So when I asked him one night what he wanted for dinner, and he said stuffed peppers, I searched my little heart out to find the perfect recipe on Pinterest. After making this dish twice already to rave reviews, I think I’ve found a winner.
Fair warning: This recipe calls for a hearty filling made with beans, ground turkey or beef, rice, and vegetables–all topped with a sharp cheddar.
I promise it is well worth the calories.
Servings: 6 (each serving is 2 half peppers)
6-8 red or green bell peppers
2 tablespoons olive oil, divided
1 medium yellow onion, chopped
1 tablespoon garlic, minced
1 pound ground turkey or beef
1 package mild taco seasoning
1 teaspoon salt
¼ teaspoon black pepper
1 teaspoon dried ground cumin
2 cups cooked brown rice
1 15-ounce can petite diced tomatoes, drained
1 7-ounce can corn, drained
1 7-ounce can Ortega chilies
1 15-ounce can black beans, rinsed and drained
½ cup sour cream or plain Greek yogurt
½ cup fresh cilantro, chopped
1½ cups sharp cheddar cheese, shredded
- Preheat the oven to 350°F.
- Cut the peppers in half lengthwise and remove seeds and ribs. Coat the inside and outside of the peppers with cooking spray. Place them into a baking dish (cut-side up) that has been sprayed with cooking spray as well. Set aside.
- In a large saute pan, cook the onion in 1-2 tablespoons of oil over medium heat until soft. Add the garlic, reduce the heat to low, and continue to cook 3-5 minutes.
- Increase the heat to medium, and add ground turkey or beef. Cook until there is no longer any pink in turkey or beef. Stir in taco seasoning, salt, pepper, cumin, brown rice, diced tomatoes, corn, green chilies, beans, sour cream, and cilantro. Mix until combined and warmed through. Remove from the heat.
- Fill each half pepper with the filling. Bake about 45-50 minutes, or until the peppers are soft. Remove from the oven and top the peppers with cheddar. Return to the oven and cook until cheese is melted.