July 10, 2012

Southwest stuffed Bell Pepper Recipe

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I have been loving this summer.  My family purchased season passes to a waterslide this year and we have really been enjoying them.  My oldest, who is 4, is a real daredevil and wants to go on all the scary slides.  The other day I finally decided to take her on the big slides.  You can hold a child on your lap and go down a few of the less wild rides.  We get up to the top and the guy tells me that I have to hold my glasses.  Imagine..I am holding onto the tube for dear life with one hand.  Holding my glasses with the other hand with that arm wrapped around my child (who doesn't know how to swim but was wearing a life jacket).  Let me just say it was a wild ride.  She loved it of course!  So after that I left my glasses in my bag and we went on three more slides.  So much fun!

I saw this recipe on Pinterest and it looked so pretty and sounded very yummy.  I decided to give it a try.  My husband, my 4 year old, and myself really liked this dish.  It was very fresh tasting.  I love Southwestern flavors and all their glory.  My 1 1/2 year old wouldn't even give it a try.  I guess she is getting to that picky stage.  Give it a try, I think your family will like it too.  That is unless you have a picky toddler...

You will need frozen or canned Corn, Taco Seasoning, Salsa, Canola Oil, Black Beans, Sour Cream, Onion, Ground Turkey, Shredded Cheese, Avocado, Cooked Quinoa (mine has peas in it from leftovers), Bell Peppers, and Cilantro.

Cut the Peppers in half and pull out the seeds and membranes.  Leave the stems on because that makes them look neato.

You can use your awesome Misto tool to mist the Peppers with Canola Oil or you can just rub a little oil all over the peppers.  Place in a 400 degree oven and cook for 20-25 minutes until they are tender.

Meanwhile..warm a non stick pan over medium heat and add a bit of Canola Oil.  Cook the onions for a few minutes until they begin to soften.

Add the Ground Turkey, Taco Seasoning, and a bit of Salt & Pepper to the pan and cook until the Turkey is fully cooked.

Then add in the Quinoa, Black Beans, and Corn.

Add in your favorite Salsa.  I used Pace Picante because it's my one true salsa love.  Mix everything together really well.

When the peppers are tender stuff them with the Quinoa/turkey mixture.  Be generous.  Place back in the oven and cook for another 15-20 minutes.

Top with shredded Cheese and pop back in the oven for a couple of minutes until the Cheese melts.

Gooey melty Cheese is the very best.

Top with a bit of Sour Cream, Cilantro, and serve with a sliced Avocado.  Enjoy!

Southwest Stuffed Bell Pepper Recipe
Source:  Simply Love Food

3 Bell Peppers, cut in half remove the seeds and membranes but leave the stem on
Canola Oil
1/2 Onion diced
1/2 LB Ground Turkey
1 Heaping TBSP Taco Seasoning
2 C cooked Quinoa
1 can Black Beans, Drained and rinsed
1/2 C frozen or canned Corn
1 15-16 oz jar Salsa any flavor
1 C shredded Cheddar Cheese

Top With:

Sour Cream

Pre-heat your oven to 400 degrees.  Using a Misto spray the Peppers on all sides with Canola Oil.  You can also rub the oil on with your fingers if you don't have a Misto.  Place the peppers in a baking dish and cook for 20-25 minutes until the Peppers are tender.

Meanwhile, add a tsp or so of Canola oil to a non-stick skillet over medium heat.  Saute the Onion for a couple of minutes until it begins to soften.  Add in the Ground Turkey and Taco Seasoning and cook until the turkey is fully browned.

Add in the Corn, Black Beans, cooked Quinoa, and Salsa mixing everything together really well.  When the Peppers come out of the oven generously stuff them with the Quinoa/Turkey mixture.  Place back in the oven and cook an additional 15-20 minutes.

Remove the Peppers from the oven and sprinkle with Cheddar Cheese.  Place back in the oven for a minute or two, until the Cheese is melted.  Serve with Cilantro, Sour Cream, and sliced Avocado.

Enjoy! Pin It