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!