4 large bell peppers-make sure the peppers can sit upright nicely. Remove top, ribs, and seeds.
2 cups cooked brown rice
1 tsp extra virgin olive oil
1 small yellow onion, peeled and chopped
1 large carrot, peeled and grated
1 cup butternut squash, peeled and diced
2 cloves garlic, passed through a garlic press
1 x 15 oz can black beans, rinsed and drained
1 cup corn kernels
1/4 cup fresh chopped cilantro
Juice of one fresh lime
Freshly ground black pepper
Cooking spray
Water
Instructions
Place cooked brown rice in a bowl and let cool. Set aside. Place cooked ground turkey in another bowl and let cool. Set aside. Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Place the peppers in the boiling water and cook for 2-3 minutes. The peppers need to be just a little soft. Remove the peppers from the water and put them on a plate lined with paper towels. Be sure to place them upside down so the water can drain out.
In a large skillet, heat olive oil and saute onion, carrot, and butternut squash. Cook for 10 minutes covered. Add garlic and cook a few minutes more. Now add cooked ground turkey, beans, and corn. Cook for 5 minutes. Remove from heat.
Add ground turkey/vegetable mixture to cooled, cooked brown rice. Season with cilantro, lime juice, sea salt, and black pepper. Mix with spoon until all ingredients are evenly distributed. Set aside.
Prepare a small baking pan with a light coating of nonstick spray. Place each of the peppers right side up in the pan. Stuff each pepper with brown rice filling. Bake for 20 minutes. Remove from heat and serve immediately.
Serving
Suggestions
Makes 4 servings.
Originally Submitted
3/24/2010
0 Out of 5 from
0 reviews
You can add this Stuffed Peppers recipe to your own private DesktopCookbook.
