Wednesday, January 22, 2014

turkey chili stuffed red peppers


the weather has been super cold lately.  it was -3 degrees this morning which is absolutely nuts.  (ryan and i are both ready to move to a warmer climate . . . california here we come!)  when it's this cold outside, we crave comfort food.

recently, we did a twist on traditional stuffed peppers by stuffing halves of red bell peppers with turkey chili.  (the stuffed half of the pepper was the perfect serving size!)

we covered them with sharp cheddar cheese which we melted under the broiler, and we served them alongside mashed potatoes.  they were so good!

this dish makes leftovers, which we love.  the leftovers reheated really well in the microwave.  it's so nice when you can make dinner on a weekend and have leftovers for the rest of the week!


turkey chili stuffed red peppers
prep time: 5-10 minutes
cooking time: 15-20 minutes
baking time: 30-35 minutes
yields: 12 servings

ingredients:
1 teaspoon extra virgin olive oil
1/2 red onion, chopped
1 lb. lean ground turkey
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1 tablespoon chili powder
1 teaspoon hot sauce
1 (6 oz.) can tomato paste
1 (15 oz.) can diced tomatoes
1 (15 oz.) can red kidney beans, drained and rinsed
1 (15 oz.) can corn, drained and rinsed
6 large red bell peppers
1 1/2 cups shredded sharp cheddar cheese

directions:
preheat your oven to 350 degrees F.  in a large pot, over medium heat, saute the red onion in the olive oil until tender (about 2-3 minutes).  add the ground turkey and cook until the turkey is cooked throughout.  add the spices, hot sauce, tomato paste, diced tomatoes, beans, and corn.  stir well and allow the chili to simmer for 10-15 minutes.

slice the red bell peppers in half lengthwise.  remove the seeds and rinse with water.  arrange the peppers in baking pans (i used one 9x13 inch pan and one 8x8 inch pan.)  evenly divide the turkey chili among the peppers, spooning the chili into the insides of the peppers.  bake uncovered for 25 minutes.  evenly distribute the cheese on top of the peppers and bake for another 5-10 minutes until the cheese is melted.  (you can also place the peppers under a broiler for a few moments to melt and brown the cheese.)


enjoy!
love, laurie

1 comment:

Ma Pa C said...

The is a nice twist on the regular stuffed peppers instead of the meatloaf-type filling.
Will try them.