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Southwestern Stuffed Bell Peppers

Author Tawnie Graham of Kroll's Korner

Ingredients

  • 1 pound lean ground turkey
  • 1 can kidney beans rinsed and drained
  • 3-6 large bell peppers
  • 1 cup cooked brown rice
  • 2 cloves garlic diced
  • 1/2 white onion chopped
  • shredded cheese for garnish
  • 2 T. EVOO
  • 1 t. cumin
  • 1/2 t. cayenne pepper
  • 1 t. chili powder
  • 1/2 t. red pepper chili flakes
  • 1 t. garlic powder
  • 1/2 t. pepper
  • Optional: salsa/hot sauce

Instructions

  • Preheat oven to 375 degrees F.
  • Cut the tops of your bell peppers off and hollow out. Place in a baking dish close together so they help each other stand up and set aside.
  • In a large skillet, sauté the EVOO, garlic, and onion together until onions are translucent. Add in ground turkey and cook until no longer pink, then add the kidney beans and all of the spices.
  • Cook meat mixture for about 5 minutes so all of the flavors blend together nicely. Add in rice and then stuff mixture into the bell peppers. Cook peppers for 15 minutes, top with cheese/salsa and enjoy!