I enjoy using a variety of colored peppers to make the presentation and taste more appealing.
Ground Turkey and Brown Rice Stuffed Peppers:
Serves about 4
Ingredients:
- 2 tablespoons olive oil
- 1 lb lean ground turkey
- 1 medium onion, diced
- 1 poblano pepper, diced (or you can buy a can of green chile)
- 1 tablespoon ground cumin
- A pinch of salt and black pepper
- 2 cloves garlic, minced
- 1 can (15 oz.) petite diced tomatoes, drain and reserve liquid
- 1 can (15 oz.) black beans, rinsed and drained (I cook dry beans and freeze them)
- 3/4 cup Brown rice
- 1 1/2 cup grated sharp cheddar or pepper jack
- 4 large bells peppers, cut from top, ribs and seeds removed.
Directions:
- Combine brown rice, and 1 3/4 cups of water in a saucepan. Cover, and bring to a boil. Reduce the heat to medium-low and simmer until rice is tender, about 20 minutes.
- While the rice is cooking, heat oil in another saucepan over medium heat add ground turkey. Add onion and poblano and cook until soft, about 5 minutes. Add cumin, a pinch of salt and pepper and garlic and sauté 1 minute more. When the rice mixture is cooked, add it to the onion mixture. Add in the black beans, drained tomatoes, and 1 cup of the cheese.
- Preheat the oven to 350 degrees. Pour the liquid from the tomatoes into the bottom of a baking dish.
- Fill each bell pepper with 3/4 cup of the filling, and place in the baking dish. Cover with foil and bake 40 minutes. Uncover, and sprinkle each pepper with 1 tablespoon of the remaining cheese. Bake 15 minutes more, or until the tops are lightly browned. Let stand for 5 minutes before serving. Spoon the juice from the pan over the peppers.
