Wednesday, April 12, 2017

Stuffed Bell Peppers

I've been making these for a few months now and they are a total hit in our house of boys. I usually make 6, but I may have to start doubling this recipe as everyone seems to want the leftovers the next day. It's super simple, quick and delicious.


1lbs. ground turkey (or beef)
1 zucchini, chopped
1/2 cup cooked white rice
6 red bell peppers (or any color you'd like)
1 tbsp. cumin
1 tbsp. ground chile ancho (or any ground chile)
1/2 tbsp. ground oregano
2 cups shredded mozzarella or monterrey jack cheese (I like a lot of it!)
salt and pepper to taste
1 tbsp. coconut oil (or olive oil)

Heat pan over medium heat and add coconut oil. Once heated add zucchini and cook until tender. Add ground turkey, cumin, chile, oregano, salt and pepper, and mix with zucchini. Brown until turkey is cooked through. Turn heat off. Add rice and mix well with meat.


Heat over to 250 degrees.
Cut the tops off the red bell peppers. I also trim off the veins inside. Place bell peppers on a baking sheet. Stuff with stuffing mixture to the top. Top with cheese. Bake until cheese is completely melted.

Serve as is or with some extra rice. Garnish with cilantro.

You can certainly replace zucchini with an other squash, omit the rice, use peas, whatever your stomach fancies!

Now. I realize none of my pictures here have cheese on them. This particular day I was keeping my fat intake low and made mine without the cheese.


What you'll need:
Cheese Grater

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