Stuffed Bell Peppers
Bell peppers stuffed with ground turkey, rice, black beans, and corn, topped with melted cheddar cheese. A delicious and easy meal that's perfect for a weeknight dinner.
Bell peppers stuffed with ground turkey, rice, black beans, and corn, topped with melted cheddar cheese. A delicious and easy meal that's perfect for a weeknight dinner.
- Carbohydrate 50.5197002856065 g
- Cholesterol 67.1223176333333 mg
- Fat 24.5012069952065 g
- Fiber 10.406335506694 g
- Protein 25.4485154909159 g
- Saturated Fat 11.4747753743999 g
- Serving Size 1 1 Serving (449g)
- Sodium 983.228164966691 mg
- Sugar 40.1133647789125 g
- Trans Fat 1.95668998648272 g
- Calories 514 calories
Step-by-step
- Pre heat the oven to 400 degrees. Lightly coat the peppers with olive oil and roast in a baking dish about 20-25 minutes just until cooked thru. Remove the peppers from the oven and allow to cool until you can handle them.
- In a bowl add the taco seasoning, cooked ground turkey, chopped onions, black beans, corn and rice. Add in the jar of salsa and mix well.
- Carefully spoon the turkey mixture into each half of the bell peppers and place back into the baking dish. Cook the peppers for another 15-20 minutes or until the peppers are cooked all the way thru. Before removing from the oven sprinkle the tops of each pepper with shredded cheddar cheese. Place back into the oven just until the cheese has melted.
- Remove from the oven and top with fresh cilantro, avocado slices and/or sour cream just before serving.
Replacing the beef or turkey with crushed lentils alters the protein density while keeping the moisture level stable. Bell peppers contain high water content that releases during the initial roast at 400 degrees Fahrenheit. Pre-roasting the pepper halves for twenty minutes prevents a watery filling. Halving the peppers lengthwise creates a stable base in the baking dish compared to upright hollowed peppers which tend to tip over.
Managing Second-Day Textures
Prepared rice absorbs moisture from the surrounding salsa and black beans over twelve to twenty-four hours in the refrigerator. Storing the filling components in a sealed container separate from the raw peppers preserves texture if prepping ahead. Reheating assembled leftovers requires covering the baking dish tightly with aluminum foil to trap steam. Bake refrigerated portions at 350 degrees Fahrenheit for twenty-five minutes until heated through to the center.
- Drain canned black beans thoroughly in a colander to remove excess starch that makes the rice mixture soggy.
- Coat the exterior skin of each pepper lightly with oil to encourage browning during the initial dry heat phase.
- Shred block cheddar cheese manually rather than using pre-bagged varieties to ensure even melting without anti-caking additives.
