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I'm Becca - mom to three cute kiddos, professional photographer, chocolate addict, in love with all thing wildflowers, and (most importantly) a sinner saved by grace through faith!
Stuffed peppers are one of my favorite foods to make. I made these peppers the other day and they were so good and easy! After a long day of work, the last thing I want to do is spend a lot of time making dinner, but this recipe was quick and simple. And best of all, they were full of lean protein, veggies and flavor. I have made many different variations in the past, but I think this one is the one I like the most. You just can’t go wrong with southwest flavors!
3-4 bell peppers
1 lb ground turkey
1 tbsp olive oil
1 onion, diced
2 tsp minced garlic
2 tomatoes, diced
1 can black beans, drained and rinsed
1/2 cup cooked quinoa
2 tsp cumin
1 tbsp chili powder
1/2 tsp cayenne pepper
2 tsp sea salt
1/2 tsp black pepper
grated cheddar cheese (optional)
Pre-heat oven to 375. Cut the tops off the peppers and de-seed. Place in an oven safe pan or dish (I used a glass baking dish) and cook while you prepare the filling.
In a large skillet, heat the olive oil then cook the onions and garlic together until onions are soft. Add the ground chicken and brown.
Once the chicken is mostly cooked, add the tomatoes, black beans, quinoa, cumin, chili powder, cayenne pepper, salt and black pepper. Mix and simmer for 10 minutes.
Remove the peppers from the oven and fill with a 1/2 cup of filling and top with some cheese. Cook in the oven for 20 minutes or until cheese is melted. (for an extra kick, for the last 5 minutes, set your oven to broil to brown the cheese).
What do you like to use as a filling for your stuffed peppers?
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