This is an old blog recipe that I revamped and trust me when I say it is better than ever! I love this recipe because you can pretty much use whatever you have on hand. You can sub the ground turkey for ground chicken, beef or even tofu would be yummy here. Add any veggies you have on hand to the filling, and top with any kind of cheese you have! As with all of my recipes, they are meant for you to take them as inspiration, and use what you like or use what you have on hand to execute the meal. This one is 10/10, and I promise your family will love them! Full recipe below:
Ingredients (4-6 servings)
1 lb ground turkey (sub chicken or beef)
2 tbsp olive oil
1 yellow onion, diced
3 cloves garlic, minced
1 C canned black beans, drained & rinsed
1 C canned corn kernels, drained & rinsed
1 tbsp garlic powder
1 tbsp cumin
1 tbsp chili powder
1 tsp salt
1/2 tsp pepper
2 C diced fresh zucchini (roughly 1 large or 2 small zucchini)
1 C dry quinoa
1 lime, juiced
1 C salsa
1 C shredded cheddar cheese
1 C shredded jack cheese
For serving: fresh cilantro, sour cream, hot sauce
Directions:
Follow instructions on bag to cook quinoa. Set aside. Preheat oven to 375 deg. Heat oil in a large skillet over med/high heat. Add onion and cook 4-5 min until softened. Add ground turkey and cook for 4-5 min until no longer pink, breaking up the meat with your stirring spoon. Add minced garlic and spices. Cook 2-3 min. Add corn, black beans and cooked quinoa. Stir. Add salsa. Stir. Slice bell peppers in half lengthwise (cut through the stem), and remove all seeds and membranes. Place cut side up on a baking sheet lined with parchment paper. Carefully spoon meat mixture into each bell pepper. You can really heap this stuff in there, it's ok if you make a mess. Mix together the shredded cheddar and shredded jack, and generously top each bell pepper with the cheese mixture. Bake for 25-30 min until the bell peppers are cooked through and the cheese is melted and bubbly. Sprinkle with fresh cilantro and serve!
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