So, most of my go-to’s are really easy. Probably why I stayed away from stuffed peppers…I know, I know. They are easy, now I know! Make a ton and are great for leftovers. They used to not even appeal to me…but thanks to the interwebs, lately I have been drooling. So scanning through last week, I ran across several that didn’t have too much ‘stuff’ in it, and everything I recognized (a key factor in my cooking), so I clenched my teeth and went for it. I used turkey too, so it’s like I was a granola mom. Basically. In a roundabout way…..minus the lack of Chacos and adding chips and guac. A girl can pretend, right?
Mexican Stuffed Peppers Recipe
- 1 lb ground turkey
- salt to taste
- 2 cans black beans rinsed and drained (15.25 oz)
- 1 1/2 cups frozen corn
- 2 cans whole tomatoes drained and rinsed (14 oz.)
- 2 Tbsp freeze dried chopped garlic
- 4 Tbsp chopped onion
- 3 Tbsp cilantro
- 2 packages taco seasoning
- 6 bell peppers cut in half lengthwise, stems and seed removed and cleaned
- 2/3 cup chicken broth
- shredded mozzarella
- chili powder
- Preheat oven to 350. In a large skillet, brown turkey until all liquid is evaporated. Season with salt.
- Add onion, cilantro, garlic, taco seasoning, beans and tomatoes. Mix together well and cover, simmer on low for 20 minutes.
- Stir in frozen corn, recover and simmer for about 5 minutes, till excess liquid is gone.
- While turkey mixture is simmering, cut peppers lengthwise and remove the stem and all seeds, rinse off and pat dry if necessary.
- Lay peppers open side up in a dish, pour chicken broth into the bottom of the dish.
- Fill each pepper with turkey mixture till full. Cover the dish with foil and bake for 50 or so minutes, till peppers are tender.
- Take dish out and carefully remove foil, there will be steam.Top each pepper with Mozzarella and chili powder.
- Return to oven, uncovered and bake until cheese is melted, about 3-5 minutes.