Stuffed Bell Peppers

Main Dish

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Serves six (6) ppl.


  • Six (6) bell peppers
  • Two (2) lbs. ground turkey
  • 1/2 onion, chopped
  • Three (3) garlic cloves, minced
  • Three (3) cups wild rice, cooked (we use instant rice)
  • One (1) 8.5 oz can of corn, drained
  • One (1) 8.5 oz can of black beans, drained
  • Two (2) tsp. cumin
  • Two (2) tsp. chili powder
  • Salt, to taste
  • Pepper, to taste
  • Shredded cheese, to garnish
  • Chopped green onions, to garnish


  • Set oven to 350 degrees Fahrenheit.
  • Prep bell peppers by removing the tops and pith (seeds and inside lining).  Wash and place in a baking dish.
  • In a medium pot, cook rice and set aside.  
  • In a medium size skillet, sauté onions over medium heat.
  • When translucent, add minced garlic and ground Turkey.  Cook until browned and drain meat.
  • Mix cooked turkey and wild rice, corn, black beans, cumin, chili powder, salt, and pepper.  Stir well and scoop inside prepped peppers.
  • Top with cheese, tent foil over baking dish (making sure it does not touch the cheese) and bake for 30 minutes.  
  • Uncover and bake for another 15 minutes.
  • Garnish with chopped green onions.

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