Easy Turkey Black Bean Stuffed Peppers
FIRST, I need to say that our posts for the blog have been a little bit more sporatic than usual because we’ve had a wee bit of technical difficulties with our camera. It’s recently began to cooperate once more so I am very happy to finally be able to share this lovely recipe! (YES, warm cheesy rice + Mexican flavored stuffed peppers IS LOVELY TO ME. 😉
Especially on a gloomy day!
So today works perfectly! Lancaster, PA is currently doing it’s slow transition to Fall. Slowly but surely we’re getting there. I’m okay with the gloominess and a litttttle bit of mugginess. But, Lord, please send the rain and cooler temps SOOON!
ANNNYWAY. Stuffed peppers are the way to my heart when it comes to cooler temps… But, heck! By now you’re probably thinking “man, a lot of foods seem to be the way to her heart.” HA! First, you’re right. And second, that’s embarrassing.
My mom always made the best stuffed peppers when I was younger and still to this day I get SO excited when we go over for dinner and I find out she made them. But honestly, I can’t sit here and act like I never eat them in my own house. All I can say is it’s about DARN time I posted a stuffed pepper recipe! I’ve been making them for probably a year now, and nothing really fit for the blog until this recipe! YAY.
Good things come to those who wait, right?! Then I’m glad I waited on this recipe. By far a favorite!
- 1 cup brown rice cooked
- 3/4 can organic black beans
- 4 large peppers
- 3/4 lb organic ground turkey
- 1/4 cup salsa (use your favorite! I used my mom’s famous homemade salsa!)
- 1/2 cup cheese divided
- 1 tsp garlic powder
- 1 tsp chile powder
- 1/2 tsp salt
- 1/2 tsp cumin
- 2 tbsp olive oil divided
- Fresh cilantro for garnish
- *Optional: avocado and sour cream
Preheat oven to 375 degrees
In large saute pan cook ground turkey with 1 Tbsp olive oil, garlic powder and salt till meat has cooked through.
Add rice, black beans, salsa, 1/4 cup cheese, cumin and chile powder to cooked turkey. Remove from heat and set aside.
Halve peppers and clean out seeds. Brush with olive oil and fill peppers with rice mixture. Bake in oven for 20 minutes. For last minute sprinkle cheese on top of peppers and let melt!
Garnish with cilantro and favorite toppings (I used avocado and light sour cream!) and serve!