I've made stuffed peppers twice this past winter, Italian-style with marinara sauce, but I can't for the life of me find the recipe I used! [Update: my friend Ann is the one who originally gave me the recipe and it's this one. She also recommends this one for a rice-free version!] Tonight I threw these peppers together with a Tex-Mex flair because longtime readers are well aware of my everlasting affection for spicy south of the border food.
I was originally going to just stuff these peppers with rice, beans, and salsa, but found a ton of stuff in my fridge that needed to be used such as a rice/jalapeño/pea side dish, a package of ground turkey, the dregs of a jar of roasted salsa, and a smidge of leftover enchilada sauce. This is pretty simple to whip up yourself using what you have on hand or buying some simple ingredients like taco seasoning or enchilada sauce.
Makes 4 large servings (I only made 2 servings and I have lots of leftover filling)
4 bell peppers
1 package ground turkey
1 small yellow onion, diced
1 jalapeño, seeds removed and diced
1 Tbsp cumin
1 Tbsp ancho chili powder
1 tsp garlic powder
1 can black beans, drained
2 cups cooked rice
1 cup salsa
1/2 cup enchilada sauce or tomato sauce
1 cup shredded cheddar cheese
Heat oven to 350.
Cut peppers lengthwise and remove guts.
In large skillet over medium high heat, brown turkey with onion, jalapeño, and seasonings. Add beans, rice, salsa, and sauce and heat through. Taste and adjust seasonings.
Fill peppers to overflowing, cover, and bake 30 minutes. Remove cover, add cheese, and bake another 10-15 minutes or until browned and bubbly.
Serve with Greek yogurt, avocado, lime juice, and/or your other favorite Mexican accompaniments.