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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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My favourite way to make stuffed peppers. The Italian sausage and salsa add zest. Ingredients:
8 bell peppers, red, yellow or 8 oranges |
2 tablespoons canola oil, divided |
1 medium yellow onion, chopped |
4 garlic cloves, peeled and minced |
1 teaspoon salt |
1 teaspoon ground black pepper |
1 tablespoon chili powder |
1 tablespoon ground cumin |
16 ounces italian turkey sausage, removed from casing or 16 ounces lean ground turkey |
1 (16 ounce) jar chunky salsa |
2 cups baby spinach, fresh, rinsed and chopped |
1 cup cooked quinoa (optional) |
1 cup cooked brown rice |
1 cup cheddar cheese |
2 large avocados, peeled and pit removed, sliced |
1/2 cup greek yogurt |
1/4 cup basil leaves, fresh, finely chopped |
Directions:
1. Preheat oven to 375°F
2. Cut the peppers in half lengthwise, slicing from the stem to the bottoms, leaving the stems intact.
3. Remove the white pithy ribs near stem and down length of inside.
4. Remove the ribs and seeds and discard.
5. Place the peppers in a shallow 13 x 9 inch baking dish.
6. Drizzle the peppers with 1 tablespoon of the oil.
7. Cover the dish with foil, and bake the peppers 15 to 20 minutes, until they start to soften.
8. Meanwhile, heat the remaining 1 tablespoon of the oil in a large skillet over medium-high heat.
9. Add the onion, garlic, salt, black pepper, chili powder, and cumin.
10. Cook until the vegetables are softened, about 3 minutes.
11. Add the sausage to the skillet.
12. Cook, breaking it up with a slotted spoon or potato masher, until lightly browned, about 5 minutes.
13. Add the salsa and the spinach, and cook, stirring occasionally, about 5 minutes.
14. Remove the skillet from the heat and stir in the cooked brown rice and quinoa (optional).
15. Carefully fill the pepper halves with the turkey mixture.
16. Cover the dish with foil, and bake until the filling is hot and the peppers are tender, 20 to 25 minutes.
17. Remove foil, and sprinkle the cheese over the top of the peppers.
18. Return to oven; bake, uncovered, until cheese has melted, about 7 to 10 minutes.
19. Top the peppers with a heaping tablespoon of the yogurt.
20. Place slices of the avocado on top of each pepper.
21. Sprinkle with the basil.
22. Serve immediately.
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