This recipe turned out delicious and was so easy to whip up! There is so much flavor in these ingredients, so when you put them all together, magic happens! Plus it took under an hour to put together from start to finish, AND produced a ton of leftovers...win-win!
Here are the ingredients for my stuffed peppers recipe!
Makes 8, 1/2 peppers, serving size is 2 halves
4 bell peppers (I did 1 each of yellow, orange, red, and green)
1.5 cups white rice
3 cups chicken broth
1 lb ground turkey
2 T taco seasoning
1 can black beans
1 can fire roasted tomatoes
1/4 cup enchilada sauce
1/2 cup shredded Mexican-blend cheese
First things first, wash the bell peppers and cut them in half. Take out the pits and place them face down on a greased or foiled baking pan. Brush the tops with olive oil and salt, then bake on 350 for about 10 minutes.
At the same time, start cooking the rice in the chicken broth. In a separate pan, cook up the ground turkey with the taco seasoning. Once the rice and meat are done cooking, mix them together in a large pot. Then mix in the black beans, fire roasted tomatoes, and enchilada sauce.
** Don't forget to take out the peppers from the oven! We are just partially cooking them at this point ;)
Once the peppers are done and the filling is made, it's time to assemble the peppers! Flip over the half peppers and stuff them with the filling. Sprinkle on some shredded cheese...just enough to cover the top!
Once they are all covered in cheese, pop the peppers back into the oven for another 20 minutes, until the cheese gets melty on top!
How delicious do these look!? And even better, they TASTE amazing! I had 2-halves with a side salad and the meal completely hit the spot! Healthy eating doesn't have to be complicated. Plus, this meal is jam packed with vitamin C from the peppers, protein from the turkey, fiber from the beans, and lots of flavor from the cheese and enchilada sauce!
I hope you all get to try this recipe soon! Let me know how you like it!