Friday, March 11, 2011

Turkey and Rice Stuffed Peppers

These stuffed peppers were quite tasty. Stuffed with a mix of nutty brown rice, well seasoned-ground turkey, vegetables and black beans they are hearty and delicious. Similar to our Stuffed Peppers, it's always fun to be able to eat the bowl {the pepper}. Serve these up with some fresh green salad for dinner tonight. This recipe makes a lot so you'll have some for lunch tomorrow. Enjoy!

Turkey Stuffed Peppers Recipe (serves 6)

* 1 lb lean ground turkey
* 1 clove garlic, minced
* 1/4 cup onion, chopped
* 2 tablespoon chopped fresh cilantro
* 1 teaspoon garlic powder
* 1 teaspoon cumin powder
* 1/4 teaspoon salt
* 1 large carrot diced, about 1/2 cup
* 1 large handful fresh spinach leaves, about 1 cup
* 4 large sweet red bell peppers, washed
* 1 1/2 cups chicken broth
* 2 cups cooked brown rice
* 1/2 can black beans, drained and rinsed
* shredded cheddar cheese

Directions:
1. Cook the rice as per package directions, I like to cook my rice in chicken broth rather than water to add more flavor. Heat oven to 400°F.

2. Heat large skillet over medium-high heat and sauté ground turkey until cooked through and no longer pink, about 10 minutes. Add onion, garlic, carrots and cilantro to the pan, sauté about 2 minutes more. Season with salt, garlic powder and cumin for about 2 minutes to toast spices. Add spinach leaves and 1 cup of chicken broth, mix well and simmer on low for about 5 minutes. Add rice and black beans, remove from heat and stir to combine. Season to taste.

3. Slice the bell peppers in half lengthwise, remove all seeds and place in a large, shallow baking dish. Using an ice cream scoop, scoop the meat mixture into each pepper half into heaping mounds. Once all your peppers are stuffed, pour 1/2 cup of chicken broth into the bottom of the pan or enough that it's about 1/4-1/2 inch deep. {if you run out of peppers and still have filling left over try what I did and fill a couple small ramekins with the stuffing and add to the baking dish} Cover baking dish tightly with aluminum foil and bake for 30-35 minutes. Top with shredded cheddar cheese and serve hot along with some fresh green salad.

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