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The Kitchen Diva's Energy-Boosting Stuffed Bell Peppers

A friend made these, and I had to have the recipe because it was so delicious. Recipe courtesy of www.droz.com.

Ready In:
1hr 10mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 375.
  • Cut the peppers in half lengthwise, slicing from the stem to the bottoms, leaving the stems intact.
  • Remove the white pithy ribs near stern and down length of inside.
  • Place the peppers in a shallow 13x9 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 tablespoon of the oil in a large skillet over medium-high heat.
  • Add the onion, garlic, salt, black pepper, chili powder, and cumin and cook until all 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.
  • 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 and bake, uncovered, until cheese is 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 MADE WITH LOVE BY

@AmyZoe
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@AmyZoe
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"A friend made these, and I had to have the recipe because it was so delicious. Recipe courtesy of www.droz.com."
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  1. Marcella T.
    These peppers are moist and delicious! They freeze well and retain their great flavor! Amazing !
    Reply
  2. AmyZoe
    A friend made these, and I had to have the recipe because it was so delicious. Recipe courtesy of www.droz.com.
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