Tuesday, April 28, 2009

South of the Border Stuffed Peppers

I'm completely aware that I just made stuffed peppers, but I had the rest of a bag of bell peppers to use up (which was cheaper than just buying the ones I specifically needed) when this popped up on my friend Melissa's blog. Besides the bell peppers, this was pretty pantry-friendly for me, and, like my dad, I don't think Joe ever gets tired of Mexican flavors.

These do take a little bit of time, but you could probably prepare the filling and stuff the peppers ahead of time. Or you can make extra and freeze it. I also love the little self-contained portions which definitely kept me from going back for more because they were so good.

South of the Border Stuffed Peppers
source: Mrs Sac's Purple Kitchen

Ingredients
1/2 lb ground turkey
3-4 large bell peppers, seeded/cored (If you don't have that many peppers, you can always eat the leftover filling in a tortilla with a little cheese.)
2 cloves garlic, minced
1/3 cup onion, finely chopped
1 cup cooked brown rice
1 cup fresh salsa
1/2 tsp cumin
1/2 tsp Mexican chili powder
1/2 tsp Adobo powder
salt and pepper to taste
1/4 tsp paprika
1/2-1/3 cup tomato sauce
1/2 can (3/4-1 cup) black beans, rinsed & drained
water
2% shredded Mexican blend cheese

Preparation
Preheat the oven to 350. Prepare rice according to directions, drain and set aside.

Meanwhile heat a large skillet over medium heat, add the turkey. While turkey is still browning, add in the onions and garlic and continue to cook till meat is browned and onions and garlic is softened and drain.

Return turkey mixture to skillet. Add in ingredients from cumin through paprika and 2 tbsp of water, stirring to coat. Add in the salsa, tomato sauce, beans and rice and heat through.

In a baking dish pour in a little tomato sauce and water to lightly coat the bottom and provide moisture. Fill in the peppers and place in dish. Add a couple of tablespoons of cheese on top and cover with tin foil.

After 30 minutes, remove foil and spoon juices over the peppers. Bake another 15-20 minutes, add a little more cheese on top if desired and bake another 5 minutes or so until melted.

3 comments:

Joelen said...

This looks awesome and a great way to incorporate veggies into the meal is by using it as a serving vessel - love it!

Evelyn said...

I have done stuffed peppers in a vaguely Italian style a couple times, and they are never quite flavorful enough for me. I don't know why I never thought to try Mexican flavors!

Melissa said...

Glad you & the hubby enjoyed them :)