Since we’re in a new city, I figured it was time to try out a few new recipes I’d been eyeing lately. I’ve seen stuffed pepper recipes before but was never too interested in them, honestly I’d rather wrap most things in a tortilla and call it a day. However, here in Cali the avocados are on point and I put them on everything, and in the interest of adding more and more veggies into everyday life for the hubs and I…stuffed peppers began looking more and more appealing
I decided to go with a southwest mixture, and incorporate ground turkey and quinoa as well as the standard beans, corn, tomatoes, etc. First I browned up the turkey with diced onion in a little EVOO.
Once the turkey was cooked I added the black beans, corn, petite diced tomatoes, a head of cilantro, lime, spices, and quinoa.
I let that mixture cook on low for about half an hour, letting all the spices really blend and come out. The more I cook with chili powder especially, the more I see it needs time to really settle in and let the flavor come alive…
While your mixture is simmering, go ahead and prepare your peppers. This mixture amount will fill 4 full peppers, or 8 halves. Since there’s only two of us, I made 2 peppers and saved the rest for another day.
Put some chicken stock down in the casserole dish to prevent your peppers from drying out or sticking, and the go ahead and pile those toppings high!
Bake for 25 minutes uncovered to let the peppers soften and the mixture to get nice and hot. Then pull them out and top with cheese. Bake again until the cheese is all nice and melted and bubbling.
And there you have it! Stuffed peppers. Pretty easy actually, I was impressed. As per usual, the only way to eat these it piled high with avocado, cilantro, sour cream, and Tapatio. Happy eating!
Southwest Stuffed Peppers
1 lb organic ground turkey
1 can black beans
1/2 can petite diced tomatoes
1 cup corn
1 cup cooked quinoa
1 small onion, diced
1 head cilantro, chopped
4 peppers, halved and cleaned
2 cups chicken stock
2 cups shredded cheese
2 Tbsp chili powder
2 Tbsp garlic powder
2 Tbsp cumin
2 tsp cayenne
Salt to taste
In a large pan, sauteen onion and ground turkey until turkey is cooked through. Add beans, tomatoes, corn, quinoa, and half a cup of the chicken stock. Stir until everything is incorporated. Add all spices, cilantro, lime, and salt to taste. Add another half cup of stock so the mixture is nice and wet, then let cook on low for about 30 minutes. Pour stock in a large cassarole dish, just enough to cover the bottom. Place peppers in the dish and fill with the mixture. Bake uncovered on 400 for 25 minutes, then pull out, top with cheese, and bake another 10 minutes or until the cheese is melted and beginning to bubble. Top with your choice of toppings and serve with chips, salsa, and coronas!