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Say what??
That’s right, I actually cooked tonight. I got to leave a little early and Andrew had to stay a little late, so I was in charge of dinner tonight. Worked out for me, because it gave me an excuse to go to one of my favorite places…Wegmans!
In an effort to eat a little healthier, and as a follow up to the squash lasagna, I made these turkey stuffed peppers. I remember as a kid, one of the first things I learned to cook with my mom was stuffed peppers. I had very strong opinions on what should and shouldn’t go into stuffed peppers and both cheese and corn were NOT supposed to go into stuffed peppers. I believe I once told my mom she ruined them because she put corn in them. I was such a nice kid.
And then look at me now, putting both cheese AND corn into my stuffed peppers. Twelve year-old me would have been so disappointed.
But twenty eight year-old me was pretty pleased, because these were good! They weren’t heavy at all and had just a little bite to them. Delish, delish.
Turkey Stuffed Peppers
adapted from skinneytaste
- 6 bell peppers
- 1 lb ground turkey
- 1/2 onion, diced
- 1 tomato, diced
- 1 clove of garlic, minced
- 1 jalapeño pepper, chopped
- 1 can of black beans
- 1 can of corn
- 1 tsp cumin
- 1/3 cup water
- salt
- 1/2 cup mexican cheese
In a large skillet, brown the ground turkey. Add a little salt to taste.
Once the turkey is browned, stir in the onions, garlic, tomatoes, black beans, jalapeño, and cumin. Cover and simmer on low for 20 minutes. Add the corn and simmer for an additional 5 minutes uncovered.
Preheat the oven to 350°.
Meanwhile, slice the peppers lengthwise, removing the seeds and the stem.
Place the peppers in an oven safe dish, cut side up. Fill each pepper with the turkey mixture. Add a 1/3 of cup of water to the bottom of the pan and cover tightly with aluminum foil. Bake for 40-45 minutes, until the peppers are soft.
Remove the foil and top each pepper with cheese. Bake uncovered for an additional 5 minutes to melt the cheese. Garnish with scallions.