Mexicano Stuffed Peppers
Recipe type: Dinner
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 pounds of Ground Turkey Breast (can use Ground Chicken breast)
  • 1 Bag of Frozen Cauliflower Rice (Completely defrosted)
  • 2 Tsp of Old El Paso Taco Seasoning
  • ¾ cup of Kidney Beans (Red) (Rinsed and Drained)
  • ¾ cup of Canned Corn (drained)
  • 1.5 cups of Salsa
  • Onion (small, chopped small)
  • 6 Large Green Peppers
  • 1 teaspoon of dried Cilantro
  • Vegetable Cooking Spray
  • Kraft Fat Free Shredded Cheddar Cheese (Optional)
  • Plain Fat Free Greek Yogurt (Optional)
  • 1 Teaspoon of Mexican Oregano (Optional)
  1. Spray a large saute pan with nonstick cooking spray. Place over medium heat until hot.
  2. Dump minced onion into pan. Cook until translucent. Add ground meat, saute until browned.
  3. Add beans, corn, rice, taco seasoning, cilantro and Mexican oregano if using. Stir in salsa.
  4. Clean and cut peppers in half lengthwise. Scoop out membranes.
  5. Fill a large pot with water and boil. Add peppers to boiling water for 3-4 minutes. Drain into a strainer and rinse under running cold water.
  6. Spray a large baking dish (at least 13 x 9) with nonstick cooking spray. Make sure peppers are cool enough to handle and stuff up to ½ cup of meat/bean mixture into each pepper half.
  7. Cover and bake at 350 degrees for 20-30 minutes or until peppers have crisped up and meat is heated through each pepper.
  8. Top with extra salsa, a dollup of fat free plain Greek yogurt and up to ¼ cup of Kraft Fat Free Shredded Cheddar to keep at 0 Points on the Blue & Purple Plans and 3 SmartPoints per serving on the Green Plan.
Recipe by Dee Dee Does at