Day 27 - Roasted Stuffed Peppers

Roasted Bell Pepper with arugula,  cucumber slices, mini rice cakes.

Last night was a listen-to-Billie-Holiday-and-get-creative-in-the-kitchen kind of night. So I tried out a new recipe for Southwestern Stuffed Peppers from Simply Love  Food blog.

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.

Sizzling goodness.