Stuffed Bell Pepper Recipe

I’m mixing things up the order of things around here this week. I can say I’m trying to keep y’all on your toes, but  let’s blame my migraine and the fact that yesterday for several hours I couldn’t form complete sentences or read an email under 6 times for it to *kind of* make sense. 
I made this recipe last week and was begged and pleaded with asked for the recipe. You got it, people. You’re all lucky I’m a people pleaser 😉
I didn’t take any fancy photos during the process because, well, new recipes around here don’t always work out very well. This one, however? WORKED OUT VERY WELL, thank you very much.
 We were PUMPED to eat the leftovers and when I had tilapia on the menu the following night, Chase was all, “Oh…I was hoping to eat some more peppers.”
Win.
I combined about 5 recipes that I found online, based on my crazy preggo aversions & cravings  our preferences. That said, this was amazing, but you can feel free to add and subtract as you wish.
Ingredients:3-4 bell peppers((get all the colors, it’s fun!))1 lb ground turkeytaco seasoning((homemade or store-bought, up to you))1 can of black beans, drained & rinsedhalf a small package of frozen corn, cooked & drained1 cup of cooked brown rice1/4 cup salsa2 green onions, slicedtiny handful of cilantro, chopped2 roma tomatoes, diced1 small onion, choppedshredded mexican cheese for topping
Directions:1. Wash bell peppers and cut in half. Scrape out all the seeds and any baby bell peppers that you may find in there ((can we talk about how gross that is!?)). Place in casserole dish, open sides down, and lightly brush the tops with olive oil. Bake for 20 minutes in a 400° oven. 2. Brown turkey and cook onion at the same time in a large skillet. Once turkey is done, add in remaining ingredients, except for the cheese. I added a bit of water to get the taco seasoning to dissolve more evenly.((I goofed and forgot to add the rice, so we had it as a side and it was still good. It’s supposed to be in there, though 🙂 ))3.  Take peppers out of oven, flip over, stabilize, and fill to top with filling. There will be lots left over! 4.  Top with shredded cheese and place back into the oven until the cheese is melted. Add some cilantro for garnishing when you plate them if you want to get all fancy 🙂
Serving ideas:serve with chips & salsaadd a dollop of sour creammix in some cholula
Notes:-The green onions and tomatoes were added to make it taste a bit more fresh. I wouldn’t substitute the tomatoes for canned tomatoes, just leave them out and add more salsa if you want.-I’m not joking when I say that it makes a lot of leftover filling. Either buy more bell peppers and have some people over OR use the filling for tacos, burritos, and nacho topping the next few  days. SOOOOO GOOOOOOD!

^^proof that I forgot to mix in the rice and had to serve it as a side^^

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