Turkey Stuffed Peppers for #SundaySupper
 
 
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Ingredients
  • 4-5 green bell peppers (or poblano peppers)
  • 1 pound ground turkey breast
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 cup corn kernels (I use frozen, but fresh also work)
  • 1 14.5oz can black eyed peas (or black beans, etc.), rinsed and drained
  • ½ pint cherry tomatoes, diced (or one 14.5oz can diced tomatoes, drained)
  • ½ red onion, diced
  • 2 tablespoons cumin
  • 1 tablespoon chili powder
  • 1 jalapeno, diced (optional)
  • Juice from ½ a lime
  • Panela cheese, crumbled
  • Fresh cilantro, for garnish
Instructions
  1. Preheat oven to 450° F. Line a baking pan with tin foil. Rinse/clean the bell peppers (or poblanos) and space evenly apart on the baking sheet. Place in preheated oven for approximately 20 minutes, rotating peppers every 5 minutes until they are roasted on all sides. Alternately, you can grill the bell peppers as well. Remove peppers from oven and set aside to allow them to cool.
  2. Meanwhile, in a deep, large skillet, heat a tablespoon of oil over medium high heat. Add red onion and minced garlic and saute for 2-3 minutes until onion is tender. Add ground turkey breast to the pan with the garlic and onions; break it up with a spatula into small pieces. Saute turkey until almost completely cooked through - about 5-6 minutes.
  3. Add the corn kernels, black eyed peas, tomatoes, jalapeno, cumin, and chili powder to the turkey mixture. Stir to combine, and heat through for about 2-3 minutes. Remove pan from heat and add the lime juice, stirring gently to incorporate.
  4. When the bell peppers have cooled, use a sharp knife to slice off the tops about an inch below the stem. Gently scrape out the seeds and ribs from the peppers, and stand the bottoms in a baking dish.
  5. Adjust your oven temperature to 375° F. Carefully scoop a generous amount of the turkey mixture into the bottom of each pepper (I like mine to overflow slightly with filling). I typically make 4 peppers and have some filling left over - perfect to top a salad with or stuff inside tacos as another meal! Sprinkle crumbled panela cheese (or other cheese of your choosing) on top of the filling, then place the tops on each pepper. Bake in the oven for about 10 minutes, until the peppers are heated through and the cheese is melty. Garnish with fresh cilantro leaves. Enjoy!!!
Recipe by Helpful Homemade at https://helpfulhomemade.com/stuffed-peppers-with-turkey/