Y’all, you can do so much with stuffed peppers. This is one option and guess what!? This one is easy!
I’ve made a variety of stuffed peppers and you can experiment as you prefer. In fact, I highly encourage it! As long as you follow a few key points, you can’t really go wrong with these. Just use this as a guide 🙂
- 4 Bell peppers, cut in half
- 1 can of corn
- 1 can of black eyed peas
- 1 can of Rotel
- 1 medium onion, diced
- 1 pound ground turkey
- Chicken broth
- Salt and pepper
- Ground cumin
- Chili powder
- Crushed red pepper
- Garlic powder
- Cheese, optional
Here is what I did:
- In a large skillet, brown ground turkey. Add seasonings as desired. I didn’t measure any of them.
- Preheat oven to 350°F. Cut peppers in half and remove seeds. Place in oven-safe cookware and set aside.
- Add in corn, black eyed peas, Rotel and diced onion to the skillet with the ground turkey.
- Mix all ingredients up. Let it simmer on medium-low heat until onions start to become translucent. Add in more seasoning, as desired.
- Scoop the mix into each pepper and distribute evenly. (You may have some of the mix left over. I ate some with tortilla chips and it was also delicious.)
- Pour about 1/2 cup of chicken broth into bottom of dish. Cover with foil. Place in oven for 40-45 minutes.
- Remove from oven.
- You can add cheese on top of peppers, if desired. I added a bit of red pepper parmesan cheese on top and baked, uncovered, for an additional 5 minutes.
I dolloped some plain Greek yogurt on the top of mine along with hot sauce for an extra kick.
To make these healthier, you can choose to use fresh tomatoes, corn and hot peppers, such as jalapenos or chilis.
For a vegetarian option, try using quinoa instead of ground turkey.