein boost!
You can prep this casserole ahead, refrigerate, and then heat up in the oven. Just add everything to a 9x13 casserole dish and bake.
This recipe is a great one for meal prep and makes great leftovers!

Nutrition