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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a SUPER easy (and healthy) recipe that is sure to satisfy. For a twist on the traditional stuffed bell pepper, This layered casserole is great on it's own, with chips, or in tortillas. Enjoy! Ingredients:
3 bell peppers (any color) |
1 cup rice (brown, uncooked) |
1 (20 ounce) package lean ground turkey |
1 (14 ounce) can black beans (prepared are best) |
1 (14 ounce) can chopped tomatoes |
3 garlic cloves |
1 tablespoon chili powder |
2 teaspoons cumin |
2 teaspoons paprika |
2 teaspoons onion powder |
1/2 teaspoon cayenne pepper |
Directions:
1. Simmer the garlic with a small amount (2 t) of oil and proceed to brown the ground turkey in a large skillet (you'll be adding other ingredients to it). Add taco seasoning or spices while the meat is still raw.
2. Cook rice by adding 2 cups water. It's OK if it's a bit harder than normal because it will cook more in the casserole.
3. Prepare 9 x 13 casserole dish by spraying and lining bottom of the pan with pieces of bell pepper. I cut the peppers so that they lie mostly flat, inside facing up.
4. Once the meat has browned, add the WHOLE can of black beans, but drain the tomatoes. ***If you do not have prepared black beans, use plain cooked beans and add 1/3 cup water to the mixture to keep it from drying out.
5. Mix a couple scoops of rice to the mixture, then pour remaining rice in the casserole dish, on top of the peppers.
6. Pour the skillet mixture over the rice.
7. Cover with foil and bake at 375 for about 30 minutes. I like to add 1/4 cup water half way through baking to make sure the peppers steam without getting too mushy.
8. To serve, sprinkle with your favorite cheese, salsa, fresh tomatoes, onions, lettuce, jalapenos - .
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