Mexican Stuffed Peppers

Mexican Stuffed Peppers

INGREDIENTS

• 3–4 large bell peppers, sliced in half lengthwise with stems and seeds removed
• 1/2 tablespoon avocado or extra virgin olive oil
• 1 pound ground turkey
• 1/2 cup Stahlbush Island Farms Frozen Diced Yellow Onions
• 3 cloves garlic, minced
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon chipotle powder
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup – Stahlbush Island Farms Frozen Super Sweet Corn
• 1 – 16 oz bag of Stahlbush Island Farms Frozen Brown Rice & Black Beans
• 1–14.5oz can diced tomatoes
• Juice of one lime
• 6oz shredded cheese
• Chopped cilantro, for serving

INSTRUCTIONS

• Preheat oven to 375 degrees.
• Steam the brown rice and black beans for about 8-10 minutes to defrost/cook and set aside.
• Heat a large skillet or dutch oven over medium to high heat. Once hot, add your choice of oil and ground turkey. Break the turkey into small pieces while cooking, and cook all the way through.
• Add in the diced onion, minced garlic, and spices. Cook for 3-4 more minute, until the onions are tender.
• Add in the lime juice, canned tomatoes, corn, and brown rice/black bean mixture. Stir until well combined and let simmer for 2-3 more minutes. Remove from heat.
• Carefully stuff the peppers with the filling and place them in a large casserole dish.
• Bake uncovered at 375 degrees for 30-35 minutes.
• Remove from the oven and top with shredded cheddar cheese. Bake for an additional 10 minutes, or until cheese is melted and golden brown.
• Top with fresh cilantro and enjoy!