Stuffed Bell Peppers
Stuffed Bell Peppers
Ingredients
- 3-4 bell peppers, cut in half lengthwise with seeds removed
- 1 lb. ground turkey (omit for vegetarian)
- 1 cup dry brown rice or quinoa
- 3 cups of chicken broth
- 14 oz. can low-sodium black beans, drained & rinsed
- 1 tbsp. chili powder
- 2 tsps. cumin
- 2 tsps. garlic powder
- 1 tsp. smoked paprika
- 1 tsp. dried oregano
- Salt and pepper to taste
- ½ cup shredded cheese such as monterey jack, cheddar, or mozzarella for baking
Instructions
Preheat the oven to 375 degrees. Cut the peppers in half vertically and remove the inside membrane and seeds (you can keep the top stem on for presentation or remove it). Line the peppers on a sheet tray, cut side up, and drizzle with oil, salt, and pepper. Bake the peppers for 15-20 minutes to give them a head start.
Meanwhile, prepare the filling. Cook the brown rice according to package instructions (I like to simmer with 3 cups of broth until all the liquid has been absorbed).
Next, brown the turkey in a saute pan until cooked through, breaking it up into small pieces as you go (about 8-10 minutes). Season with salt, pepper, chili powder cumin, garlic powder, smoked paprika, and dried oregano. Add in the can of drained black beans and the cooked rice. Taste for seasoning and adjust salt/pepper.
Evenly spoon the filling into the partially cooked peppers. Top with cheese and bake for another 25-30 minutes until the cheese is bubbly and the peppers are tender.
Top with greek yogurt and avocado, enjoy!
