This summer, our bell pepper plants are growing and producing like crazy. I have actually never had bell peppers grow so well. The other day when the kids and I decided it was time to harvest some of our garden, we were amazed how many large bell peppers there were. What do you do with such a plentiful harvest? You make stuffed peppers, of course. This recipe is easily adaptable to fit anyone’s specific tastes. I used lean ground turkey, but ground beef would also be delicious. I threw in some black beans and cooked quinoa, but if you have a different kind of bean on hand, or you want to use brown or white rice, go right ahead. One ingredient which I used and feel like it really made the dish extra yummy was fire roasted, salsa style, diced tomatoes. They added just a little heat and some delicious flavors to the dish. These stuffed peppers came together really quickly and my family LOVED them. I thought for sure there would be leftovers for my husband to take to work but after the kids wanted seconds, they were all gone! I was happy they liked them, especially when these peppers are full of nutritious ingredients.
In a large saute pan I cooked the lean ground turkey with a diced, red onion and some spices. Can I tell you how much I love this meat chopper? It crumbles meat 5 times as fast and is so easy to use. It is also safe to use on non-stick pans. Love it!
Now for the black beans, cooked quinoa and fire roasted, salsa style diced tomatoes. Give them a good stir to mix well.
Next, I added a can of plain tomato sauce. If your family likes more heat or if you don’t use the salsa style diced tomatoes, I would recommend using enchilada sauce instead of the plain tomato sauce. As it turned out, these peppers had just the right amount of heat for my children with the plain tomato sauce.
I have seen stuffed peppers where the tops of the peppers are cut off and the seeds and ribs are removed and they are stuffed up-right. I like to slice them length-wise, as these make a better portion for my children, and are super easy to fill and cook.
I used an ice cream scoop to fill the peppers and that made the job even easier. Then I topped with cheese. I think next time, I would allow them to cook for a while and add the cheese towards the end to keep the cheese gooey.
I baked them, uncovered for 30 minutes and then topped them with lots of avocado, fresh tomatoes, green onion and cilantro. My goodness, these were loaded with so many healthy ingredients and vegetables! I love easy, healthy recipes like this.
I added a dollop of plain, fat free greek yogurt in place of sour cream and served with steamed corn. My husband said he could eat them every day. In my house, that is how I know when something is really delicious. ENJOY!
Healthy Enchilada Stuffed Bell Peppers
1 lb. lean ground turkey
1 small red onion, diced
1 tsp. kosher salt
1/2 tsp. black pepper
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. garlic powder
1 c. cooked quinoa (I cooked mine in chicken broth)
1 (14.5 oz). can black beans, drained and rinsed
1 (14.5 oz.) can fire roasted, salsa style diced tomatoes
1 (8oz.) can tomato sauce or enchilada sauce
6 bell peppers, sliced lengthwise, seeded and ribs removed
1-2 c. shredded cheese
Sliced green onions
Fat free, plain greek yogurt
In a large saute pan, cooked the ground turkey and red onion. Stir in spices, and cook for 1-2 minutes, this allows the spices to bloom. Add diced tomatoes, black beans, and quinoa, stir well. Pour in tomato sauce or enchilada sauce and mix.
Into a 9×13 casserole dish, place bell peppers, cut side up. Scoop the meat mixture into each halved bell pepper, to fill. Bake uncovered at 375 degrees for 30 minutes, topping peppers with the shredded cheese after 20 minutes. When the peppers have cooked and the cheese has melted, remove from oven and sprinkle on desired toppings.