These Southwest Stuffed Peppers are a flavorful way to pack in your veggies, protein, and nutrient needs! Try them out this week for a tasty meal.
Ingredients
Equipment
Preparation
- Add the rice along with chicken bone broth and/or water to a large pot to cook.
- Prepare the beans as their can/package instructs.
- Chop the tomatoes, green onion, serrano pepper, and cilantro.
- Once the rice is cooked, add the tomato paste, black beans, tomatoes, and green onion to the pot.
- Spray a sauté pan with oil and cook the ground meat with paprika, cumin, chili powder, and a pinch of salt.
- Once the turkey is cooked, add it to the pot with the other ingredients. Add more paprika, cumin, and chili powder as desired.
- Cut the tops off of each pepper. Fill a large pot with water and bring it to a boil.
- Add the bell peppers to the boiling water and stir occasionally until the skin begins to soften and wrinkle.
- Preheat the oven to 350F.
- Add the peppers to the glass baking dish.
- Stuff each pepper with the rice mix, then bake them for ~10 minutes.
- Let the peppers cool. Upon serving, top them off with fresh cilantro and squeeze on fresh lime juice.
Video
Notes
Substitutions, Add-Ons, & Alterations:
- Add corn (contains corn), red onion, carrots, or jalapeño.
- Substitute brown rice for quinoa or another grain (may contain gluten, wheat, oat, or corn).
- Cook rice with bone broth for added protein and nutrients.
- Replace black beans with pinto beans.
- Use roma tomatoes or beefsteak instead of cherry tomatoes.
- Sprinkle cheese (contains dairy) on top or add sour cream (contains dairy), plain yogurt (contains dairy), or sliced avocado if desired.