top of page

Southwestern Stuffed Peppers


Don't you just love the stuff inside stuffed things? Stuffed mushrooms, stuffed cabbage, stuffed peppers- the stuff is the best! Peppers are such an amazing vehicle for quick, creative weeknight meals that will save you from the same old boring recipes. This time, I went with a southwestern flare and they turned out great! What's your favorite stuffed stuff?

SERVING SIZE: 8 pepper halves

PREP TIME: 5 minutes

COOK TIME: 35 minutes

INGREDIENTS:

1lb organic, fresh ground turkey

1 can reduced sodium black beans (rinsed + drained) [Goya is my jam]

1 can crisp, white corn (drained)

1 can diced tomatoes (drained)

4 organic bell peppers (halved + cleaned)

2 cups organic, full fat cheese (I use a sharp white and yellow cheddar blend)

1/2 tsp smoked paprika

2 + 1 tbsp.. hot sauce (divided) [I like chipotle tabasco and Cholula]

1 tsp cumin

1/2 tsp chili powder

1 tsp onion powder

1 tsp garlic powder

pinch of cayenne

salt + pepper

cilantro garnish

2 tbsp. EVOO

Coconut or olive oil spray

1 tbsp. butter

RECIPE:

Preheat the oven to 400 degrees. Massage the 2 tbsp. of EVOO all over the peppers, inside and out and arrange in a casserole dish. Season with salt and pepper and bake for 20-25 minutes or until the peppers soften. When they are done, take out of the oven and drain any excess liquid and let cool with the oven still on.

While the peppers are cooking, make the stuffing. In a medium sauté pan, spray with coconut or olive oil and heat on high. When the pan is hot add the ground turkey and season with paprika, 2 tbsp. hot sauce, cumin, chili, onion, garlic, cayenne and s+p. Continue to cook the turkey until cooked all the way through, about halfway through add the can of tomatoes and stir to combine. In another, large, sauté pan heat butter and 1 tbsp. of hot sauce and melt. Add the beans and corn, season with salt + pepper and cook for about 8-10 minutes on medium heat, stirring occasionally.

When everything is done cooking, pour the meat and tomatoes in a bowl and add the beans and corn. Stir in 1/2 cup of the cheese and mix all together. Spoon the mixture into the peppers, top with the rest of the cheese and bake for 15 minutes. Top with cilantro and avocado - enjoy! Happy Eating!


Kristen's Cooking Tips

#1 

Use sharp knives! Slicing, chopping, mincing- sharp knives cut prep time in half and are WAY safer than fighting with dull blades that barely get through the skin of a tomato. At the very least, get a knife sharpener and run the blade across it before any prep. 

​

#2

Taste EVERYTHING as you go! Cooking is about using instinct and creating flavors- you'll never learn to cook if you don't develop instincts... taste the food at every stage and follow the flavor development, adding more salt, more acid, more cream- whatever your taste buds are reaching for. 

​

#3

Mis en Place: it's french for everything in it's place. Before you start a dish, gather all of your ingredients and prep everything you need in advance. Minced garlic? mince it first and set aside. Chopped herbs? Chop away and be ready when you need them. So many people I talk to say cooking is stressful, there is "too much going on"- it's all about time management. Cooking should be relaxing and fun! Think about your favorite cooking show... notice how they always have everything they need right there? Read the whole recipe through and zoom out- while this is cooking, make this; while this is chilling, cook this. Know how to breakdown the steps and prepare your ingredients so you're not stuck with burning garlic while you're chopping cilantro. Go in with a clear mind and know you're about to fuel your body and nourish your soul with your own two hands...and a few sharp knives ;)

​

​

bottom of page