I like this version of the classic dish. My stuffed peppers have a southwest flavor – green chilies being a weakness of mine. I like to use red and green bell peppers, along with the red onion all chopped like confetti. It makes the dish fun and colorful.
I use brown rice instead of white. I think it holds up better and I appreciate the nutty flavor. You can substitute beef, but I use Ground turkey. Use a good green enchilada sauce (or make your own). When you make these beauties, make extra and freeze them (instructions follow the recipe). They make a great, easy, and healthy supper on busy evenings.
Recipe
Green Turkey Chili Stuffed Peppers
INGREDIENTS
- 2 cups green enchilada sauce
- 1 4 oz can diced green chilies (mild to hot, it’s up to you)
- 1 cup uncooked brown rice, rinsed
- 1 lb ground organic turkey
- 1 cup bell peppers, chopped small
- 4 good-sized bell peppers, halved and seeded
- 1 jalapeno, seeded and diced
- 1 cup red onion, chopped small
- 4 garlic cloves, diced
- 1 egg (optional)
- ½ tsp Mexican oregano
- ½ tsp cumin
- ½ tsp red pepper flakes
- Salt and pepper
- 1 tbs olive oil
- 1 heaping cup shredded cheese. Monterey Jack, Cheddar or a mix of both
INSTRUCTIONS
- Cook rice according to package directions.
- In a large skillet, heat ½ oil over medium heat and sauté ground turkey, breaking up the meat as it browns. When cooked through, drain and set aside. In the skillet, add rest of oil and cook all of the chopped vegetables and sauté until onions are softened, about 5 minutes.
- Return cooked turkey to pan, fold in diced green chiles and season everything with oregano, cumin, red pepper flakes (if using), salt and pepper.
- Fold cooked brown rice into turkey mixture. Stir in enchilada sauce. At this point, you could stir in a fork scrambled egg; this will help meat mixture firm up in peppers when they cook. I usually don’t do that. I like them just fine without it.
- Preheat oven to 375. If your pepper shell halves wobble too much, shave off a bit off the bottom until they are stable. Stuff them with the turkey filling to the brim. Continue until all pepper halves are filled.
- Top each pepper with cheese. Yay! AT THIS POINT YOU CAN FREEZE THESE FOR LATER (see instructions below)
- Put the peppers in a baking dish and add ¼ inch of water to the bottom of pan. You may cover and seal pan with foil or a lid. Bake peppers for 40 minutes at 375. Uncover, and cook another 10 minutes to melt that cheese! Serve with a salad and a cold Mexican beer.