It's finally June! Summer is here! In celebration, I made stuffed peppers. These are stuffed with a quinoa brown rice blend, black beans, corn, ground turkey, and cheese.
Stuffed peppers have been on my list to make for awhile, and this evening seemed like the perfect time. I was surprised at how easy they were and they made plenty of leftovers.
In this recipe, I used ground turkey, but feel free to swap this out for ground beef, or even ground chicken. I also stuck these on the grill and gave them a quick char. You can bake them in the oven if you prefer the pepper outside to be nice and soft. It's totally up to you! Play with different veggies, cheeses, and meats to find what you love.
Enjoy, and cook for someone you love tonight.
Recipe is below the photos.
6 large bell peppers
2 cups ground turkey
3 teaspoons chopped garlic
Garlic salt, to taste
Black pepper, to taste
1 can sweet corn, drained and rinsed
1 can black beans, drained and rinsed
1 small can diced tomatoes, drained
1 package quinoa brown rice blend, cooked
Cheese, desired amount
- Cook the quinoa brown rice blend according to package directions. Drain and rinse sweet corn, black beans, and diced tomatoes. Combine in a bowl and set aside.
- Cook the ground turkey in a skillet with garlic and season as desired with garlic salt and black pepper. Once cooked through, add in beans, corn, and tomatoes. Fold to combine and turn skillet to low heat. Add the quinoa rice blend and cheese, fold to combine.
- Slice the top off of each bell pepper, carefully remove the seeds inside. Scoop quinoa/vegetable/cheese filling into each pepper,
- If grilling, place each stuffed pepper on a hot grill and grill until the bottoms are charred. If baking in the oven, bake at 450 until peppers have softened. Top with cheese just before serving. Enjoy!