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Close-up of red and yellow bell pepper boats with stuffing and melted cheese on top.

Pepper Boats with Taco Stuffing

Jani H. Leuschel
Colorful bell pepper taco shells filled with chile-spiked stuffing of ground turkey, brown rice, black beans, and corn. Covered with melted cheese, they are meant to be eaten out of hand just like tacos (or pizza).
A tempting - and nutritious, addition to your game night buffet!
5 from 1 vote
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Prep Time 30 minutes
Cook Time 20 minutes
Course Appetizer, Entrees, Main Course
Cuisine American, Southwestern
Servings 6
Calories 403 kcal

Equipment

Ingredients
  

  • 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, Kosher
  • ¼ teaspoon black pepper finely ground
  • 2 cups brown rice cooked
  • 1 can black beans, 13 to 15 oz, rinsed or low sodium
  • 1 can tomato sauce 8 oz, no salt
  • ½ cup corn frozen or canned
  • ¾ cup Colby-Jack cheese grated

Instructions
 

  • Wash hands thoroughly, lathering with soap and rinsing with water, for 20 seconds.
  • Preheat oven to 375 F. Line two sheet pans or baking sheets with foil.
  • Cut bell peppers into quarters, removing the stems, seeds, and white membranes. Line the pepper quarters up on the baking sheets 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 and slightly browned.
    Add garlic and cook for about 30 seconds, until fragrant.
  • Add the ground turkey to the onion-garlic mixture and saute until no longer pink. As you cook the turkey, break it into small pieces with a spatula.
  • Place the spatula or spoon used to cook the turkey in the sink to clean later.
    Using a fresh utensil, add the green chiles 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. Cook on low until bubbly for 5 minutes. Turn off the heat.
    Note: Filling can be prepared up to this point and refrigerated for a day or two before you're planning to serve the peppers.
  • Taste the turkey-rice stuffing and adjust salt and other spices, if necessary. Using a soup spoon, ladle stuffing into each pepper quarter. Sprinkle with cheese and bake for 20 to 25 minutes until the cheese is melted and slightly browned.
  • Serve as an entree that can be eaten out of hand or placed on a buffet with other appetizers like quesadillas, taquitos, guacamole, chips, and dips.

Nutrition

Serving: 4pepper boatsCalories: 403kcalCarbohydrates: 40gProtein: 26gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 72mgSodium: 685mgPotassium: 901mgFiber: 10gSugar: 8gVitamin A: 4325IUVitamin C: 160mgCalcium: 190mgIron: 4mg
Keyword anti-inflammatory, antioxidants, B vitamins, brown rice, diabetic friendly, fiber-rich, ground meat, make-ahead, poultry, protein, vitamin C, whole grain
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