Last night was the first time I’ve ever had stuffed peppers and let me say, I am now hooked! These were SO delicious, ever for a picky eater! (Yes, I have had to force myself to eat vegetables in the past until I “liked” them.)
So here’s the recipe… the total cook time took a little while (1 hour) so be sure you have enough time!
1lb. Ground Turkey
1 Sausage Patty
1 c. (Blended) Monterey and Colby Jack Cheese (or any cheese preference)
1 c. Cooked Whole Grain Rice
1 can Organic Black Beans (drained and rinsed)
1 c. Canned or Frozen Organic Corn
Cook rice. While rice is cooking, brown your turkey and sausage patty together in pan. Season with onion, garlic and chili powder and let simmer for 15 minutes. Heat oven to 350 degrees and prepare peppers by cutting the tops off horizontally. Clean the insides out by removing core and seeds. Pour salsa and cheese into turkey mixture. Next, add rice, beans and corn to mixture. Fill peppers with mixture and place in a baking dish. Fill the bottom of baking dish with chicken broth until the bottom of pan is covered. Cover the dish with tinfoil and bake for 45 minute. Remove tinfoil and bake for an additional 10 minutes. Enjoy!