Sunday night I had Christian and Nina over for a yummy homecooked meal. C always talks about how stuffed peppers are his fave, so I decided to give them a try with Skinnytaste's Turkey Stuffed Peppers {although I ended up using ground beef instead of turkey - whoops!}. Though they can look intimidating, stuffed peppers are so easy to make and easy to customize with different spices and veggies. These had such good flavor and the filling would make a delicious burrito or taco filling if you don't have any peppers on hand. It was such a delicious and easy dinner that I can't wait to make us again.
Turkey Stuffed Peppers
Ingredients
Olive oil
1lb ground turkey {or beef}
1 garlic clove, minced
1/4 onion, minced
1 Tblsp chopped fresh cilantro
1 tsp garlic powder
1 tsp cumin
1 tsp salt
3 large sweet red bell peppers
1 1/2 reduced sodium chicken broth, divided
1/4 cup tomato sauce
1 1/2 cups cooked brown rice
Shredded cheddar cheese
Instructions
1. Preheat oven to 400.
2. Heat olive oil over medium heat in non-stick skillet. Add onion, garlic, and cilantro and cook about 2 minutes. Add turkey, garlic powder, cumin, and salt, break up meat and cook until meat is completely cooked through, about 5-8 minutes.
3. Add tomato sauce and 1/2 cup chicken broth, mix well, and simmer on low about 5 minutes.
4. Add rice to meat mixture and stir together.
5. Meanwhile, cut bell peppers in half and remove all seeds and ribs. Spoon meat mixture evenly into each half pepper and place in baking dish. Top each pepper with shredded cheese.
6. Pour remainder of chicken broth in bottom of pan. Cover tightly with aluminum foil and bake about 45 minutes.
7. Serve immediately.
Serves 3-4
adapted from skinnytaste
stephanie marie
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