Skip to main content

STUFFED BELL PEPPERS


i love stuffed bell peppers! or, really anything you can stuff. my grandma makes this crab dish, where she reuses the top shell as the baking & serving tool. i made stuffed bell peppers this past halloween, but they were extremely spicy...which made them hard to eat, but they were fun because they looked like mini jack-o-lanterns (i'll save that for a future/follow-up post). when i was looking for something inspirational to make for dinner, i found this beautiful photo of stuffed bell peppers with melted cheese on top. i mean, it is really hard not to resist anything with melted cheese. what was fun about this recipe is that i've never cooked with ground chicken and i loved the idea of incorporating rice. there were a couple things i may try next time though: 1) add beans...i love beans & rice and 2) preheat peppers in the oven while making the stuffing to soften & roast the peppers...in this recipe, the peppers only go in the oven for 7 minutes, so when everything's said and done, the exterior was still harder and more raw than i'd prefer. either way, this was an awesome recipe that felt pretty healthy. enjoy!

STUFFED BELL PEPPERS
posted on heat to 350° by nicole on april 20, 2011
  • 3-4 large bell peppers, cut in half lengthwise and seeded
  • 1 medium onion
  • 1lb ground chicken or turkey
  • 4 garlic cloves, minced
  • 1 T chili powder (reduce to 1/2 if you don't like spicy food)
  • 1 T ground cumin
  • 16oz jar of salsa (choose your favorite - i chose a mild roasted pepper)
  • 1 c cooked rice
  • 1-2 c shredded cheddar cheese
  • 2 c baby spinach
  • 2 avocados
  • sour cream
preheat oven to 350°F.

in a large skillet over medium heat, brown turkey/chicken with onions. stir in minced garlic, chili powder, and cumin and cook for 1 minute. stir in salsa and rice.

place cut peppers on a cookie sheet and divide stuffing mixture between them. top with cheddar cheese and bake for 7 minutes.

serve with sour cream, avocado, and spinach on top.
Labels:

Comments

Post a Comment

Popular posts from this blog

BESTILLA...MOROCCAN CHICKEN PIE

the first time i had bestilla was at a moroccan restaurant in san francisco, el mansour , which was served family-style. think along came polly -esque, minus the heat and profusely sweating ben stiller. great image to start a recipe entry, right? anyway, this dish is a meal in itself. the middle eastern-spiced chicken is wrapped in flaky phyllo dough and topped with powdered sugar, making it sweet & savory. i will say that this dish is tasking...this is the first time i used phyllo dough and it is incredibly fragile, but so worth it! i think this is one that will be made for special occasions only. BESTILLA published in the food of morocco: a journey for food lovers by tess mallos (pg 189) 150 g (5 1/2 oz) smen, ghee, or butter 1.5 kg (3 lbs 5 oz) chicken, quartered or 3 x 500 g (1 lb 2 oz) squab pigeon, halved 2 large red onion, finely chopped 3 garlic cloves, crushed 1 cinnamon stick 1 t ground ginger 1 1/2 t ground cumin 1/4 t cayenne pepper 1/2 t ground...
Post a Comment
Read more

CHICKEN PICCATA & LEMON BRUSSEL SPROUTS

one of my favorite notes in food is sour, usually from lemons. a dish that i think really captures this flavor profile is chicken piccata. i love this and it's incredibly easy to make. the added bonus for me are the capers, which add to the sour note. it seems like there are ways to adjust this recipe by either using white wine and/or garlic, which i may experiment with, especially since i just prepared a julia child's moules a la mariniere recipe that called for these ingredients and it was super delicious (post to follow)! the other, very trendy side i wanted were lemon brussel sprouts. i've had and loved brussels with bacon, but to keep with the lemony theme, i found this extremely delicious recipe! it calls to add cheese, but i was fine without it. these combined may be too much of the same for some, but it is what i considered a perfect homemade meal. CHICKEN PICCATA posted on food on the food  on march 1, 2012 2-3 boneless, skinless chicken breasts salt ...
Post a Comment
Read more

SAUSAGE & KALE STEW WITH OLIVE OIL MASHED POTATOES

mr. miles everett first off, as you can see, i have not been contributing to my poor deprived blog. the last post was in april, which was when i found out i was pregnant with my first baby. a couple things were going on then: 1) i was too nauseous to even think about food (being pregnant is NOT a foodie's friend in the first trimester), then 2) when i finally got my appetite back, all i wanted was take out. i probably won't have time in the new year with a new baby, but i will try to post something at least once a month because blogging about food makes me happy and one of resolutions is to cook more. don't be surprised, however, if my next post are lactation cookies or baby food. anyway…on with my comeback... i found saw this recipe in the november issue of real simple and knew i wanted to make it. i assumed it was something that can be whipped up in a couple hours, but then quickly realized that it was a slow cooker recipe, which would take 8 hours of cooking t...
Post a Comment
Read more