|Roasted Bell Pepper with arugula, cucumber slices, mini rice cakes.|
It was delicious. So delicious. I served it last night with roasted potatoes with hot peppers and an arugula salad. Had one leftover for lunch today which I had with more arugula, cucumber slices, and mini rice cakes.
I made the pepper fairly true to the original recipe, with a few changes. I also cut the recipe in half, as below, but doubled the filling which I will use for dinner tonight! Burritos may be on the lunch menu tomorrow!
Roasted Stuffed Bell Peppers
2-3 bell peppers,any color
olive oil, to taste
1/4 lb ground turkey
1/2 small onion, diced
1 Tablespoons taco seasoning
1/2 can black beans, drained
1/2 cup cooked brown rice
1/2 cup red tomato salsa
1/4 cup frozen corn
1/3 cup shredded Mexican cheese
Cut peppers in half, removing seeds. Place open side up in a baking dish, drizzling lightly with olive oil. Bake at 400F for 15 minutes. Meanwhile, brown turkey in a large skillet. Add onions and cook until onions are translucent. Stir in remaining ingredients, saving cheese, and cook until heated through.
|Twice as much as the recipe calls for, but you get the picture. The beautiful, delicious picture.|
Once peppers are crispy-tender, remove from oven. Gently spoon in turkey filling, sprinkling the tops of each with cheese. Bake for an additional 10 minutes, until cheese is melted and slightly browned. Serve hot.
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