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 a goal, of course, getting food into my mouth more easily.)
Also, I prefer the pepper to filling ration better as well!
SOUTHWEST 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.
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.
- 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
- Preheat oven to 425 degrees.
- Arrange peppers in a 9x13 baking dish and roast for 15 minutes.
- 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.
- 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.
