Mexican Stuffed Bell Peppers

30 Aug
Oh my goodness you guys…I have so many recipes thats I’m sifting through right now that I can’t wait to post them all! To make things even harder on me I’m 20 weeks pregnant so its all making me hungry! To begin with, have you ever made a version of ‘stuffed peppers’ that you liked, but things honestly turned out mushy or almost tasteless? Well you WONT find that in this recipe! This is one SERIOUSLY good, and SERIOUSLY healthy meal! Try it out and tell me what you think!

4 Red Bell Peppers
1 Onion, Chopped
1 Lb Lean Ground Turkey (*you won’t miss the beef, I promise!)
2 Garlic Cloves, Minced
1 TBSP Chili Powder
1 TBSP Ground Cumin
16oz Jar of Salsa (I prefer one thats bottled, not “fresh”, so its got more tomato paste as its base and its not as “watery”. The Brand I used was “Chi-Chi” in Medium.)
1 Cup Cooked Rice (To make the meal quick and easy, just do one pouch of your favorite type of “10 minute boil in a bag” rice. Ive used plain white or Jasmine.)
1 Avocado, Chopped
Shredded Cheddar Cheese and Sour Cream (to top)

1. Heat oven to 350. Cut the bell peppers in half (length wise) and remove seeds.
2. In a large skillet over medium heat, brown the turkey with the onions. Add minced garlic, chili powder and cumin and stir and cook 1 minute. Stir in salsa and cooked rice.
3. Place cut bell peppers on a cookie sheet and divide turkey mixture evenly among them. Bake uncovered for 10-15 minutes then top with cheddar cheese and bake for another 5-10 minutes to melt it. (You’ll basically want to let the peppers have time to cook but not get too soft. Your total baking time should be about 20 minutes – no longer than 25 minutes).
4. Serve with sour cream, avocado!This is by far our favorite bell pepper recipe – try it, you’ll like it!

Credit to the Original Source


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