If you’ve read any of my recipe posts before, you’ll know how much I like a quick and easy recipe. Like most families, our weeknights tend to get a bit chaotic, so anything that doesn’t take too much time but is still super tasty and can be considered healthy will always be a winner in my book.
When I was meal planning and grocery list writing for this week I was very unmotivated. Normally I have some ideas of things I want to make during the week, but not this time. This time, I was drawing a blank. I was looking at food images to try to get my creative juices flowing when I came across stuffed peppers. Perfect. Done. Put them on the list. I moved on through the rest of the week’s meals and hit up Trader Joe’s.
Often after grocery shopping and putting away the food, I don’t want to cook dinner. It is just a testament to how simple these are to make that I didn’t mind making dinner after I put the groceries away!
Stuffed peppers are pretty easy and can be totally customizable to whatever flavors you want. I went with a southwestern flavor profile for these and they were very good.
When buying your bell peppers, try to get the ones with four nodes on the bottom. The ones with three are fine, but four makes them a bit easier to stand up in the baking dish. Also, try to get round, fat ones. The longer skinny ones won’t work quite as well.
Southwestern Stuffed Bell Peppers
serves 6-8, depending on the size of your peppers
6-8 bell peppers, any color (*see above for tips on buying)
1 pound ground turkey
½ yellow onion, diced
3 cloves garlic, minced
½ package taco seasoning (or the equivalent of homemade)
1 4oz can diced green chiles
2 tablespoons tomato paste
1 cup frozen corn, thawed
2 tablespoons lowfat cream cheese *optional
1 cup cooked brown rice
1 cup or so shredded cheese (I used cheddar)
Salt and pepper
Preheat your oven to 375.
In a skillet over medium heat, add a couple tablespoons of olive oil. Brown the turkey with the onions and garlic until the meat is cooked through and the onions and garlic are softened. Next, add the taco seasoning, green chiles, tomato paste, and corn. Stir.
If adding the cream cheese, do it now. It is optional, but it does take the filling up a notch. It also makes it a bit creamy and less likely to dry out in the oven. It won’t seem like enough at first, but trust me. Keep stirring it in and it will cover the whole pan.
Meanwhile, cut the tops off the peppers and take out the seeds and core. Drizzle with a little olive oil and sprinkle in some salt and pepper. Stand up in a shallow baking dish.
Time to assemble: In the bottom quarter of each pepper, spoon in some rice. Sprinkle with a little cheese, then top with the meat filling. Pack it in and let it go over the top. Don’t be shy with the filling! Sprinkle more cheese on top.
Cover with foil and bake for 10 minutes. Uncover and bake for another 15 minutes, or until the cheese is all melty.