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South Beach Southwestern Stuffed Peppers

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“Stuffed Peppers using ground turkey with a Southwestern twist.”
READY IN:
1hr 10mins
SERVES:
4-6
YIELD:
6 peppers
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. In large frying pan, brown turkey well and. Push ground beef to the side, add olive oil saute onion 3-4 minutes, until well softened. Add rinsed black beans, tomatoes and juice, green chiles and juice, chile powder, and cumin. Reduce heat to low and simmer 20-30 minutes, until most of the liquid has evaporated.
  3. While mixture simmers, cut tops off peppers and remove seeds. Cut a very thin slice from the bottoms so peppers are flat on the bottom and will stand up.
  4. When mixture in pan seems dry, turn off heat. Let cool about 5 minutes, then mix in cooked rice and cheese. Stuff each pepper with the meat/rice mixture, pushing it down so peppers are tightly filled.
  5. Place peppers in a dish small enough to hold them compactly and cover with foil. Bake at 375 for 30 minutes. Uncover, and bake 10-20 minutes more, until tops are slightly browned and pepper skin can be pierced easily with a fork. Serve immediately.

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