Description
A hearty and healthy dish featuring stuffed bell peppers filled with ground turkey, brown rice, and spices, perfect for a cozy fall meal.
Ingredients
- 4 large bell peppers (any color)
- 1 pound ground turkey or halal beef
- 1 cup cooked brown rice or quinoa
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup corn (fresh, frozen, or canned)
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or mozzarella work best)
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Prepare the Bell Peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
- Cook the Filling: In a large skillet over medium heat, add the ground turkey or halal beef. Cook for about 5-7 minutes until browned, breaking it up with a spoon.
- Add the Ingredients: Stir in the cooked brown rice or quinoa, black beans, corn, cumin, paprika, garlic powder, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to blend together.
- Stuff the Peppers: Carefully spoon the filling into each bell pepper, packing it in generously. Top each filled pepper with shredded cheese.
- Bake: Pour about 1 cup of water into the bottom of the baking dish to create steam while baking. Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.
- Serve and Enjoy: Remove from the oven, garnish with fresh cilantro or parsley, and serve warm.
Notes
Choose firm peppers for the best results. Allow the filling to cool slightly before stuffing to maintain the structure of the peppers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American