Stuffed Bell Peppers (Mexican Style)
Stuffed bell peppers are one of the dishes I can eat all the time, seriously. The ratio I like to use for stuffed bell peppers is simple and easy: 1 protein, 1 veggie, 1 carb, seasoning and a sauce, such as crushed tomatoes. Stuffed bell peppers are a flavorful way to use leftover veggies and clean out the pantry. Chow!
INGREDIENTS
4 bell peppers (halved and seeded)
1 pound ground turkey
3 zucchini (grated)
1 (15 ounce) can crushed tomatoes
1 (15 ounce) can of black beans (drained)
1 packet of taco seasoning
2 tablespoons avocado oil
Salt and Pepper to taste
¼ cup grated cotija cheese
Garnish (optional)
Jalapeños
Radish
Cilantro
Taco Sauce
Sour Cream
Garnish
Jalapeños
Radish
Cilantro
Taco Sauce
Sour Cream
INSTRUCTIONS
Preheat oven to 350 degrees
Heat cast iron pan over medium heat
Add avocado oil to pan until shimmering
Add the ground turkey and cook until the turkey is browned
Add shredded zucchini to cast iron
Stir in taco seasoning
Add crushed tomatoes to turkey and zucchini mixture
Mix in black beans
Remove mixture from heat
Divide mixture among halved and seeded peppers
Top with cotija cheese
Bake peppers for 30 minutes in the pre heated oven
Remove from oven
Garnish
Enjoy!
Notes:
protein - you can use any type of protein, such as ground beef, shredded turkey or even pork sausage.
veggies - use whatever you have on hand, but I love the versatility of zucchini, but you can use cabbage, broccoli or cauliflower
carbs - instead of beans, try rice, pasta, potatoes or corn
heat - if you prefer a spicier pepper, try habaneros instead of jalapenos
cheese - any cheese will work in this dish, cheddar, pepper jack and greek yogurt can be substituted for sour cream
serving - this pepper is a meal in itself, but I like to serve with a side of tortilla chips to add crunch
drink - if you fancy, have a glass of wine, but I enjoy with a cold beer
