SOUTHWEST STUFFED PEPPERS

December 29, 2014

There is one new thing about a stuffed pepper that is the difference between me loving it and being well, a bit perturbed while having to eat it. Learning to slice the pepper in half vertically (creating two, more shallow sides) has transformed my pepper lifestyle. Stuffed peppers made by removing the tops are a bit cavernous, harder to stuff, and in my opinion, less pretty on the plate. This way gets them into your mouth that much easier. (Which is always my goal, of course, getting food into my mouth more easily.)

Southwest Stuffed Peppers from Rachel SchultzSOUTHWEST STUFFED PEPPERS
Serves 5-6

4 bell peppers, sliced in half vertically
1 cup brown rice
1 cup salsa
1 pound ground turkey, cooked
15 ounces black beans
15 ounces corn
1 clove garlic, minced
3 tablespoons mexican seasoning
1 cup cheddar, shredded
1/4 cup cilantro, chopped
Green onions, sliced

Preheat oven to 425 degrees. Arrange peppers in a 9×13 baking dish and roast for 15 minutes. Meanwhile, bring 1 cup brown rice to boil with 1 and 1/2 cups water in a saucepan over high heat. Cover pot and simmer for 10-12 minutes. In a large mixing bowl, combine salsa, cooked ground turkey, rice, black beans, corn, garlic, and mexican seasoning. Stuff roasted peppers with filling. Roast stuffed peppers covered with aluminum foil for 15 minutes. Remove foil and sprinkle tops with cheddar. Roast for 5 more minutes. Top with cilantro and green onion.

SOUTHWEST STUFFED PEPPERS from Rachel Schultz

Roast covered with aluminum foil for 15 minutes. Remove foil and sprinkle tops with cheddar. Roast for 5 more minutes. Top with green onions and cilantro.

5.0 from 1 reviews
SOUTHWEST STUFFED PEPPERS
 
Author:
Ingredients
  • 4 bell peppers, sliced in half vertically
  • 1 cup brown rice
  • 1 cup salsa
  • 1 pound ground turkey, cooked
  • 15 ounces black beans
  • 15 ounces corn
  • 1 clove garlic, minced
  • 3 tablespoons mexican seasoning
  • 1 cup cheddar, shredded
  • ¼ cup cilantro, chopped
  • Green onions, sliced
Instructions
  1. Preheat oven to 425 degrees.
  2. Arrange peppers in a 9x13 baking dish and roast for 15 minutes.
  3. Meanwhile, bring 1 cup brown rice to boil with 1 and ½ cups water in a saucepan over high heat. Cover pot and simmer for 10-12 minutes.
  4. In a large mixing bowl, combine salsa, cooked ground turkey, rice, black beans, corn, garlic, and mexican seasoning. Stuff roasted peppers with filling.
  5. Roast stuffed peppers covered with aluminum foil for 15 minutes. Remove foil and sprinkle tops with cheddar. Roast for 5 more minutes.
  6. Top with cilantro and green onion.

 

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Comments

  • Marti

    What is the serving size? It calls for 4 bell peppers, but says it serves 5-6….so, less than one stuffed pepper per serving?

    • Rachel Schultz

      The pepper are cut in half. So it would serve five to six with each person eating 1-2 of the peppers as pictured.

  • Hanne

    I have made this recipe we love Mexican food and i must say this stuffed peppers are outstanding i share them with my Mexican Neighbor

  • Larissa George

    Do you need to drain the corn & black beans?

    • Rachel Schultz

      Yep!

  • Cindy

    Do you have to roast the peppers first?

    • Rachel Schultz

      Yep, 15 minutes.

  • Oh My, I just made these, minus tomatoes, and instead of the bean, corn and spices separate, i bought a pre-made pack of chipotle beans and corn from Fred Meyer and dropped that in! AMAZING, thank you!

  • Aubrey

    I loved this recipe the last time I made it. I came believe more people didn’t comment on it. It is a great twist on regular stuffed peppers. Plus the tip to cook lengthwise is amazing. Such a small change but it really improves the dish. Seriously this post deserves more appreciation.

    • Rachel Schultz

      Thanks Aubrey!

  • faye

    I have always wanted to try stuffed peppers, but some of the recipes just seemed to ‘not for our family’. We love Mexican foods and this recipe is some of the flavors we love too! So I tried. I only had lean ground been not the turkey ,smoky chipotle cheddar cheese, and also cooked in a small casserole in a toaster oven to keep house cooler in summer. I I did have to cook to dishes but hey we will eat them for leftovers or have for lunch. Thanks for the recipe! It is cooling now!

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