Stuffed Peppers

Stuffed peppers!

I realized tonight that stuffed peppers are completely customizable, and are a great way to use up those odds and ends in the kitchen. Along with the leftover ground turkey breast in the fridge, I had an open jar of homemade salsa and a small hunk of good cheddar that were just begging to be used. Adding in a small bunch of kale, a can of black beans, some rice and frozen corn, I knew I could make a quick and filling dinner, with a Mexican twist, instead of the expected
Italian style stuffed peppers.

If you would like to make this dish vegetarian, eliminate the ground meat or substitute it with a vegetarian-friendly protein source, and use vegetable broth or water in place of chicken broth.

If you would like to make this vegan, eliminate the meat and chicken broth and either eliminate or substitute the cheese with vegan cheese.

This beautifully colorful and deliciously filling dish comes together easily and quickly. Have fun making them just how you like and enjoy - the possibilities are endless!

Stuffed Peppers

4 – 6 bell peppers, any color (I like red)

Olive oil

1 medium onion, chopped

2-3 cloves garlic, minced

1 small bunch of kale, washed, stemmed and chopped into bite size pieces (or spinach, chard or other greens of choice)

1 pound ground turkey breast (or ground bison, beef, chicken, or crumbled sausage)

1-1/2 cups cooked rice (or farro, quinoa or other grain of your choice)

1 can of black beans, rinsed and drained

1 empty black bean can full of frozen corn

Salt, pepper, smoked paprika, oregano, red pepper flakes; to taste

Small jar of picante sauce, or salsa (or a can of diced tomatoes, drain some of the liquid)

1 cup of shredded aged cheddar or colby cheese

¼ cup of chicken broth (or vegetable broth, or water, or reserved liquid from canned diced tomatoes)

Preheat oven to 350 degrees.

Lightly oil a baking dish large enough to hold peppers in a single layer.

In a large sauté pan, heat 1 Tablespoon of olive oil over medium high heat. Saute onion for  about 5 minutes, until softened. Add garlic and kale, cook about 1 minute longer. Remove from heat and pour contents of pan into a large heatproof bowl.

Return pan to heat and cook turkey until no longer pink, mincing throughout to prevent large clumps. Drain excess liquid and add meat to large bowl with onions and kale. Add rice, beans and corn. Season generously with salt, pepper, smoked paprika, oregano. Add in as much salsa as you like, then add in ¾ cup of the cheese and mix well; you will reserve ¼ cup cheese for melting on top of the peppers. Taste filling and adjust seasoning to taste.

Arrange pepper halves in casserole dish and drizzle about 1 tablespoon of oil inside peppers. Stuff peppers with filling, mounding slightly. Add ¼ cup of water or broth to baking dish. Cover with tinfoil and bake 45 minutes or longer so that peppers are tender, but not mushy. Remove foil, sprinkle remaining cheese over tops and return to oven until cheese is bubbly and lightly browned.

Remove from oven and allow to sit a few minutes before serving.