Cooking · Food · foodie · Healthy · Recipe

{stuffed bell peppers}

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Busting this one out of the vault.  I’ve probably made this recipe 50 times.  Okay, maybe not 50, but you know what I mean.  Used to whip up these stuffed bell peppers all the time.  Then stopped.  Kinda forgot about them, to be completely honest.

Then last week GG (my grandma) requested them.  I did ask her if she had a request….and she didn’t think twice.  You see, I used to make these stuffed peppers for her back in the day too.  We all pretty much forgot about them.

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Anyone else love a healthy meal in individual proportions?

I don’t know why it’s so pleasing to me…lol.

Usually I grab green peppers, because I’m cheap AF!  And they’re always a fraction of the price compared to the pretty orange, yellow and red peppers.  Pedrick Produce had bags of 6 peppers (pretty ones) for $2.00 each last week.  SCORE!!!

And I have to admit, they look so much prettier.  Pretty food matters…lol.

Okay, so a trick to great stuffed bell peppers –

Parboiling.  Meaning, add to boiling water for a quickly.  5 minutes.  Done!

The texture of the pepper is so, so much better.  Not tough.  Not mushy.

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Cooking the turkey + rice always take longer and more water than I think it will.  Every single time.  So pack your patience.  Check it every 15 minutes or so.  Add a little more water.  Dip a tortilla chip and scoop out a taste tester.  You will 100% do this multiple times.

At least I do 🙂

Then there is the secret sauce.  Tomato soup.  With a little in the center of each pepper and poured over the top.  Yummm!

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Then you stuff the mixture into each peppers and pop them in the oven.  Or the fridge, till you’re ready.  This recipe is a great make-in-advance meal.

So good leftover too.  Perfect for lunches + meal weekly meal prep.  Sometimes I cut them in half and throw it over a big green salad.

Hope you enjoy them as much as I do…and GG does ♥

stuffed bell peppers

  • Servings: 6
  • Difficulty: easy
  • Print

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Here’s what you’ll need:

  • 6 bell peppers
  • 1 lb ground turkey (beef or sausage work too)
  • 1/4 cup red onion, chopped
  • 14 oz can diced tomatoes with green chilies
  • 1/2 cup uncooked brown rice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 cup water
  • 10 oz can tomato soup
  • 1/2 cup water
  • 1 cup cheddar cheese, shredded
  • 1/2 cup green onions, chopped
  • salt + pepper

 

Here what you’ll do:

Bring a large stock pot of water to a boil.  Cut the tops off the bell peppers and remove seeds.  Add peppers to boiling water for 5 minutes.

Place pepper upside down and allow to cool and water to drain.

In a large pan, saute ground turkey + onions till turkey is browned.

Stir in diced tomatoes + rice + Worcestershire + cumin + chili powder + salt + pepper + water.  Cover and simmer for 30 minutes.  You may need to add a little more water.

Preheat oven to 350 degrees.

Combine 1/2 cup water to tomato soup.

Fill each pepper 1/2 way with turkey + rice mixture.  Add 1 tablespoon tomato soup to each pepper.  Then fill each pepper with remaining turkey + rice mixture.

Top each filled pepper will remaining tomato soup.  Sprinkle with shredded cheese + green onions.

Bake uncovered for 30 minutes.  Cheese will be melted + bubbly when they are ready.

Enjoy!

 

https://xoxostacyb.com/

 

 

I like to serve my stuffed bell peppers along side a big green salad.

The pepper already has all the food groups, so you could just eat it alone too!

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Remember, you can now print the recipe.  Pin to your Pinterest board for safe keeping.  If you decide to give it a shot, pretty please – tag me.  Text me.  I can’t wait to hear what you think!!  100% makes my day ♥

xoxo stacyb

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