Southwest Stuffed Bell Peppers
4 large bell peppers (any color is fine)
1 tablespoon olive oil
1 pound ground turkey (not lean)
1 onion, chopped
4 garlic cloves, minced
1 cup mushrooms, chopped
2 cups spinach, roughly chopped
1 can diced tomatoes, slightly drained
1 tablespoon concentrated tomato paste
1 small zucchini, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon fennel seed
½ teaspoon coriander
¼ teaspoon cayenne
1 teaspoon salt plus more to taste
1 cup cooked Delta Blues Rice
1 ½ cups sharp cheddar cheese
Optional Toppings: sour cream, avocado, salsa, cilantro, or
pico de gallo
Preheat oven to 400 degrees.
Wash the bell peppers, cut them in half lengthwise, and
remove the seeds. Place on a baking sheet and bake until tender (about 15
minutes). Remove from oven and discard any liquid that has cooked out of the
As peppers are baking, heat oil over medium heat in a Dutch
oven. Add ground turkey and cook. When turkey is cooked about halfway, add the
onion and garlic. Make sure to stir so that the garlic does not burn. Once the
turkey is cooked completely, stir in mushrooms, spinach, tomatoes, tomato paste, zucchini, and spices. Cover, reduce
heat to low, and simmer for ten minutes, stirring occasionally. Taste to check
seasoning and adjust accordingly.
Stir in rice and ¾ cup cheese.
Fill each bell pepper with the turkey mixture. Top with the
remaining cheese and bake for about 7 minutes (or until cheese is melted).
Top with desired toppings.