As a busy family easy to prep on a weeknight is super important in our house and this tasty 21 Day Fix Approved Stuffed Pepper recipe delivers! (especially so if you brown the turkey and veggies the night before as I did), delicious and totally easy to reheat the next day at work!
Ingredients:
4 bell peppers ( Get big ones!) 1 lbs package 93% lean ground turkey breast or ground chicken 1 14.5 oz. cans of diced tomatoes - no salt added2 garlic cloves, minced
1 can black beans, drained and rinsed
1 cup frozen corn kernels
1 jalapeno pepper, de-seeded and chopped
5 Tbsp chopped cilantro
1 cup shredded mozzarella cheese
1 tsp each of each, cumin, garlic powder,
1/4- 1/2 tsp cayenne pepper (to add heat if desired)
salt & pepper to taste
2 tsp olive oil
1 large onion, diced
2 cups cooked brown rice or quinoa
1 Tbsp lime juice
1 cup tomato sauce (look for lower sugar/salt option if possible)
Directions:
1. Preheat oven to 375.
2.Cook quinoa according to package instructions (if using brown rice I use the Trader Joe's packets of frozen brown rice and LOVE it! Super convenient and especially so if the family isn't converted to brown rice as is true of mine!)
3. Dice the onion and garlic. Cut the peppers in half, remove seeds, set aside for later use.
4. Heat olive oil in a pan and saute onion and garlic until tender. Add ground turkey and seasonings, cook until no longer pink.
5. Add in the tomato sauce, tomatoes, jalapeno pepper, quinoa, beans, corn, cilantro and lime juice. Reduce heat to medium-low; cook; stirring occasionally until heated through (about 3-5 minutes)
6. Fill each pepper half with 1/2 cup of the mixture. Once filled place into baking dish. Lightly cover with foil and bake for 35 minutes, or until tender; remove foil and top each pepper with 1/4 cup mozzarella cheese. Bale for 3 minutes or until cheese is melted.
7. Serve sprinkled with cilantro and hot sauce if desired.
Each pepper 1/2 is one serving.
Colored container equivalents per serving are : 1 Green/1 Yellow/1 Red/ 1/2 Blue
