Matthew’s Southwest Stuffed Peppers

red, green and yellow bell peppers sitting on a cutting board

Recipe by Matthew, Lakeshore Aquatics Specialist


3 peppers halved – We suggest using poblano (spicy) or bell peppers (mild). Leaving the stems on will keep the mixture in better.
1 lb. lean ground turkey, chicken or beef
1 small sweet or red onion chopped
1 cup of canned or frozen (defrosted) corn
1/4 cup of chopped cilantro
2 cups of shredded cheese of choice
1 tbsp olive oil
1 tbsp ground cumin
1 1/2 tsp kosher salt
1 tsp ground black pepper


  1. Preheat oven to 350°F.  Line a large rimmed baking sheet with parchment paper or aluminum foil.  If you’re using aluminum foil, spray it down with non-stick cooking spray.
  2. Place peppers cut side up on the baking sheet.  Make sure the peppers aren’t overlapping.  Bake for 15 minutes.
  3. While peppers are cooking, in a large, non-stick pan heat your oil over medium heat. Add your meat. Then add the onion, corn, cumin, salt, and pepper. Stir occasionally while cooking until meat is fully cooked* and vegetables are tender.  Remove from the heat and stir in 1 1/2 cups of cheese and 1/2 cup of cilantro.
  4. Divide mixture into pepper halves, then sprinkle the rest of your cheese on top. Bake for about 5 minutes, or until the peppers are tender and cheese is melted.
  5. Once the peppers are done, you can sprinkle additional cilantro on top.

*Poultry should be cooked to a minimum internal temperature of 165°F.  Ground beef should be cooked to a minimum internal temperature of 160°F.  Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.