A simple recipe that has vegetables, grains, and protein all in one, this dish is ideal for meal prepping or a weeknight dinner. Inspired by Tex-Mex favorites, the flavors are a savory delight reminiscent of a sizzling platter of fajitas. If you prefer a different vegetable in the stuffing, feel free to substitute the zucchini for your personal favorite. I've made this recipe with spinach and butternut squash and both were delicious. Enjoy!
Makes 6 servings
Preparation Time: 10 minutes
Cook Time: 1 hour
Ingredients:
*6 bell peppers
*1 1/2 cup cooked long grain rice
*1 tablespoon olive oil
*2 garlic cloves, minced
*1 small onion, diced
*1 zucchini diced
*1 pound ground turkey
*1 teaspoon oregano
*1 1/2 teaspoon cumin
*1 teaspoon chili powder
*1 teaspoon paprika
*1/2 teaspoon smoked paprika
*1/4 teaspoon coriander
*1 teaspoon salt
*1/2 teaspoon ground pepper
*2 teaspoons apple cider vinegar
*1 1/2 cup Mexican blend shredded cheese
Preparation:
*Preheat oven to 350F.
*Cut off the top of your pepper and deseed. Set aside.
*Heat olive oil on medium in a large pan.
*Add onion and cook until translucent, then add the garlic, and all the seasonings, cook for 30 seconds.
*Next add the turkey and zucchini and cook until browned through. About 10 minutes.
*Add the apple cider vinegar and mix.
*Stir in the rice.
*Place peppers in a large baking dish and stuff with about a 1/2 cup of the rice and turkey mixture. Pour a cup of water into the bottom of the pan to steam the peppers.
*Cover with aluminum foil and bake for 35 minutes. Then remove the foil, add a sprinkle of cheese into each pepper cup and cook for 10 minutes until cheese is browned.
*Optional: set to broil for 5 minutes to char the peppers.