8-10 half pepper servings
If you're looking for a quick, easy meal that you can't mess up, look no further. Stuffed peppers are perfect weeknight dinners because you can skip making sides and measuring ingredients if you want to. They are pretty resilient as long as you taste as you go. Why do they not need sides? From a nutrition standpoint, you have your protein, carbs, fat, and veggies all on one compact little vehicle.
Stuffed peppers are also customizable. Try replacing the protein, carbs, fat and veggies to make different versions. A few themes to go wild with: Greek, pizza, Thai, Mexican, Hibachi, Cajun, Italian, etc.
Variation Ideas:
Greek Pepper
Protein: chickpeas, chicken, lamb
Carbs: farro, orzo, rice
Fat: tzatziki, feta
Veggies: olives, artichoke hearts, tomatoes, zucchini
Pizza Pepper
Protein: chicken, Italian sausage, Beyond Meat crumbles
Carbs: rice, orzo, cous cous
Fat: mozzarella and Parmesan
Veggies: onions, green/ peppadew peppers, olives, tomato sauce/tomatoes
Thai Pepper
Protein: tofu, chicken
Carbs: basmati rice, potato
Fat: coconut curry sauce, peanuts/ cashews
Veggies: peas, broccoli, carrots, Thai basil
Mexican Pepper
Protein: lean ground beef, chicken, black beans
Carbs: Mexican or cilantro rice
Fat: Avocado (on top), queso fresco, cotija
Veggies: onion, corn, pico de gallo, avocado
Anyways. You get the idea. There is lot's of creative freedom! Let me know if you make something cool. There should definitely be an innovative pepper contest.
To make these peppers, you will need:
Ingredients:
-1 tablespoon avocado oil
-1 lb lean ground turkey
-4-5 red peppers, seeded and halved
-1 medium onion, diced
-3 cloves garlic, minced
-5 ounces baby spinach
-1 15-ounce can black beans, rinsed and drained
-2 tablespoons concentrated tomato paste
-1 teaspoon oregano
-1 teaspoon cumin
-1/2 teaspoon chili powder
-1/2 teaspoon coriander
-1/2 cup fresh cilantro, chopped (I include the stems, less waste)
-3/4 cups of dry rice, cooked according to package instructions
-3/4 cup white cheddar cheese, shredded
-Juice of 1 lime.
Preheat the oven to 350 degrees.
In a saute pan, heat avocado oil over medium-high heat. Add onion and cook several minutes. Once the onions are translucent, add the garlic and ground turkey.
Continue to cook, breaking up turkey with a wooden spoon until turkey is slightly browned. Add tomato paste and dried spices and stir for another minute or two.
Add black beans and cooked rice. Taste mixture and season with salt and pepper as needed. Add more spices or tomato paste if needed.
Turn off heat and add the spinach. Mix until just wilted. Add cilantro and lime juice. Once mixed, generously fill each pepper half and place on baking sheet. Top with cheddar cheese
Cook for 45 minutes or until cheese is bubbly and browned.
Enjoy! Serve plain or with sour cream or full fat greek yogurt.
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