Southwest Roasted Stuffed Peppers

Posted on Jan 10, 2010 by PeggyPrint Recipe Only | Email Recipe | Leave a Comment
Filed under: All Recipes, Gluten Free, Peggy's Healthy Picks, Poultry, Vegetables & legumes, Whole grains Pin It
Southwest Roasted Stuffed Peppers

Detox Resolution Recipe Series: Using whole grains, vegetables, lean meats and healthier fats in recipes that you may find taste really good!

What’s not to like about this delicious, healthy, make-ahead recipe? It’s got all the bells and whistles–lean turkey, grains and vegetables all neatly bundled in an edible pepper shell. Beautiful sweet bell peppers are delicious, especially when roasted, and they are packed with Vitamin C and A, plus a plethora of healthy benefits.

Pre-seasoned canned tomatoes are the work-horse in this recipe, eliminating additional seasonings and steps. Feel free to use plain diced tomato and deliver your own Southwest kick with seasonings such as puréed chipotles, onions and chili powder.

I used barley in this recipe but couscous, quinoa, bulgar, rice or breadcrumbs would be fine substitutes. Any meat or vegetarian protein could be used instead of the ground turkey.

Recipe: Southwest Roasted Stuffed Peppers

Ingredients

  • 1/2 cup (uncooked) barley, rice or quinoa
  • 1 (14 ounce) can diced tomatoes seasoned with peppers and onions
  • 1 pound ground lean turkey
  • 1 cup frozen corn
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1/4 cup cilantro plus 4 sprigs for garnish
  • 4 medium bell peppers (red, green or yellow)halved lengthwise, seeds and membranes
  • removed

Instructions

  1. Preheat oven to 350˚.
  2. Drain juice from tomatoes and reserve juice. Divide drained tomatoes.
  3. Cook grains in reserved canned tomato juice adding enough water to accommodate liquid requirements for grains, following directions on packaging.
  4. Beat egg and combine with 1/2 diced peppers and corn, reserving other half to top peppers. Mix in turkey and cilantro and combine well.
  5. Fill pepper halves with stuffing mixture, dividing equally and mounding slightly. Arrange in a baking dish large enough to accommodate the peppers.
  6. Bake pepper 30 minutes. Remove from oven and top each with remaining diced tomatoes. Return to oven and bake until tops are browned and an oven thermometer registers 165˚, an additional 15-25 minutes.
  7. Transfer to platter, garnish with reserved cilantro and serve.

Active Time: 15 minutes (plus time to cook grain)

Bake Time: 45 minutes

Number of servings (yield): 4 stuffed peppers

Copyright © Peggy Lampman’s dinnerFeed.

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Filed under: All Recipes, Gluten Free, Peggy's Healthy Picks, Poultry, Vegetables & legumes, Whole grains
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