Welp, I am officially all graduated and moved out of my tiny Corvallis apartment. It is bittersweet, but I do love being back in beautiful Portland. Not only am I in the city that I love but I also have access to a much more spacious kitchen and my mom’s debit card at the grocery store…two of my favorite things, really. Things have been pretty hectic since moving back, but I was finally able to make a family dinner last night. For my summer debut back in the kitchen, I decided to go with simple Mexican style stuffed bell peppers. Deeelicious and let’s just say my family is happy to have me back!
The ingredients for this recipe are extremely versatile and the peppers can be prepared a variety of different ways. Instead of rice, orzo or quinoa could be used. I used ground turkey, but sausage, ground beef or chicken could also be a fabulous addition. Also, look around in your fridge because you might be surprised by leftover salsa, vegetables or toppings that you might be able to conjure up at the moment. For example, I was able to toss in some leftover corn salsa from Trader Joes that made for a fun little addition. Get Creative!
The filling is also way too much to fit in the peppers, but makes for a great burrito filling for lunch the next day.
Here are the ingredients that I used:
1/2 lb lean ground turkey
1 cup chopped onions
1 heaping tbsp of taco seasoning
2 cups of cooked rice (any type you like – even rice-a-roni)
4 bell peppers, halved and seeds removed
1 can of black beans, drained & rinsed
½ cup of frozen corn
1 (15 -16 ounce) jar of salsa
Shredded Cheddar Cheese
1. Preheat 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.
2. Sauté the ground turkey and chopped onions in a skillet with a little olive oil until cooked through.
3. In a bowl, add the taco seasoning, cooked ground turkey, onions, black beans, corn and rice. Add in the jar of salsa and mix well.
4. Carefully spoon the turkey 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.
5. Remove from the oven and top with avocado slices and/or sour cream just before serving.