I love stuffed peppers but don’t always love the extra steps of pre-cooking and actually stuffing them (especially when I’m meal prepping and time is at a premium). So I decided to deconstruct them and throw it all in a bowl instead! I’m calling these Tex-Mex Unstuffed Pepper Bowls. Original, I know.
The flavors and textures here are reminiscent of chili considering all the ingredients at play – but I felt like this was lighter, brighter, and certainly less soupy. And definitely crave-worthy! This recipe started out as an experiment and I was honestly a little surprised with how much I loved it. That said, I don’t recommend skipping the cheese on top because you really need that creamy element to bring it all together. I thought the Tillamook Mexican 4 Cheese blend was a perfect match here, but of course you could use a lower fat shredded cheese option to make it a little lighter.
Ingredients and Substitutions
Here’s what you’ll need to recreate these Tex-Mex Unstuffed Pepper Bowls:
- Bell peppers – Any colors will work, but for the most contrast in colors, I like green and orange.
- Ground turkey – I like 94/6 for the best balance of macros and flavor. You could also use ground chicken or ground beef if you prefer.
- Black beans – These add plenty of fiber and some extra protein. You could swap these out with another kind of bean if you prefer, though you’ll lose some of that Tex-Mex flavor.
- Corn – Frozen or fresh work great, but I’d stay away from the canned stuff since it’s too watery.
- Salsa – Go for a classic tomato salsa that’s more chunky style rather than restaurant style. You don’t want it to have too much liquid.
- Onion – Adds some extra flavor to the mix, though you could probably get away with skipping if you don’t have any on hand.
- Cheese – The cheese brings the whole thing together! I don’t recommend skipping it. I went with a Mexican 4 cheese blend, but something like Monterey Jack or Colby Jack would work well here too.
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Tex-Mex Unstuffed Pepper Bowls
Ingredients
- 1 lb 94/6 ground turkey
- 2 medium bell peppers, chopped, (300 grams total)
- 1/2 medium sweet onion, diced, (75 grams)
- 1 15.5 oz can low sodium black beans, rinsed and drained
- 1 cup frozen corn kernels, (135 grams)
- 1 16 oz jar chunky salsa
- 2 tsp olive oil, divided, (9 grams)
- 3/4 tsp chile powder
- 1/2 tsp cumin
- 1/2 tsp Oh My Spice! Spicy Fajita seasoning
Toppings
- 1 cup Tillamook Mexican 4 Cheese Blend, (112 grams)
- 1/3 cup green onion, chopped, (33 grams)
- 1/4 cup cilantro, chopped
Instructions
- Add 1 15.5 oz can low sodium black beans, rinsed and drained and 1 cup frozen corn kernels to a large bowl. Set aside.
- Heat 1 tsp olive oil in a large skillet over medium-high heat. Once the oil is hot, add 2 medium bell peppers, chopped and 1/2 medium sweet onion, diced. Sauté for 2-3 minutes until slightly tender, but still crisp enough to hold their shape well. Add pepper mixture to the bowl with the beans and corn and stir.
- Add remaining 1 tsp of olive oil to the skillet. Once hot, add 1 lb 94/6 ground turkey and season with 3/4 tsp chile powder, 1/2 tsp cumin, and 1/2 tsp Oh My Spice! Spicy Fajita seasoning. Break the ground turkey apart with a wooden spoon or spatula as it cooks.
- While the turkey cooks, pre-heat oven to 450°F and arrange 4 oven safe meal prep containers on a rimmed sheet pan.
- When the turkey is mostly cooked through but still has some spots of pink, add 1 16 oz jar chunky salsa and stir to coat the turkey evenly. Cook the turkey through, then remove to the bowl with other ingredients and stir until well combined.
- Divide the mixture evenly between the 4 meal prep containers and top with 1 cup Tillamook Mexican 4 Cheese Blend. Bake at 450°F for 5-10 minutes or until the cheese is melted and beginning to get golden brown.
- Top with 1/3 cup green onion, chopped and 1/4 cup cilantro, chopped before serving.
Tips & Tricks
Nutrition Information
