South Beach Southwestern Stuffed Peppers |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Stuffed Peppers using ground turkey with a Southwestern twist. Ingredients:
6 large bell peppers, any color |
1 lb ground turkey |
1 -2 teaspoon olive oil |
1 onion, chopped |
1 (8 ounce) can black beans, rinsed and drained |
1 (8 ounce) can diced tomatoes with juice |
1 (4 ounce) can diced green chilies (with juice) |
1 teaspoon chili powder |
1 teaspoon ground cumin |
2 cups cooked brown rice |
1 1/2 cups grated cheese |
Directions:
1. Preheat oven to 375°F.
2. In large frying pan, brown turkey well and. Push ground beef to the side, add olive oil saute onion 3-4 minutes, until well softened. Add rinsed black beans, tomatoes and juice, green chiles and juice, chile powder, and cumin. Reduce heat to low and simmer 20-30 minutes, until most of the liquid has evaporated.
3. While mixture simmers, cut tops off peppers and remove seeds. Cut a very thin slice from the bottoms so peppers are flat on the bottom and will stand up.
4. When mixture in pan seems dry, turn off heat. Let cool about 5 minutes, then mix in cooked rice and cheese. Stuff each pepper with the meat/rice mixture, pushing it down so peppers are tightly filled.
5. Place peppers in a dish small enough to hold them compactly and cover with foil. Bake at 375 for 30 minutes. Uncover, and bake 10-20 minutes more, until tops are slightly browned and pepper skin can be pierced easily with a fork. Serve immediately.
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