Mexican Stuffed Peppers

Author: Sarah Bates | The Chef Next Door

Makes 4 servings

4 large sweet bell peppers

2 Tbsp olive oil

1/4 cup chopped onion

1 lb. lean ground turkey

2 tsp chili powder

2 tsp cumin

1 tsp salt

1 cup uncooked white rice

14.5 oz. can Petite Diced Tomatoes with Lime Juice & Cilantro

1 1/2 cups water

1 cup marinara sauce

Mexican cheese

Preheat the oven to 350 degrees F. Prepare the peppers by cutting off the tops, cutting them in half, and removing the stems and seeds. Set aside.

Heat the olive oil in a large skillet over medium-high heat. Add the onion and turkey and cook until browned and completely cooked through. Add the chili powder. cumin and salt and stir to combine. Next, add in the uncooked rice, diced tomatoes and water and mix well. Bring to a boil, then turn the heat down to a simmer and cover. Cook until the rice is cooked through and the liquid has evaporated, which will take about 15 minutes.

Pour the marinara sauce into the bottom of a 13x9 inch baking dish. Spoon the filling mixture into each bell pepper half and place them tightly into the prepared baking dish. Top each pepper half with some of the Mexican cheese then cover with foil.

Bake for 30 minutes, then remove the foil and continue baking another 15 minutes, until the peppers are tender, the filling is hot, and the cheese has melted. Serve two pepper halves on a plate with a little sauce from the bottom of the baking dish spooned over the top. 

If you want to cook now and eat this dish later, allow the dish to cool completely, then wrap it tightly with foil and refrigerate up to 48 hours. Allow it to sit out at room temperature while the oven is warming up, then cook as instructed.

Bon Appetit!