Tuesday, June 19, 2012

Stuffed Peppers - Southern Style

Stuffed Peppers have always been one of my favorite meals. My Mom and Dad used to make these a lot when I was growing up, my heart categorizes them as comfort food.  I love Mexican food, this recipe is just that, Mom and Dads recipe with southern twist! One thing that has changed is the way the pepper is cut, I remember the peppers always being like mini volcanos waiting to blow off steam!
Stuffed Peppers are a delicious, filling and healthy. This recipe is also vegetarian modifiable by eliminating the turkey and using crumbled veggie burgers instead. 

This is how I make them.

 Stuffed Peppers - Southern Style


Olive Oil
1/2 lb lean ground turkey, cooked
1 cup chopped onions (I use red onions)
1 heaping tbsp of homemade taco seasoning* (or you can use the packaged type if you like)
2 cups of cooked brown rice (any type will work if you prefer white)
3-4 bell peppers, halved and seeds removed (red, yellow, orange, green)
1 can of black beans, drained & rinsed
½ cup of frozen corn
1 (15 -16 ounce) jar of salsa
Shredded Cheddar Cheese
*if you are vegan or vegetarian, see below*

Topping Suggestions:
fresh cilantro
Greek yogurt OR sour cream
Avocado slices

Pre-heat your oven to 400 degrees. Cut peppers in half, remove ribs and seeds. Lightly drizzle the insides of the peppers with olive oil and roast in a baking dish for 20-25 minutes just until cooked thru. 

While the peppers are roasting, sautee the onions in a little bit of olive oil, about 5 minutes.  Add the ground turkey to the skillet and cook until no longer pink.

Carefully remove the peppers from the oven and allow to cool until you can handle them.

In a large mixing bowl add the taco seasoning (homemade recipe below), cooked ground turkey, chopped onions, black beans, corn and rice. Add the entire jar of salsa and mix well.

Spoon the turkey mixture into each half of the peppers and place back into the baking dish. Cook the peppers for another 15-20 minutes. 

Before removing from the oven sprinkle the tops of each pepper with shredded cheddar cheese. Place back into the oven just until the cheese has melted, about 3 minutes.

Remove from the oven and top with fresh cilantro, avocado slices and/or Greek yogurt just before serving.

Vegetarian: as an alternative to ground turkey try adding sauteed zucchini, squash, carrots & mushrooms.

If you are cooking for a smaller family as I do (2), you will have leftovers.  Simply fill a large freezer zip-lock bag with the remaining turkey mixture, lay flat in your freezer (for quick and easy thawing) and thaw when ready.  All you will need at a later date is to buy peppers and the toppings of your choice, follow the last heating instruction and wa-la!!

I hope you all enjoy this meal as much as we do in our home. 


1/4 cup Chili Powder
1/4 cup Cumin Powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon Oregano leaf (or oregano leaf powder)
1 teaspoon paprika
1/4 cup sea salt (optional) by eliminating the salt, it allows you to control it for each
      individual recipe
1 teaspoon ground pepper


Put all in jar or ziplock bag and shake well. Store in an airtight jar or container for up to six months. Do not forget to label it!  Makes approximately 1 cup.

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