It's amazing what a great, healthy and tasty lunch can do to your day. Last week was such a rainy and dreary week and it called for a colorful lunch to brighten everything up. I got to thinking of what I haven't had in a while that would taste good and I immediately thought of Stuffed Peppers! Taco stuffed peppers actually, but they were very tasty and filling. A stuffed pepper can be made a variety of ways, taco style or Italian style, with lots of options for fillings too! These ones has rice, ground turkey, taco seasoning, tomatoes with chiles and cheese! They had something from every food group, how could you go wrong? They are also good because they portion themselves out. All I had to do in the mornings was grab one and put it in a microwaveable contained to be heated later.
The recipe is super easy and doesn't take much time at all. They can be made for dinner tonight or meal prep for the whole week!
Ingredients
- 5 - 6 medium to large bell peppers
- sea or kosher salt and black pepper
- 1 pound groung turkey
- 1 packet of taco seasoning
- 1 can (11 ounces) Ro-tel diced tomatoes & green chiles
- 1 cup uncooked white Minute Rice or 1 + ¾ cups cooked rice
- 2 cups shredded extra sharp cheddar cheese
- shredded lettuce, for serving
- sour cream, for serving
Instructions
- Preheat oven to 425 degrees F. Slice the tops off the peppers and clean out the seeds.
- Stand the peppers up in a casserole dish and sprinkle the insides with salt and pepper.
- Cover them with aluminum foil and bake 15 minutes.
- Meanwhile, make the filling:
- In a large frying pan over medium heat brown the ground turkey, breaking it apart as it cooks. Drain off the grease.
- Add the taco seasonings and follow the directions on the package.
- Once the taco meat is ready mix in the Ro-tel with the juices and the rice. Simmer 5 minutes, stirring often.
- Stir in the cheese. Fill the peppers.
- Bake 25 minutes - uncovered.
- Serve over shredded lettuce with a dollop of sour cream.
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