Tex-Mex Stuffed Peppers

Tex-Mex Stuffed Pepper

I must have really dropped the ball while I was sick because Matt and the girls were leaving recipes on my laptop.  They were also pinning recipes on Pinterest and asking me how great it would be to make this or that.  One of the recipes Matt printed was for stuffed peppers, with a southwest flair.  I thought: yep, I can make my version of this.  I decided to go the healthy route since it’s after the Holidays and blah blah blah were all trying to be healthy….whatever I still want cookies!

You can easily double or triple this recipe.  You can also adapt it to the pickyness of your gang.  I have to admit mine are pretty easy even when it comes to spicy stuff.  But by all means go easy on your peeps if it means they will eat something healthy filled with good colorful stuff!  This is a great one dish meal.  You could add a nice salad or some tortillas to soak up all the goodness but all in all it can easily stand alone.  Like I stand alone…I am an island…This was in no way necessary here but you know, I like to throw stuff out there and see if it sticks…let’s move on!

let’s move on to something delicious!

Ingredients:

5-6 sweet peppers (red, yellow or orange…whatever color rocks your world)

1 medium onion chopped

2 garlic cloves finely chopped

1 pound turkey (although I realize that “my” turkey I get from our grocery comes in 1.25lb packages…go with the flow…no biggie!)

1 envelop low-sodium taco seasoning (or 2 heaping tablespoons homemade taco seasoning)

1/4 teaspoon cayenne pepper *(optional of course)

1 15-ounce can diced tomatoes (I prefer the small diced but either way it works)

1 8.5-ounce can corn, drained

1 7-ounce can chilies, not drained (mild or hot, you choose, I did go with mild today)

1 15-ounce can black beans, drained and well rinsed

1 cup cooked rice (brown, white, wild whatever you like…you could even go with Quinoa if you like)

1/2 cup sour cream or plain Greek yogurt, plus more for serving

1/2 cup fresh cilantro, plus more for serving

1 1/2 cups Mexican blend shredded cheese

How To:

Preheat your oven to 350 degrees F.  Spray your pan with cooking spray or grease with some olive oil.  Cut your peppers in half, remove seeds and line up in your prepared pan.  Set aside.

be the master of the peppers…tell them who’s the boss!

In a large pan, sautee your onions until soft and fragrant.  Add your garlic and cook 1-2 minutes on medium-low.  Turn up the heat (not to an inferno but medium-high) and add your ground turkey, cook until no longer pink.  Add your taco seasoning, cayenne pepper, diced tomatoes, corn, chillies and beans.  Let this simmer for about 5 minutes.  Add your rice, sour cream or yogurt and cilantro.  Taste and adjust seasoning: a little salt and pepper, perhaps?  Turn off the heat and spoon your mixture into your prepared peppers.  I like mine filled with plenty of meat and veggie mixture.  You may prefer more peppers and less filling.  Your choice.  Bake in your preheated oven for about 45 minutes.  Remove from oven and sprinkle your cheese over each peppers.  Return to your oven and bake for another 5 minutes until cheese is nicely melted.  Serve with a spoonful of sour cream and a sprinkle of cilantro.

fair warning: if you start tasting this you might not be able to stop!

look how gorgeous! I love love love the wonderful bright colors!

cheese makes me happy

Matt’s plate, double the deliciousness!

So yummy!  And the leftovers….OMG so perfectly delicious for a healthy lunch, easy to pack for work and smells delicious when reheated in the microwave for a couple minutes.  You would be the envy of your co-workers….I was only the envy of my two dogs but that’s how it goes around here

My lunch the next day!

Printer Friendly: Tex-Mex Stuffed Peppers

Printer Friendly: Homemade Taco Seasoning

Peace and I am an Island,

Isabelle

My recipe is also on here: (come check it out!)

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