Recipe Stuffed Bell Peppers

 

Ingredients 

RECIPE

Stuffed Bell  Peppers  Written by Jessica Flores, NDTR 

●

6 bell peppers  

●

16 oz. ground turkey   (plant-based substitute: 12 oz. Boca Crumble) 

●

1 small white onion, diced 

●

1 cup rice, cooked 

●

1 can (15 oz.) low sodium black beans, drained 

●

1 can (15 oz.) whole kernel corn, drained 

●

1 med. Tomato, diced 

●

1 can (29 oz.) tomato sauce 

●

1 cup sharp cheddar cheese, shredded  

●

1 tablespoon garlic powder 

●

1 tablespoon oregano, dry 

●

1 tablespoon cumin 

●

2 tablespoons olive oil 

●

Salt and pepper to taste 

●

Fresh cilantro (optional)   

Preparation    Ready in ​60 min.

​Serves: ​6 people 

Tips-   This recipe doesn’t necessarily require specific  color bell peppers. But, it definetly adds a pop of  color when you add in red, yellow, orange, and  green peppers.    If you are looking to add more hot spices, you can  always add in jalapeños to the recipe.  Try your favorite protein instead of ground  turkey!  The possibilities are pretty much endless once  you get the hang of the structure of the recipe!  I recommend serving with a cucumber salad mix  or rice and beans!         

1. Preheat the oven to 375 degrees F. 2. Begin by cutting off the tops of the peppers and spoon out the ribs and seeds, then rinse. Lightly sprinkle the inside of the peppers with salt and place in a microwave safe dish with 1/4 cup water. Cover with plastic wrap, microwave for 5 minutes or until they start to soften. 3. Using a large pan, heat olive oil on med-heat. Add in onions and allow them to get translucent and lightly browned. 4. Add in ground meat, garlic powder, oregano, cumin and allow to cook for 10 minutes. 5. In a separate pan, over medium-heat, combine cooked rice, corn, tomatoes, and black beans. Add salt and pepper to taste and allow for the rice mixture to cook for 5 min. 6. Transfer peppers to a large baking dish and fill the peppers with rice mixture at the bottom and then ground meat. Pour tomato sauce over the peppers, sprinkle the tops with cheese, and bake for 30-35 min. Serve hot.