Taco Stuffed Peppers are a fun nosh and a game night win whether you play host for your pod or gather (safely) with friends. The big game is often an occasion to indulge in foods high in processed carbs, unhealthy fats, and empty calories.
You can optimize the menu for enjoyment and health and sidestep these nutrition pitfalls with my recipe for Taco Stuffed Peppers.
The bell peppers are sliced into quarters that act like a taco shell to hold the cheesy, spicy filling. You don’t have to use a knife and fork. Just pick up the pepper and munch away.
Southwestern Taco Stuffed Peppers!
- 6 bell peppers red, yellow, orange, or green
- 1 Tablespoon olive oil
- 1 cup onion diced
- 1 Tablespoon garlic chopped
- 1 pound ground turkey do not use ground turkey breast
- 2 Tablespoons green chile finely chopped, add more or less according to personal preference
- 2 teaspoons chile powder
- 1½ teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chipotle or New Mexican chile powder
- ½ teaspoon salt
- ¼ teaspoon black pepper finely ground
- 2 cups brown rice cooked
- 1 can black beans 13 to 15 oz, rinsed
- 1 can tomato sauce 8 oz, no salt
- ½ cup corn frozen or canned
- 1½ cups Mexican blend cheese grated
- Wash hands thoroughly, and gather all equipment and ingredients.
- Preheat oven to 350 F.
- Cut bell peppers into quarters, removing the stems, seeds, and white membranes. Line the pepper quarters up on two baking sheet covered with foil, and set them aside.
- Place a large, non-stick skillet with high sides over medium heat and pour in the olive oil. When the oil is shimmering, add onion and cook, stirring occasionally, until translucent. Add garlic and cook for about 30 seconds, until fragrant.
- Add the ground turkey to the onion-garlic mixture and saute until the turkey is no longer pink. As you cook the turkey break it into small pieces with the spatula.
- Place the spatula or spoon used to cook the turkey in the sink to clean later. Using a fresh utensil, add the green chile and spices to the skillet and stir. Add the remaining ingredients, up to the cheese. Make sure all ingredients are evenly coated with spices and thoroughly mixed together. Cook on low for 5 minutes. Turn off the heat.Note: Filling can be prepared up to this point and refrigerated for a day before you're planning to serve the peppers.
- Add half of the cheese (¾ cup) to the turkey-rice mixture in the skillet and stir thoroughly. Cheese should be entirely melted.
- Taste the turkey-rice stuffing and adjust salt and other spices, if necessary. Using a medium serving spoon or ice cream scoop, ladle stuffing into each pepper quarter. Sprinkle with remaining cheese and place in the oven for 20 to 25 minutes. Cheese should be melted and slightly browned.
- Serve on small plates with chips, salsa, guacamole, and fruit.
Lean Chili with Beans
- 1 Tablespoon olive oil
- 1 cup onion chopped
- 1 pound lean ground beef 90/10 lean to fat percent
- 1 can kidney beans See note below
- 1 Tablespoon molasses use light molasses; can sub dark brown sugar or honey
- 1 Tablespoon chili powder
- 2 teaspoons ground cumin
- ½ teaspoon salt kosher
- ½ teaspoon black pepper fresh ground
- pinch ground cloves
- Wash hands thoroughly.
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until it begins to lose its color, about 5 minutes.
- Add ground beef to the pot and cook until no longer pink, breaking the meat into small pieces as you brown it. Place the browning utensil in the sink for cleaning. Grab a fresh utensil and continue with the recipe.
- Pour diced tomatoes into the beef-onion mixture and scrape up any browned bits sticking to the bottom of the pan.
- Add the rinsed kidney beans, molasses, and spices. Stir well to combine all ingredients and bring the chili to a boil. Reduce heat and simmer for 30 minutes. Taste and adjust seasonings, if necessary. Keep warm until ready to serve or cool and refrigerate or freeze until ready to use.
- Serve hot, with toppings of cheese, green onions, sour cream, and cornbread.
COPYRIGHT © 2021 FOOD HALL BY JANI