Growing up I remember my parents eating stuffed peppers on a regular basis. I didn’t get it. Now that I’m older, yum! Sometimes I’m feeling traditional and go with the typical Italian-based stuffed peppers but sometimes I’m craving a bit more of a flavor punch so I whip up something like this. Bonus-the kiddos love these too!
My husband despises green peppers. You will never find them in our house. Ever. I do find that the other colored ones such as red and orange do have better flavor though.
One thing that I love about stuffed peppers is they are so simple, require minimal dishes, and are healthy! I mean how can you go wrong?
I like to boost that health factor by swapping ground beef for ground turkey and white rice for a small amount of whole grain brown rice. I like to cook my own rice but if you’re short on time there are great little microwave ones like Uncle Ben’s. The only reason I try not to use these very often is they typically have a high sodium content.
I like to stuff them as much as possible! I mean, who doesn’t? I use the other 1/2 can of diced tomatoes on the bottom to create a good steaming liquid that helps the peppers cook. I like them crunchy but if you like them softer add a little water to the bottom of the pan as well.
Oh yes, so yum. The key to getting the browning on top of the Chihuahua cheese is a hi broil for about 5 minutes and it really makes a difference.
- 3-4 Bell Peppers (I prefer red, yellow, or orange)
- 1 lb Lean Ground Turkey
- 1 cup cooked whole grain brown rice
- 1/2 medium onion, diced
- 3/4 cup Black Beans
- 1 tsp Chili Powder
- 1 tsp Cumin
- 1/4 tsp Coriander
- Salt and Pepper to taste
- 1 can Diced Tomatoes
- 1 1/2 cups shredded Chihuahua Cheese
- Halve peppers and remove stem, pith, and seeds. Preheat oven to 350 F.
- In a large bowl combine turkey, rice, onion, black beans, chili powder, cumin, coriander, salt, pepper, 1/2 can of diced tomatoes, and 3/4 cup Chihuahua cheese. Be sure to mix well.
- Pour remaining half can of diced tomatoes in bottom of pan. If you like softer peppers add a little water too.
- Place peppers side by side on top of tomatoes.
- Spread filling mixture evenly among pepper halves.
- Cover and bake for 45 minutes-1 hour, reaching internal temperature of 165 F.
- Remove from oven and turn broiler to high.
- Sprinkle remaining cheese on each pepper.
- Broil on high for 5 minutes.
- Let rest for 10 minutes before serving. Enjoy!