This stuffed pepper recipe is a little more intensive, but not really, it just takes more prep time. But a little pre-planning makes it simple. Again, Pinterest keeps my family from going hungry. Although you might need to put a little more work into it, you’ll also probably have leftovers and it’ll save you from having to cook the next day (bonus!). I usually cook the ground turkey and brown rice that morning (or even the day before) so I’m not spending too much time with the prep work in the hour of naptime Ava has in the afternoon. That way I get a chance to sit and relax a little before she’s up again. And they are really delicious and relatively healthy (I use brown rice), unless you drown them in cheese (which I tend to do).
1/2 lb lean ground turkey breast
1 cup chopped onions
1 heaping tbsp of homemade taco seasoning (I think you could use the packaged kind? I do use homemade and I’ll list the ingredients below)
2 cups of cooked rice (any type, I use brown)
3-4 bell peppers, halved and seeds removed (I used 3 and really 4 would be better as I had to really overstuff the peppers due to having so much filling)
1 can of black beans, drained & rinsed
½ cup of frozen corn
1 (15 -16 ounce) jar of salsa
Shredded Cheddar Cheese
Homemade Taco Seasoning:
1 tbsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp salt
1 tsp black pepper
1. Pre-heat the oven to 400 degrees. Lightly coat the peppers with olive oil and roast in a baking dish about 20-25 minutes just until cooked thru. Remove the peppers from the oven and allow to cool until you can handle them.
2. In a bowl add the taco seasoning, cooked ground turkey, chopped onions, black beans, corn and rice. Add in the jar of salsa and mix well.
3. Carefully spoon the turkey mixture into each half of the bell peppers and place back into the baking dish. Cook the peppers for another 15-20 minutes or until the peppers are cooked all the way through. Before removing from the oven sprinkle the tops of each pepper with shredded cheddar cheese. Place back into the oven just until the cheese has melted.
4. Remove from the oven and top with fresh cilantro, avocado slices and/or sour cream just before serving.
If you give these a try, let me know!
Okay, maybe hate is a strong word, but I’m not that into cooking. I do it because I have to and I don’t want to live on take out. We did that for awhile when Ava was born and we moved into our new house shortly after. We didn’t have the hood installed over our stove and that became my excuse for not cooking, along with my lack of energy from sleep deprivation. When we finally had it put in, I was actually excited to start cooking again, but it quickly lost its appeal as it became another one of the many daily chores on my list. I like to use Pinterest to find new recipes and this one stood out because it made me think of the burrito bowls at Chipotle. And I had most of the ingredients on hand. All I had to do was wash the chicken, open a few cans, & measure out the spices, stir it all up in the crockpot and turn it on and wait. My kind of cooking. Here’s the link to the recipe: http://recipeknead.com/crock-pot-taco-chicken-bowls/. I didn’t have cayenne pepper so I just threw in paprika. And I used chicken tenders instead of chicken breasts, not that it would have made much difference. Also no cilantro since my hubs hates it.
1½ lbs. chicken breasts
1 (16 oz.) jar salsa
1 (15 oz.) can black beans, drained
½ lb. (8 oz.) frozen corn
1 Tbsp chili powder
½ Tbsp cumin
½ Tbsp minced garlic
½ tsp dried oregano
¼ tsp cayenne pepper
¼ tsp salt
to taste cracked pepper
2 cups dry rice
8 oz. shredded cheddar
½ bunch cilantro (optional)
The easiest meal I’ve made in awhile.
1) Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ cup of water. Give everything a good stir and make sure the chicken is covered in the mixture.
2) Secure the lid on your slow cooker and cook on low for 8 hrs.
3) Near the end of the cooking time, cook the two cups of rice according to the package directions.
4) After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken. Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.
This is the final product. Sorry it’s not the best picture. You can’t really tell, but I put it over brown rice. I actually made this in the afternoon for the next day’s lunch. I packed it up for my husband to bring to work-he even texted me to tell me he thought it was good! Whenever I try to cook something new, I always wait for my husband’s seal of approval before adding it to the rotation (I can tell when something isn’t so great because he keeps the commentary to a minimum). So I guess this was a winner! And yes, I really enjoyed it too.
Hope you all like it too!