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Stacked Pepper Ring Tower

Stacked pepper ring tower with salsa-spiced turkey and rice baked until the pepper edges turn sweet and golden. Every dramatic slice shows layers of cheesy filling peeking through roasted pepper rings.
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Prep Time 50 minutes
Cook Time 25 minutes
Total Time 1 hour 15 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Mexican
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Bell peppers
  • 3 large bell peppers sliced into thick rings
Ground turkey filling
  • 1 lb ground turkey
  • 1 cup cooked rice
  • 1 cup salsa
  • 0.5 cup black beans
Cheese topping
  • 1 cup shredded Mexican cheese

Equipment

  • 1 sheet pan

Method
 

Prep the peppers
  1. Slice the bell peppers into thick rings and remove the seeds so each ring holds filling. Keep the rings thick for a sturdy tower structure.
Cook the turkey filling
  1. Brown the ground turkey in a hot pan, stirring until no pink remains and it starts to turn golden at the edges. Cook time until fully browned is about 8–10 minutes.
  2. Stir in the cooked rice, salsa, and black beans and cook until heated through and glossy. Cook time is about 3–5 minutes, stirring to combine.
Assemble the tower
  1. Place a pepper ring on a sheet pan and spoon in a portion of the turkey-rice filling. Repeat to build a tall stack, adding rings and filling until you reach the top.
  2. Top the entire stack with shredded Mexican cheese so it melts over the top layer. Leave a little filling visible through the rings when possible.
Bake
  1. Bake at 375°F for 25 minutes, until the peppers are tender-crisp and the cheese is melted and lightly browned at the edges. Look for a bubbling filling line between layers.

Notes

Pro tip: Slice peppers evenly so each ring bakes at the same rate and stays sturdy for stacking. Refrigerate leftovers in a covered container for up to 3 days; reheat in a 325°F oven or microwave until hot. Freezing is not recommended because the pepper rings can soften during thawing. For a lighter version, use ground turkey breast and swap in low-sodium salsa and reduced-fat Mexican cheese.