Stuffed Peppers
Today we're diving into a delicious and colorful dish - stuffed peppers! Whether you're a fan of bell peppers, poblano peppers, or any kind of pepper under the sun, this recipe is sure to make your mouth water. What I love most about stuffed peppers is how versatile they can be. This is where you can be most creative. With options like quinoa, rice, lentils, ground meat, or veggies, the possibilities are endless.
Total time: 1 hour
Servings: 6
Ingredients:
6 large peppers - any color you desire
1/2 large white onion - diced
1lb ground turkey meat - I use 99% lean 1% fat
28 oz can crushed diced tomatoes
1 cup white rice
6 oz cheddar cheese - shred your own cheese!!! I PROMISE it makes a HUGE difference!
2 tbs avocado oil - you can use olive oil if preferred or if you have it on hand
1 tsp garlic - minced
2 tps tomato paste
1 tbs pepper
1/2 tsp salt
1 tbs Italian seasoning
Instructions:
Preheat your oven to 35o degrees.
Cut the tops off the peppers and clean out the seeds. Place the peppers in a pyrex pan and cook for 20 minutes. This allows the peppers to become semi soft before cooking them later on so they aren’t hard or too crunchy when served.
In a small pan cook your rice - be sure to undercook it so it doesn’t overcook in the oven.
In a large pan over medium heat, add the oil and cook the meat until almost brown. Add the onions and cook until slightly soft and golden brown. Add the garlic and cook until the meat is fully cooked.
Add in the tomato paste and cook until everything is coated.
Strain the rice and add to the pan with the meat.
Add in your can of crushed diced tomatoes and your seasonings. Mix everything together till well combined.
Divide the mixture evenly into your peppers. Make sure to fill it to the top.
Top off with your shredded cheddar cheese and bake for an extra 20 minutes.
Let cool for a few minutes before serving. I like to top mine off with a little bit of sour cream, but you can leave it plain if desired.
Serve and enjoy!
Stuffed peppers will always have a special place in my heart! If you’re not in the mood to eat an entire stuffed pepper feel free to make a Stuffed Pepper Casserole! Follow this exact recipe, but dice up your peppers and throw them in before cooking your meat so they are the perfect texture! If making the casserole also be sure to add in about 2 cups of beef broth and Voila you have yourself a delicious Stuffed Pepper Casserole! This is also a fan favorite and truly does not disappoint. Give one or even both a try and let me know your thoughts!