Taco Stuffed Peppers With Rice

Name: Taco Stuffed Peppers With Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 3 pieces Bell Pepper (3-4 large bell peppers, sliced in half lengthwise with stems and seeds removed — up to 4); ½ tbsp Avocado Oil (1/2 tablespoon avocado oil); 1 lb Whole Turkey (1 pound ground turkey); ½ piece Yellow Onion (1/2 yellow onion, diced); 3 cloves Garlic (3 cloves garlic, minced); 1 ½ tsp Table Salt (1 1/2 teaspoons salt); ¼ tsp Black Pepper (1/4 teaspoon black pepper); 1 tsp Cumin Seeds (1 teaspoon cumin); 1 tsp Paprika (1 teaspoon paprika); 1 tsp Chipotle Powder (1 teaspoon chipotle powder); 1 tsp Chili Powder (1 teaspoon chili powder); 1 tsp Dried Oregano (1 teaspoon dried oregano); 1 tsp Apple Cider Vinegar (1 teaspoon apple cider vinegar); 1 oz Black Beans (1-15oz can black beans, drained and rinsed — up to 15); 1 oz Diced Tomatoes (1-14.5oz can diced tomatoes — up to 14.5); 1 pinch Lime Juice (Juice of one lime); 1 cup Brown Rice (1 cup cooked brown rice); 6 oz Cheddar Cheese (6oz extra sharp white cheddar cheese, shredded); 0 pieces Cilantro (Chopped cilantro, for serving)

Taco Stuffed Peppers With Rice - Dinner (Mexican)

30 minMexican

Servings4

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Egg Free

Ingredients

For 4 servings

Bell Pepper3 pieces · 3-4 large bell peppers, sliced in half lengthwise with stems and seeds removed — up to 4
Avocado Oil½ tbsp · 1/2 tablespoon avocado oil
Whole Turkey1 lb · 1 pound ground turkey
Yellow Onion½ piece · 1/2 yellow onion, diced
Garlic3 cloves · 3 cloves garlic, minced
Table Salt1 ½ tsp · 1 1/2 teaspoons salt
Black Pepper¼ tsp · 1/4 teaspoon black pepper
Cumin Seeds1 tsp · 1 teaspoon cumin
Paprika1 tsp · 1 teaspoon paprika
Chipotle Powder1 tsp · 1 teaspoon chipotle powder
Chili Powder1 tsp · 1 teaspoon chili powder
Dried Oregano1 tsp · 1 teaspoon dried oregano
Apple Cider Vinegar1 tsp · 1 teaspoon apple cider vinegar
Black Beans1 oz · 1-15oz can black beans, drained and rinsed — up to 15
Diced Tomatoes1 oz · 1-14.5oz can diced tomatoes — up to 14.5
Lime Juice1 pinch · Juice of one lime
Brown Rice1 cup · 1 cup cooked brown rice
Cheddar Cheese6 oz · 6oz extra sharp white cheddar cheese, shredded
Cilantro0 pieces · Chopped cilantro, for serving

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Steps

1Preheat oven to 375 degrees.
2Heat a large deep skillet or dutch oven over medium-high heat. Once hot, add the olive oil and then ground turkey. Brown the turkey, breaking it up as it cooks.
3Next, add the diced onion, minced garlic, and spices. Cook for 3-4 more minutes or until the onion is tender.
4Next, add the apple cider vinegar, lime juice, canned tomatoes, and drained black beans. Stir until well combined and let simmer for 2-3 more minutes. Remove from the heat and stir in the brown rice until everything is well combined.
5Stuff the pepper halves with the filling and place them in a 9×13 casserole dish.
6Bake uncovered at 375 degrees for 30-35 minutes.
7Remove from the oven and top the peppers with shredded cheddar cheese. Return them to the oven and bake another 10 minutes or until the cheese is bubbly and starting to brown. Garnish with fresh chopped cilantro.