Ingredients
Scale
- Preheat oven to 375°F for finishing peppers with melted cheese.
- Cut tops off peppers, remove seeds and membranes.
- Heat olive oil in skillet over medium heat; sauté onion and garlic 3–4 minutes.
- Add ground turkey and spices; brown meat, then stir in diced tomatoes and cook 5 minutes.
- Mix in cooked rice, corn, black beans, and half the salsa; taste and adjust seasoning.
- Stuff each pepper with turkey mixture.
- Place peppers upright in baking dish; spoon remaining salsa on top and sprinkle cheese.
- Bake 25–30 minutes until peppers are tender and cheese is melted.
- Use quick release or natural release if pressure-cooked, tilting valve safely.
Instructions
- Preheat oven to 375°F for finishing peppers with melted cheese.
- Cut tops off peppers, remove seeds and membranes.
- Heat olive oil in skillet over medium heat; sauté onion and garlic 3–4 minutes.
- Add ground turkey and spices; brown meat, then stir in diced tomatoes and cook 5 minutes.
- Mix in cooked rice, corn, black beans, and half the salsa; taste and adjust seasoning.
- Stuff each pepper with turkey mixture.
- Place peppers upright in baking dish; spoon remaining salsa on top and sprinkle cheese.
- Bake 25–30 minutes until peppers are tender and cheese is melted.
- Use quick release or natural release if pressure-cooked, tilting valve safely.
Notes
- Cool leftovers before storing; refrigerate up to 4 days or freeze 2–3 months.
- Reheat in oven or microwave for best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pressure Cooker & Oven
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 380