As it turns out, getting a new job, getting married, planning and going on an 18 day honeymoon in Hawaii all while trying to maintain a social life is JUST ENOUGH to prohibit me from blogging like I used to! Sheesh! Imagine that.
I’m more than happy to be back to share the first of many awesome recipes I’ve been busy with in my kitchen for you today. This recipe is my first attempt at Stuffed Peppers- something Dave and I first tried on our trip to Israel and that I have promised to make for him since. It’s only taken 3.5 years. No big deal.
I will be the first to admit that bell peppers are not my favorite ingredient. I know they’re so basic and in everything, I just am not their biggest fan, so I guess I wasn’t super excited to try these out. I think it was my trust in one of my favorite bloggers, Nikki from Chef in Training that gave me the courage to try this new recipe out (she’s fabulous, check out her blog!). Her recipe for Enchilada Stuffed Bell Peppers caught my attention, especially because I already had most of the ingredients in my pantry. Score!
Enchilada Stuffed Peppers
Recipe slighly adapted from: Chef in Training
6 Red Bell Peppers
1lb Ground Turkey, lean
2 Zucchinis, chopped small
1 – 15oz can Black Beans, drained and rinsed
1 cup Corn
1 cup Shredded Cheddar Cheese (plus a little extra for topping)
10oz can Enchilada Sauce
1 teaspoon Cumin
1 teaspoon Salt & 1 teaspoon Pepper
Fat Free Sour Cream for topping (optional)
1. Cut just the tops off the bell peppers and hollow out the insides. Place in a large baking pan or pyrex dish and set aside.
2. In a large skillet, brown and chop ground turkey and the zucchini until cooked through and juices run clear and the zucchini is starting to soften.
3. Place turkey/zucc mixture in a large mixing bowl and add the black beans, corn, cheese, enchilada sauce, cumin and salt and stir until everything is combined.
4. Stuff each bell pepper to the top. Cover the pan with foil.
5. Bake in the oven at 350 for 1 hour. Remove pan and foil and sprinkle a little extra cheese on the top and bake uncovered for another 5 minutes or so until the cheese is melted. ENJOY!
The original recipe calls for a little more ground turkey, which I didn’t have handy, so I used the chopped zucchini, which worked just fabulously. You could really use whatever vegetables you wanted! If you chop them into nice, small pieces, it will work perfectly.
My new job requires me to work one “late day” each week, so this stuffed pepper recipe was perfect for that type of day. I did all the cooking in the morning, which didn’t take long… then I stuffed the peppers and prepared them in the dish and stuck them in the fridge. When I left work for my 45 min commute home, Dave popped them in the oven and dinner was ready when I got home! It was perfect.
We ate the peppers for lunches the rest of the week- they are absolutely delicious. The enchilada sauce makes the dish so flavorful and spicy, and I just love hot lunches in the wintertime. I can’t wait to try new versions of this! Who knows, maybe this will be the start of me finally liking bell peppers?