Try my ground turkey stuffed bell peppers. They are easy to make and I’ll show you how to cook the bell peppers so they are cooked perfectly.
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Mexican Stuffed Peppers
Ingredients:
3 – 6 bell peppers
1 lb. ground turkey
2 – 3 zucchini, diced
½ cup cremini mushrooms, minced
1 ½ tsp. Ancho chile powder
1 tsp. Ground cumin
½ tsp, ground coriander
1 tsp. Smoked paprika
1 tsp. Salt
Cheddar cheese
8 leaves of fresh basil, rolled and chopped small
Olive oil
1 cup white rice
2 cups chicken broth
Pinch of salt
Avocado spray
Directions:
Slice the bell peppers in half from stem to end and remove the seeds and membrane. Place them cut side up into a large steamer and steam for 15 minutes or until somewhat soft.
In a 2 qt. Saucepan add the chicken broth, rice and a pinch of salt. Bring to a boil and stir. Lower the temperature to low, cover and cook for 18 to 20 minutes.
Prepare a 9 x 13 inch baking dish by spraying with avocado oil or alternative. Preheat the oven to 350 degrees F.
Once the bell peppers are done steaming, remove them with tongs and drain off any excess liquid and place in the baking dish.
To a large frying pan add a good tablespoon of olive oil and let it get hot. Add the zucchini and mushrooms and salt. Saute this for 5 to 6 minutes.
Then add the ground turkey and break it up into small pieces. Add all the spices to the pan by sprinkling them all around instead of one big clump. Add another pinch of salt and stir to combine. Cook this until the turkey is done and no longer pink.
Add at least 1 cup of rice to the pan or as much as you like and stir that in. Add the basil and stir.
Place this filling into each of the bell pepper halves and mound it up. Top with cheddar cheese and place in the oven at 350 degrees for 15 to 20 minutes or until the cheese has melted. Enjoy!
Thanks for watching and sharing!
Rockin Robin
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Disclaimer:
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