Chili Lime Stuffed Peppers with Ground Turkey

I know if the recipe is “thumbs up” because my husband is a picky eater. He loves this dish, he even took the leftover to work the next day and that doesn’t happen very often.

I used brown rice but you can certainly use white rice or quinoa. I also used my homemade taco seasoning for this dish. I also used Monterey, Colby Jack, and mild Cheddar shredded cheese but you can use any cheese you like for topping.

Let’s get cooking!

TACO MIXED

4 tablespoons chili powder

2 teaspoons cumin

2 teaspoons onion powder

2 teaspoons oregano

2 teaspoons garlic powder

3 teaspoons paprika

Store your taco mixed with your other spices in an airtight container or use a mason jar. You only need 2 teaspoons of the mixed for this recipe.

Ingredients:

1 lb. ground turkey breast

2 cups cooked rice

1 cup mixed shredded cheese

3 large bell peppers, deseed and cut in half and 1 bell pepper, deseed and diced

1 yellow onion, chopped

2 tomatoes, deseed and diced

4 garlic cloves, minced

3 green onions, sliced

handful cilantro, roughly chopped

4 tablespoons olive oil, divided

2 tablespoons tomato paste

2 teaspoons taco mixed

1 teaspoon cumin

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon smoked paprika

salt to taste

Instructions:

1. Preheat the oven to 400ºF. Line a baking sheet pan with parchment paper. Line up the 6 halved bell peppers skin side up on the baking pan. Drizzle with 2 tablespoons olive oil and season with salt. Bake for 15-20 minutes or until slightly tender but not cooked all the way through.

2. Remove the roasted bell peppers from the oven and set them aside. Heat the a wide pan with the remaining oil, add the garlic and onion, sauté for a minute or until the onion is tender or translucent.

3. Add the turkey and cook all the way through, then add the dried herbs and spices, stir to combine well.

4. Add the diced bell pepper, tomatoes, and tomato paste, stir to combine. Add the rice, stir, squeeze lime juice, and add the cilantro and green onions, stir continuously until well combined. Make sure to preheat the oven to 400ºF while assembling your stuffed peppers.

5. Fill each halved roasted peppers with 2 spoonfuls of rice stuffing and sprinkle cheese on top. Place the stuffed peppers into the oven and bake for 5 minutes or until the cheeses are melted.

Summer LIVE Cooking Classes

Grab your copy today!