Southwest Stuffed Bell Peppers

I was pondering what my next recipe should be yesterday and had a hard time thinking of something that is super tasty, but healthy at the same time!

I have been doing a lot of breakfast recipes (I LOVE breakfast) and a lot of salads, so I wanted a bomb dinner recipe. I had some the cauliflower rice and I needed to use it before it went bad- expired cauliflower is one of the most rancid things you can smell. 

So, I thought about dishes that have rice, and stuffed peppers came to mind! Whenever I make stuffed peppers I always wonder why I don’t make them more often. Stuffed bell peppers are so amazing because they are scrumptious, perfect for meal prep, and can be stuffed with a wide variety of ingredients.

I’m sure they will make an appearance again, in the form of Italian, Greek, or some other cuisine, but for now, we are going the southwest route!

You can probably see in the mixture that I made the rookie mistake of not sautéing the cauliflower before mixing it in. Good lesson on when you can cut corners and when you can’t :/ That’s what blogs are for right, I get to make the mistakes so you don’t have to!

 

 

I usually try and stay away from dairy, but stuffed peppers are just so much better with cheese! Although I don’t eat it often, a lot of dishes with melted cheese are at the top of my list…pizza, grilled cheese, mac n’ cheese I could go on and on.

 

 

Southwest Stuffed Bell Peppers

Ingredients:

  • 1 lb ground turkey or beef
  • 1/2 packet of Trader Joes taco seasoning (or regular seasoning if you aren’t blessed with a TJ’s)
  • 2 tbsp chili powder
  • 1/2 tsp garlic powder
  • 1 14oz can of crushed tomatoes
  • 1 onion
  • 1/2 bag of cauliflower rice or 1 cup of cooked rice
  • 6 red bell peppers
  • 1 can enchilada sauce
  • 1 cup shredded cheese (I like the Mexican blend)

Directions:

  • Preheat oven to 350 degrees F and grease a baking dish just big enough to keep the peppers upright

  • Heat a skillet over medium heat. Salute the onions in a tbsp of olive or vegetable oil. Once they are translucent, add the ground turkey, breaking it up into small pieces as it cooks ~8 minutes. Stir in the taco seasoning, crushed tomatoes, chili powder, garlic powder, black pepper, and cauliflower rice (or regular rice) and simmer for 15 min. 

  • Note: if you are using ground beef you will have to drain the excess fat before you add in other ingredients, I find that you don’t need to drain with lean ground turkey.

  • While the mixture is simmering, cut the tops off of the bell peppers and place them upright in the baking dish. Once the meat mixture is done cooking, fill the peppers to the very top. Note: I only used cheese on the top, to cut it down a bit, but if you want more cheese you can layer some into the meat filling as well.

  • Spoon the enchilada sauce evenly over the filling of each pepper. This helps the mixture from getting dry when you bake them.

  • Cover the dish with aluminum foil and cook for 30 min. After the 30 min, take the aluminum foil off and cover the top of the peppers with cheese. Keep the foil off and cook for 10 more minutes or until the cheese is melted!

  • Enjoy!