extra virgin olive oil, as needed
red onion, diced
corn kernels, roasted (you can pan-toast frozen kernels in a pinch)
2 rounded tablespoons
pine nuts or toasted sunflower seeds
1 cup or so
cooked brown rice
cumin, or to taste
paprika or smoked paprika
fresh cilantro or parsley, chopped
bell peppers, 1 orange, 1 yellow, 1 green, halved and seeded
of your favorite prepared salsa, spicy or mild
fresh goat cheese, omit for dairy free
sea salt and fresh ground pepper, to taste
chipotle powder, to taste or other favorite chili spice
- Preheat your oven to 375°F. Put a kettle of water on to boil.
- Heat a little olive oil in a large skillet over medium heat and cook the ground turkey till browned; drain off any liquid, if you need to.
- Add a dash more olive oil; heat; add the chopped garlic, onion, corn, and pine nuts; stir and heat through.
- Add a cup of cooked brown rice, stir and lightly mix. Add a dash more olive oil, if needed, to moisten. Add chipotle, cumin and paprika. Season mixture with sea salt and pepper. Stir well to combine the flavors. Remove from heat. Add in the chopped cilantro. If you need a little more rice to fill large peppers, add some in and toss.
- Choose a shallow baking dish that will fit the halved peppers. Stuff the halved peppers with the brown rice mixture, pressing in firmly; use as much stuffing as you can. Place the stuffed peppers in the baking dish.
- Top each pepper with a spoonful of salsa, and a slice of goat cheese, if using.
- Pour about an inch of hot boiled water into the bottom of the baking pan, around the peppers, and loosely cover the pan with a foil tent. This helps to cook the peppers. Bake for about 30-40 minutes, until the peppers are fork tender.
- These colorful stuffed peppers can be served as a side dish or a main dish.
- Garnish with fresh chopped cilantro.
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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