A few weeks ago Isaac and I made some stuffed bell peppers that turned out delicious! I love cooking with him, because well… I just like spending time with him and it’s fun to share something I love with Isaac. We always have fun together!
I got this recipe off Pinterest… which is really where I find pretty much every new recipe I try. I don’t know how we ever got through life without it (; Isaac and I used ground venison instead of the ground turkey (the perks of dating someone whose family loves to hunt), but I made the recipe again a week later with turkey and it was just as yummy as before! You can really use whatever protein you want, which is the beauty of this recipe. Below is the tweaked recipe we used!
We only stuffed four peppers and had a lot of filling left over that I used to top salads, in wraps and just by itself.
1 lb ground venison
1 packet spicy taco seasoning
1 tsp salt
28 oz crushed tomatoes
1 can black beans, rinsed and drained
1 can corn, drained
3 cups tri-color quinoa, cooked
4 large sweet peppers
1/2 cup freshly shredded Colby Jack cheese
Preheat oven to 350 degrees.
Wash and slice the tops off the peppers then clean them. Place them in a baking dish and bake for 10 minutes in the oven while the meat filling is cooking.
In a large skillet, brown the venison (or turkey), then add the taco seasoning packet, salt, tomatoes, black beans and corn. Simmer for 15 minutes.
Add the cooked quinoa to the skillet and stir to incorporate completely. Remove from the heat and layer each pepper with 1/4 cup of the filling, a Tbsp of cheese and another 1/4 cup of filling.
Place the dish back in the oven and bake for about 25 minutes, until the peppers start to brown. Take the dish out, top each pepper with another Tbsp of cheese then return to the oven for five minutes or until the cheese is bubbling and beginning to brown.
Serve up and dig in!