I absolutely love this recipe! It’s so easy to make and yields a lot of leftovers, so you can enjoy it for lunch (or even dinner) the next day.
- 4 medium sized green or red peppers (up to your preference)
- 1 lb ground turkey (can also sub ground beef)
- 1/2 cup diced onion
- 1/2 cup shredded mozz
- 3/4 cup black beans
- 1 tbsp tomato paste
- 2 cups cooked brown rice (I usually make a big batch of rice on Sunday for the week ahead. You’ll want this already cooked and ready for this recipe, or feel free to omit!).
- 2 tbsp olive oil + more for drizzling
- 1 tsp salt
- 1/4 tsp cayenne (can omit if you don’t like spice)
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- Baking sheet or dish (I prefer dish because it keeps the peppers from falling over)
- Large skillet
- Tin foil
- Preheat your oven to 350 degrees
- Prep the peppers:
- Cut the top off the peppers and scoop out the inside pulp. Discard (or feed the top to your pup, like I do).
- Cut the bottom of the pepper to level it out so it can stand up on its own. Don’t worry if you make a hole in the bottom of the pepper.
- Line your baking sheet or dish with tin foil
- Arrange the peppers in your baking dish
- Drizzle with olive oil & a pinch of salt
- While the peppers are baking, start on the filling:
- In your skillet, heat 2 tbsp of olive oil over medium heat
- Add the onion & sautee until it softens (4-5 min)
- Move the onion to the side of the skillet (off of the heat) and add the ground turkey
- Break up the turkey with your spatula and cook through, stirring continuously (I like to break up the turkey into crumbles, but you can always do bigger pieces)
- Once the turkey is cooked, add the tomato paste. Stir to combine.
- Add the brown rice & black beans. Stir to combine.
- Add the mozz, stir to combine and turn off the heat
- Add the salt, cayenne, garlic powder & paprika
- Stuff the peppers:
- Remove the peppers from the oven & stuff with the turkey mixture
- Top with mozz
- Bake for 15 minutes
Enjoy hot or let cool & cover to serve the next day!