Stuffed Bell Peppers
- Ready In:
- 1hr 30mins
- Ingredients:
- 17
- Yields:
-
16 stuffed pepper halves
- Serves:
- 8
ingredients
- 8 bell peppers, red, yellow or 8 oranges
- 2 tablespoons canola oil, divided
- 1 medium yellow onion, chopped
- 4 garlic cloves, peeled and minced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 16 ounces Italian turkey sausage, removed from casing or 16 ounces lean ground turkey
- 1 (16 ounce) jar chunky salsa
- 2 cups Baby Spinach, fresh, rinsed and chopped
- 1 cup cooked quinoa (optional)
- 1 cup cooked brown rice
- 1 cup cheddar cheese
- 2 large avocados, peeled and pit removed, sliced
- 1⁄2 cup Greek yogurt
- 1⁄4 cup basil leaves, fresh, finely chopped
directions
- Preheat oven to 375°F
- Cut the peppers in half lengthwise, slicing from the stem to the bottoms, leaving the stems intact.
- Remove the white pithy ribs near stem and down length of inside.
- Remove the ribs and seeds and discard.
- Place the peppers in a shallow 13 x 9 inch baking dish.
- Drizzle the peppers with 1 tablespoon of the oil.
- Cover the dish with foil, and bake the peppers 15 to 20 minutes, until they start to soften.
- Meanwhile, heat the remaining 1 tablespoon of the oil in a large skillet over medium-high heat.
- Add the onion, garlic, salt, black pepper, chili powder, and cumin.
- Cook until the vegetables are softened, about 3 minutes.
- Add the sausage to the skillet.
- Cook, breaking it up with a slotted spoon or potato masher, until lightly browned, about 5 minutes.
- Add the salsa and the spinach, and cook, stirring occasionally, about 5 minutes.
- Remove the skillet from the heat and stir in the cooked brown rice and quinoa (optional).
- Carefully fill the pepper halves with the turkey mixture.
- Cover the dish with foil, and bake until the filling is hot and the peppers are tender, 20 to 25 minutes.
- Remove foil, and sprinkle the cheese over the top of the peppers.
- Return to oven; bake, uncovered, until cheese has melted, about 7 to 10 minutes.
- Top the peppers with a heaping tablespoon of the yogurt.
- Place slices of the avocado on top of each pepper.
- Sprinkle with the basil.
- Serve immediately.
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RECIPE SUBMITTED BY
mkorte33
Calgary, AB
I love the outdoors, keeping fit and cooking/baking at home a few times a week.