Stuffed Peppers

Written by on in Dinner, Uncategorized

This is the perfect working from home meal, because you can assemble on a 10 minute break, and then 90 minutes later, dinner’s done! It is a perfect well-rounded one dish meal because it combines protein, vegetables, starch, and dairy. These stuffed peppers include many hidden veggies and lean ground turkey or chicken. If you enjoy my recipes, don’t forget to subscribe on the link below.

Stuffed Peppers
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Stuffed Peppers

Recipe by The Cooking LawyerCourse: DinnerCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

1

hour 

30

minutes

Ingredients

  • 1 lbs lean ground turkey or chicken

  • 8 red peppers with insides and seeds removed leaving the perfect food vessel

  • 1 zucchini, grated

  • 1 onion, 1/2 grated and 1/2 finely diced

  • 1 – 14 oz. can of black beans, rinsed and drained

  • 1- 14.5 oz can of diced tomatoes

  • 1 – 8 oz can of tomato sauce

  • 1 cup of Carolina rice

  • 1/2 cup water

  • 1/4 cup white cooking wine

  • 1/2 cup grated cheddar or pepper jack cheese (or mix them)

  • 1 TBS granulated garlic

  • 1 tsp salt

  • 1 tsp onion powder

  • 1 tsp cumin

  • 1 tsp corriander

  • 1/2 tsp paprika

  • 1/2 tsp jalapeno powder

  • black pepper

  • non-stick cooking spray

Directions

  • Preheat oven to 375 degrees.
  • Grate zucchini and onion. Place in large mixing bowl.
  • Dice the other half of the onion. Place into the large mixing bowl.
  • Add ground meat, seasonings, diced tomatoes, tomato sauce, water, white wine, and rice.
  • Mix well. I use this Mix and Chop tool (see Notes).
  • Carefully cut the top off the bell peppers removing all of the seeds at the same time. Make sure you take out any membrane or seeds from the inside of each bell pepper.
  • Spray a cooking pan with nonstick cooking spray.
  • Stuff the bell peppers to just about the top. You need some room because the rice will expand as it bakes.
  • Place the peppers upright into the pan. You can return the bell pepper tops to the pepper if you would like.
  • Bake for 90 minutes. At 80 minutes, add 1 TBS of cheese to each bell pepper. Continue baking for the full 90 minutes. Serve immediately.

Notes