Turkey Taco Stuffed Peppers
First thing you’ll do is cook the rice. Just cook 1 cup of rice using my perfect white rice recipe.
Heat a tablespoon of vegetable oil in a large skillet over medium-high heat and cook onions until soft, 3-4 minutes. Add ground turkey and garlic and cook until meat is no longer pink, about 5 minutes. Drain any liquid and return meat to the pan.
Stir in one cup of salsa, taco seasoning and chicken broth. Bring to a boil, cover and reduce heat to low. Let simmer for 10-15 minutes until its thickened and reduced.
While the meat is thickening preheat oven to 350°F
After the sauce has reduced and thickened, add the rice, black beans and corn, stir mixture to blend. Stir in half the cheeses and stir until melted.
Meanwhile that cools a little bit, you’ll be handling the peppers. Slice the top of the peppers off, empty it, including seeds and the white “guts” that are around the inside of the pepper. Stand peppers up in a baking dish. Season the peppers with a good amount of salt and pepper. I always place the peppers in the dish before stuffing them so I can set and position them properly.
Stuff peppers with the meat mixture, top each pepper with salsa and the remaining cheese.
Carefully pour 1 cup chicken broth around the peppers/bottom of the dish. Cover the dish with nonstick foil and bake in the oven for 45 minutes. Uncover and bake for another 10 minutes, or until cheese is melted and bubbly.
Garnish with fresh parsley and green onions. Serve immediately and with a dollop of sour cream.
Ingredients
1 pound ground Turkey
1 small onion, diced
5 cloves of garlic, minced
2 cups of salsa, not chunky, divided
2 tablespoons taco seasoning
3/4 cup chicken broth
1 cup pepper jack cheese, divided
1 cup shredded cheese, divided
6 bells peppers, any color
1 cup cooked rice
1 can black beans, drained and rinsed
1 cup corn kernels
1 cup chicken broth
thinly sliced green onions
sour cream for serving
