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Mexican-Style Ground Turkey and Beer Rice-Stuffed Bell Peppers in Cast Iron

Pre-roasted bell peppers filled with ground turkey mixed beer-rice, salsa, and black beans.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Course Main Course
Cuisine American
Servings 8
Calories 237 kcal

Equipment

  • 9 x 13 Inch Cast Iron Casserole Pan. This will hold about 4 bell peppers (8 halves). If you don’t have 9 x 13 Inch Cast Iron Casserole Pan or cast iron bakeware, use any cast Iron pan/pot/skillet large enough to accommodate the number of bell pepper halves you plant to cook. Use what's in your arsenal of iron!
  • 7-quart Dutch oven browning and sautéing 5- or 7-quart Dutch oven browning and sautéing (a 9-quart will be okay too and, if you don’t have a Dutch oven, use a 12-inch cast iron skillet or larger).
  • 3-quart Cast Iron Sauce Pot for cooking the rice (okay, if you want to use a different pot for the rice, we’ll let it slide…this time).
  • Knife to cut the onions and the bell peppers
  • Smaller Knife to cut out the Placenta of the Bell Pepper.
  • Cutting Board
  • Regular Spoon from the silverware drawer for spooning the stuffing into the bell peppers
  • Wooden or Bamboo Spatula for sautéing and stirring it all about as we prepare the ingredients.
  • Bowl with a paper towel on the bottom to drain the meat and onions after we brown and sauté them.
  • Can Opener for the canned black beans.
  • 1 Cup Measuring Cup to sort out the rice and beer
  • Measuring Spoons: Teaspoon and Tablespoon.
  • Wired Thermometer Optional - To keep track on the internal temperature of the roasting, stuffed bell peppers.
  • Strainer To FIRST drain and wash off your black beans and later to allow the meat and sautéed onions to drain.
  • Large bowl to mix all the ingredients
  • Hot plate and hand mits (that cast iron is HOT!)
  • Serving Spoon

Ingredients
  

  • 4 Bell Peppers Colors are your preference
  • 2 Oil Olive or Grapeseed Oil for coating the outside of the bell peppers. You may need more.
  • 1 Pound Lean Ground Turkey Breast You could do 2 pounds if you wanted to be meatier. You can also add a bit of sausage if you want or substitute the turkey for ground beef or ground chicken. It’s up to you (and what’s available in the fridge).
  • 2 Cup Beer Rice See Recipe - Could just use rice or brown rice. Needs to be pre-cooked.
  • 1 Chopped Onion About a cup’s worth raw. You'll have less than a cup after sautéing...and that's what we want. 
  • 1 Can of Black Beans Drained and Rinsed
  • ½ Cup Frozen Corn More or Less and Fresh from the Garden is A-OK too
  • 1 15oz Jar of Salsa About 15 ounces (give-or-take of cold or room temperature salsa)
  • 1 tbsp Heaping Tablespoon of Taco Seasoning If you want Homemade, try this recipe. If you want more Mexican flavor, add more!
  • 1 Cup Shreaded Cheeze Or Two Cups
  • Fresh Chopped Cilantro Parsley, Chives, Green Onions. (Optional)
  • Sour Cream or Greek Yogurt. Optional
  • Sliced Avocado. Optional

Instructions
 

  • Preheat your Oven to 400°F (205°C) and your cast iron pot that you plan to brown the ground turkey meat in and sauté the onions in.
  • Start the rice cooking on the stove top (See Beer-Rice Recipe).
  • Cut the washed bell peppers lengthwise and through the stem and then cut out the "placenta" but leave the stem on the pepper (not all halves will be able to keep the stem depending on the stem location).
  • Coat the outside of the bell peppers with the oil.
  • Place the cut and oiled bell pepper halves open-side-up in the 9 x 13 Inch Cast Iron Casserole Pan (or other pan of your choice) and put them in the preheated oven.
  • Roast the bell peppers for about 25-40 minutes depending on thickness.
  • Place the oven-pre heated pot over a medium-high burner, add a bit of oil (about a tablespoon or two), and brown the ground turkey meat.
  • While the turkey meat is browning, drain and rinse off the black beans then put them in the bowl you plan to mix your stuffing in.
  • After browning the turkey, set it aside in the colander to drain.
  • Using the oil/fat left behind from the turkey, sauté the onions until they “clear up.” If there is not enough oil or fat left to sauté the onions, you can add a bit of oil here.
  • Add to the mixing bowl:
    1 Can Rinsed Black Beans (already done).
    1 Cup of Browned Ground Turkey
    1 15 Ounce Jar of Salsa
    1-2 Tablespoons Taco Seasoning store-bought or homemade (See Homemade Taco Recipe)
    The Sautéed Onions
    1/2 Cup Corn Kernels
    2 Cups of Beer-Rice (See Recipe).
  • Remove the bell peppers from the oven and fill them with the prepared stuffing by using the silverware spoon. Just "mound" the stuffing slightly.
  • Put the stuffed Bell Peppers in the Oven. Warm everything up to an internal temperature to around 165° F (75°C). I use a wired thermometer
  • Pull the hot, roasted, stuffed bell peppers out of the oven.
  • Preheat the oven to BROIL!
  • Sprinkle (or coat) the tops of the bell peppers with cheese.
  • Place the cheese-topped stuffed bell peppers back in the oven on broil and let them brown (keep a close eye on them; they will burn)
  • Step 13: Put the stuffed Bell Peppers in the Oven. Warm everything up to an internal temperature to around 165° F (75°C).
  • Once the cheese is toasted, pull them from the oven and top them with fresh and chopped cilantro or parsley, avocado, or sour cream (Greek yogurt works pretty okie-dokie too).

Nutrition

Calories: 237kcalCarbohydrates: 19gProtein: 19gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 45mgSodium: 126mgPotassium: 378mgFiber: 2gSugar: 3gVitamin A: 2020IUVitamin C: 78mgCalcium: 115mgIron: 1mg
Keyword beer and rice, bell pepper, chili, mexican, pepper, stuffed bell pepper, stuffed bell peppers, tex mex
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