When eating for two (or just wanting to be healthy for YOU), finding a way to get all the required veggies in throughout the day can sometimes take work. This delicious, healthy, and nutrient dense dinner definitely provides just the right amount of all the yummy and colorful veggies that we all need. Hope you love these Stuffed Peppers as much as we did! Mangia Mama!
Southwestern Stuffed Peppers
*adapted from Simply Love Food
Ingredients
Extra Virgin Olive Oil (EVOO)
3-4 Organic Bell Peppers
1 Cup chopped organic onion
2 sliced organic Green Onions
1/2 to 3/4 pounds of Organic Ground Turkey
1/2 cup of Frozen Organic Corn
15oz can of Organic Black Beans drained and rinsed
15oz. Jar of your favorite Salsa
1 heaping TBS of Mexican Seasoning (you can use premade Taco Seasoning,
I prefer to create my own)
2 cups cooked Brown Rice
Shredded Mexican Cheese ( I use reduced fat)
Optional toppings
Sour cream
Cilantro
Avocado
Olives
Hot Sauce of your choice
Instructions
Heat oven to 400 degrees. Halve and de-seed bell peppers. Lightly coat with EVOO (thank you Rachel Ray) and place in baking dish. Roast peppers for 20-25 mins. While peppers are roasting, cook up ground turkey. I added a few spices to my meat to give it a little flavor. In another pan heat a little EVOO and saute onions until translucent. Once both are finished, combine onions, rice, corn, black beans, ground turkey, salsa and Mexican Seasonings in a bowl.
Remove peppers from the oven and let cool until you are able to handle them. Once cool enough, spoon rice mixture into each pepper. I had quite a bit extra, so I put HEAPING piles into my peppers. 🙂 After stuffing, place back into the oven for another 15-20 minutes, until peppers are cooked through. Remove and sprinkle with diced green onions and shredded cheese, then return to the oven for about 5 minutes. Let the dish cool for a few minutes (if you can wait!) and then top with any additional toppings you love. Serves 4 to 6.
