I wanted something that was healthy and tasted good. I had never had stuffed peppers, so I thought I would try them. I was a little leery because I'm not a big fan of peppers plain, but I figured it would be ok with all the other ingredients. This recipe called for ground turkey breast. 1) I don't have the equipment to grind up some turkey and 2) I could have got just ground turkey, but I'm not a fan of it at all. I tried some with zucchini boats, and I didn't like it at all. You could still use it if you like it, but I used ground beef. I also only made only two peppers. My husband and I were the only ones that would eat them, so there was no point in wasting any food. I had a bit of leftovers, but I'm sure you can halve it. I didn't because I was going to make more, but then realized my kids wouldn't eat it.
Southwestern Stuffed Peppers
Olive Oil
1/2 lb ground beef
1 cup chopped onions
1 heaping tbsp taco seasoning
2 cups of cooked rice (I used brown)
3-4 organic bell peppers, halved and seeds removed
1 can of black beans, drained & rinsed
½ cup of organic frozen corn
1 (15 -16 ounce) jar of salsa
Shredded Cheddar Cheese
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.
Cook ground beef. I sauteed the onions after cooking the ground beef.
In a bowl add the taco seasoning, cooked ground beef, chopped onions, black beans, corn and rice. Add in the jar of salsa and mix well.
Carefully spoon the ground beef 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 thru. 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.
Remove from the oven and top with whatever you want.
Adapted from Simply Love Food
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