I think I’ve only had them one time before today, and my impression was of a bunch of ground beef and rice stuffed into a pepper. I don’t remember much flavor, but I do remember I didn’t care to have them again.
The Pretty One’s friend made stuffed peppers for dinner one evening and he told me how good they were. I was surprised, and started thinking there must be more to them than beef and rice. When I found a couple of recipes this summer, I bookmarked them so I could try them when TPO went back to school.
After looking at a few recipes, I chose a vegetarian quinoa and black bean stuffed pepper recipe for the base. We like a little heat in our food so I added a jalapeno and pepper jack cheese, and we eat meat so I added ground turkey. Basically, I made a filling that I thought was tasty, filled the peppers, and voila! Delish Mexican Stuffed Peppers that are high in protein. I’d say they’re low fat, but that would just be wishful thinking because I used a lot of cheese. I love cheese!
If you want to cut the fat, use 2% cheese or a smaller quantity of cheese – or even eliminate it altogether. Skip the meat, add extra peppers, whatever sounds good to you. This is a very forgiving recipe, and doesn’t require you to make it exactly like I did. With some experimenting, you’ll find the perfect combination for your taste!
I made these up and put them in the frig for a couple of hours before I baked them. The only adjustment needed if you want to do that is to bake them longer since you’ll be starting with cold food in a chilled dish.
These stuffed peppers have rewritten what I thought I knew about the dish, and I know I’ll make them again!
Mexican Stuffed Peppers
Stuff you need:
6 bell peppers [any color, but multi-colors are more fun!], sliced in half stem-to-tip, seeds removed
1/2 cup quinoa, uncooked
1/2 medium onion, diced
1 pound ground turkey or beef
1 packet taco seasoning for 1# meat
1 (15oz) can black beans, drained and rinsed
1 roma tomato, seeded and diced
1 (4oz) can diced green chiles (do not drain)
1/2 cup cilantro, minced
1 – 2 jalapeno peppers, minced [optional]
1/4 teaspoon pepper
3/4 cup picante sauce – whatever heat level you prefer
6 ounces Pepper Jack cheese, grated or diced into small cubes
3/4 cup cheddar cheese, grated, divided
15 ounce can red enchilada sauce
Add quinoa to a small saucepan with 1 cup of water and a pinch of salt. Bring to a boil over medium-high heat. Boil 5 minutes, cover, turn off heat and let steam 15 minutes. Fluff with a fork.
In the meantime, microwave pepper halves 2-3 minutes to soften slightly. Set aside. (Prepared this way, the peppers should come out crisp-tender. If you want them crisper, you can omit this step.)
In a skillet, brown ground turkey and diced onion. Add taco seasoning and cook as directed.
Add quinoa, black beans, tomato, green chiles and their juices, jalapeno, cilantro, 1/4 tsp pepper and picante sauce to the meat/onions in the skillet. Stir in pepper jack cheese and 1/2 cup cheddar cheese.
Pour enchilada sauce into a 9×13″ baking dish. [Depending on the size of your peppers, you may need an additional 8x8" baking dish. If so, divide your enchilada sauce accordingly.]
Divide filling among peppers and set stuffed peppers into the enchilada sauce. Sprinkle with 1/4 cup cheddar cheese.
Cover the pan with foil and bake at 375 degrees for 25-30 minutes. Remove foil and cook about 5 minutes longer. Serve peppers drizzled with enchilada sauce.
Note: If you want to make this vegetarian, use 1 cup quinoa and 2 cups water. Cook the onion with the quinoa. Omit the meat. Follow the rest of the steps.