Friday, June 15, 2012

Southwestern Stuffed Peppers

This recipe and blog post comes from my sister, Shannon. She made this for her first dinner party at the home she just bought with her fiance.

I was one of the lucky ones in attendance so I can attest that this was a great meal. I can't eat peppers, so I just had the stuffing on taco shells, but everyone else seemed please with them and I can see why! Stuffed peppers always seem to be a crowd pleaser, but the stuffing in this version is so much tastier than the traditional version (at least in my opinion).

Shannon said it was very easy to make, but she had difficulty choosing what sides to go with it. Instead of stuffing the peppers with rice, she used that as a side and made some steamed broccoli. Next go around she wants go add a clove or two of garlic and see what kind of flavor that will add to the dish. She would also recommend browning the peppers in the saute pan with the onions for a few minutes. The peppers would have been better if they were crispier.

The great thing about this meal is how well they heat up for leftovers. She had one for lunch the next day and said it was like eating it the first time around.

Southwestern Stuffed Peppers
Serves 3-4

1/2 lb lean ground turkey breast
1 cup chopped onions
1 heaping tbsp of homemade taco seasoning (or you can use the packaged type if you like)
2 cups of cooked rice (any type you like – I like brown)
3-4 bell peppers, halved and seeds removed
1 can of black beans, drained & rinsed
½ cup of frozen corn
1 small jar of salsa
olive oil 
shredded cheddar cheese
sour cream (for topping)
sliced avocado (for topping)
  1. Preheat the oven to 400 degrees.
  2. Lightly coat the peppers with olive oil and roast in a baking dish about 20-25 minutes just until cooked through.
  3. Prepare the rice.
  4. Remove the peppers from the oven and allow to cool until you can handle them.
  5. Cook turkey until it is slightly browned (also can do this ahead of time to cut down on time).
  6. Saute onions until they are cooked through and translucent.
  7. 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.
  8. Carefully spoon the turkey mixture into each half of the bell peppers and place back into the baking dish.
  9. Cook the peppers for another 15-20 minutes or until the peppers are cooked all the way through.
  10. Before removing from the oven sprinkle the tops of each pepper with shredded cheddar cheese.
  11. Place back into the oven just until the cheese has melted.
  12. Remove from the oven and top with avocado slices and/or sour cream just before serving.

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