Stuffed Peppers with a Mexican Flare

In the summer months when it is hot and you are craving some Mexican food for dinner but a burrito sounds too heavy and filling, this recipe is a nice healthy alternative.  This Stuffed Pepper recipe with a Mexican Flare is a wonderful and satisfying recipe to try.

Stuffed Peppers with a Mexican Flare

1 ½ lbs ground turkey
1 teaspoon avocado oil
3-4 cloves garlic smashed
1 (15 oz) can tomato sauce
1 ½ teaspoons sea salt
1 ½ teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon ground pepper
2-3 teaspoons cumin
3 cups cooked Farro (I used quick cooking faro from Trader Joes) or brown rice
1 (15 oz) can corn drained and rinsed
1 (15 oz) can black beans drained and rinsed
4 cups chicken broth divided
6 large red, yellow or orange peppers

Cook farro or brown rice in 3 cups of chicken broth. Set aside.
Saute garlic in a large skillet with avocado oil. Place ground turkey into the same saucepan, add the spices, and cook until meat is completely cooked. Add tomato sauce and ½ cup chicken broth and cook on medium low, about 5-8 minutes until bubbly and flavors have blended. Save the remaining ½ cup chicken broth to put into bottom of baking pan when pepper are stuffed and ready to be baked. While meat mixture cooks, cut peppers in half lengthwise like pepper boats and clean out membranes and seeds. When meat mixture is cooked, add the farro or brown rice and stir until mixed evenly. Fill the cut in half pepper boats and place into a 9×13 pan. We actually were able to make two 9×13 pans and they tasted just as yummy the second day. I only cooked one pan the first night, saved the filling and cut, filled and baked the second 3 peppers the next night.

Stuffed Peppers with a Mexican Flare

 

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Prep time

30 mins

Cook time

45 mins

Total time

1 hour 15 mins

 

This recipe is a nice healthy alternative to a burrito. When you are craving Mexican food but want something lighter, this is a wonderful and satisfying recipe to try.

Author: Kerry

Recipe type: Dinner

Cuisine: Mexican

Serves: 8

Ingredients

• Stuffed Peppers with a Mexican Flare
• 1 ½ lbs ground turkey
• 1 teaspoon avocado oil
• 3-4 cloves garlic smashed
• 1 (15 oz) can tomato sauce
• 1 ½ teaspoons sea salt
• 1 ½ teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground pepper
• 2-3 teaspoons cumin
• 3 cups cooked Farro (I used quick cooking faro from Trader Joes) or brown rice
• 1 (15 oz) can corn drained and rinsed
• 1 (15 oz) can black beans drained and rinsed
• 4 cups chicken broth divided
• 6 large red, yellow or orange peppers

Instructions

1. Cook farro or brown rice in 3 cups of chicken broth. Set aside.
2. Saute garlic in a large skillet with avocado oil.
3. Place ground turkey into the same saucepan, add the spices, and cook until meat is completely cooked.
4. Add tomato sauce and ½ cup chicken broth and cook on medium low, about 5-8 minutes until bubbly and flavors have blended.
5. Save the remaining ½ cup chicken broth to put into bottom of baking pan when pepper are stuffed and ready to be baked.
6. While meat mixture cooks, cut peppers in half lengthwise like pepper boats and clean out membranes and seeds.
7. When meat mixture is cooked, add the farro or brown rice and stir until mixed evenly.
8. Fill the cut in half pepper boats and place into a 9x13 pan.
9. We actually were able to make two 9x13 pans and they tasted just as yummy the second day.
10. I only cooked one pan the first night, saved the filling and cut, filled and baked the second 3 peppers the next night.

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