Monday, July 29, 2013

Southwestern Stuffed Peppers

Hey foodies! Before we start, I've got some ranting to do. I promise it pertains to the recipe I've chosen for tonight. Okay, so I live in Texas. Dallas/Fort Worth to be exact. If you live anywhere in the South, from California to Florida, or anywhere in between, you should know that Summers are excruciatingly hot and humid. Unfortunately, my house, more specifically, our AC unit has been on the fritz this entire Summer. We've called maintenance, had some random part replace, filled the freon multiple times, and yet nothing seems to be working. Not to mention our fridge started making funky noises tonight. We fear the fridge is on strike because of the heat as well. Like, seriously, every week since the start of Summer we've called in the maintenance crew and nothing's been fixed. It's horrible!

Now, because of this heat, I'm going on strike. I don't want to spend any more time in the kitchen than need be. The recipe I've chosen for tonight will have us in the kitchen for a total of 40 to 50 minutes. Much of that time will be spent with the peppers roasting. The other time will be allotted to browning the turkey breasts and rice. So, before we all overheat and melt, why don't you meet me in the kitchen so we can make dinner and then go cool down? I'll meet you there!

Southwestern Stuffed Peppers
Serves about 3

You will need:

  • Olive Oil
  • 1/2 pound lean ground turkey breast
  • 1 cup chopped onions
  • 1 heaping tablespoon of taco seasoning
  • 2 cups cooked rice
  • 3 to 4 organic bell peppers, halved and seeds removed
  • 1 can of black beans, drained & rinsed
  • 1/2 cup of organic frozen corn
  • 1 (16 ounce) jar of salsa
  • Shredded Cheddar Cheese


  • fresh cilantro
  • sour cream
  • sliced avocado


  1. Before beginning anything, cook your rice according to the package directions.
  2. Brown the ground turkey.
  3. Saute the chopped onions until just cooked through.
  4. Meanwhile, preheat the oven to 400 degrees. 
  5. Lightly coat the peppers with olive oil and roast in a baking dish for about 20 to 25 minutes, just until cooked through. 
  6. Remove the peppers from the oven and allow to cool until you can handle them.
  7. In a bowl add the taco seasoning, cooked ground turkey, chopped onions, black beans, corn and rice. 
  8. Add in the jar of salsa, then mix well.
  9. Carefully spoon the turkey mixture into each half of the bell peppers and place back into the baking dish. 
  10. Cook the peppers for another 15 to 20 minutes or until the peppers are cooked all the way through. 
  11. Before removing from the oven sprinkle the tops of each pepper with shredded cheddar cheese. 
  12. Place back into the oven just until the cheese has melted.
  13. Remove from the oven and top with fresh cilantro, avocado slices and/or sour cream just before serving.
  14. Enjoy!

Now, I urge you and your family to enjoy tonight's meal, as well as stay cool and hydrated. This Summer is turning out to be almost TOO hot. Anyway, I'll be back tomorrow (and hopefully in a better, cooler mood). Until then, have a great day, and happy blogging to all!