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Recipe of the Month: Stuffed Peppers!

By March 14, 2019August 22nd, 2019No Comments

Bell peppers have never been my favorite vegetable but my husband loves them! So I decided I would grow them in my garden. I found that not only are they fun to grow but they are bountiful!

So I was stuck with “what the heck am I going to do with so many peppers?”

Answer: learn to like them.  And I did.

Mostly.

I still try to stay away from the green ones.

Their flavor is just not up my alley. But most the others create a very nice, sweet flavor for many of the dishes we love (think stir fry or sautéed shrimp) not to mention all the added nutrition.

So, a little at a time I started finding ways to put them in many of our staple meals including breakfast. I now love to sauté the red ones with onions and put them in my breakfast casserole!

One of the biggest hits was my Mexican take on stuffed peppers! So I thought I would share this recipe with you today!  This dish is super easy, extra delicious, satisfying, and great for these cold winter days!

 

Prep Time: 30 Min

Cook Time: 30 Min

Total Time: 1 Hr

Servings: 5

Ingredients

  •  5 Bell Peppers (1 or 2 per person,)
  •  2 lbs ground turkey
  •  1 large onion
  •  2 Taco seasoning packet ( 1 for each pound of ground turkey)
  •  1 14 oz can diced tomatoes, mostly drained or don’t drain but leave out the water that the taco seasoning instructions call for
  •  3 tablespoons olive oil
  •  1 Tbsp of salt
  •  1 Tbsp of pepper
  •  1 cup shredded sharp cheddar cheese

Instructions

  1.  Slice the tops off of the peppers and clean out the seeds and devein.
  2. Line a baking pan with foil and grease the bottom with some of the olive oil.  Rub or brush olive oil on the exteriors of the peppers and then rub salt and pepper to taste all over the outsides.
  3. Place in the pan to wait for the filling.
  4.  In a skillet, put 2 tablespoons or so of olive oil and sauté your onions (about 4 minutes or so).
  5. Add the ground turkey and cook through.
  6.  Add the taco seasonings and tomatoes and mix breaking up the meat until crumbly and just cooked through.  (More or less follow the instructions on the seasoning packet)
  7.  Once cooked through, use a spoon and fill the peppers and mound the meat at the top.
  8. z Sprinkle with cheese and cook at 350º for about 30 minutes or until the peppers are wrinkly and juices are starting to bubble.

I love serving with hot sauce and/or our favorite salsa!  You can serve with Spanish rice or a salad and it’s a very hearty, satisfying meal!

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