Thursday, February 17, 2011

Southwest Stuffed Peppers

You guys are going to laugh but I used to never be able to just look in the fridge and cabinet and grab stuff to make a recipe on the fly.  What I mean is that I always used to started with a recipe and then pulled the ingredients but now I can do both.

Last night I had some ground turkey thawed and was talking on the phone and got to thinking I wanted stuffed peppers.  So I went to the refrigerator and the cabinet and pulled out the following ingredients.

Browned ground turkey, brown and wild rice, peppers, fire roasted diced tomatoes, mexican cheese and Ms. Dash southwest chiplote seasoning.  The rice was an instant microwaveable packet.  I will say I am not a fan of these but used it because it was fast. You will need to cut the tops off of the peppers and get rid of the ribs and seeds.

Next just mix all the ingredients except the peppers together.  I do not have measurements because I just eyeballed it.

Then you will stuff the mixture in the peppers.  Then coat your baking dish with olive oil spray and place the peppers into the dish.  Place in a preheated 375 degree oven and bake for 30-45 minutes depending on how soft you want the peppers.  I like them easy to cut and cooked, so I did 45 minutes.

Serve with a salad and you will love them.  You also could skip the meat and use more rice if you are vegetarian.  Give them a try.


  1. Brent had made stuffed bell peppers several times, and truly this is one of my favorite dishes! He usually stuffs them with quinoa, yummy! Thanks for sharing this southwest style option, K!

  2. I have yet to try quinoa. Need to soon.



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