Mmmmmm, stuffed peppers! This is one of my and Jordan's favorite meals everrrrrr. Kinda funny actually, because the first time I ever told him that's what I was making for dinner, he looked at me like I was crazy. He acted like he wasn't going to like them. Then he took one bite, completely changed his mind, ate a ton, begged forgiveness at my feet for doubting me, and said he owed me a back rub. Well...maybe not all that but you get the point.
These stuffed peppers are delicious and HEALTHY!!! You can truly eat these without guilt!!! We love them so much that we can't live without eating them at least once every few weeks.
Here's the recipe:
4 large red bell peppers
4 garlic cloves, chopped
1 tsp. salt
1 tsp. ground black pepper
1 1/4 tsp. chili powder
1 tsp. cumin
1/2 medium onion, diced (I use Vidalia)
1 lb. lean ground turkey
1 16 oz. jar chunky salsa
1/2 bag baby spinach leaves, chopped
1 cup cooked rice
Preheat oven to 375. Cut peppers in half and remove all white and seeds. Place on a baking sheet and drizzle with a little olive oil. Cover with aluminum foil and bake 15-20 minutes.
Heat 1 TB olive oil in large skillet over medium-high heat. Add onion, garlic, salt, pepper, chili powder, and cumin. Cook till onions are softened. Add turkey, breaking up into small pieces, and cook until lightly browned. Add salsa and spinach and cook about 5 minutes more. Turn off heat and stir in cooked rice. Fill pepper halves with mixture, cover with aluminum foil and bake until the filling is hot and peppers are tender, about 20-25 minutes. Remove foil, sprinkle with cheese and bake uncovered 7-10 minutes for cheese to melt.
Here is my favorite way to eat them:
Covered in sour cream!!! heehee. I love sour cream. Plus, it helps cut some of the spiciness for those of you who are spice wimps like me.