Stuffed Bell Peppers
On the menu this week are stuffed peppers and let me tell you, they are delish. Not only are these simple to make, but you can easily make them in advance and pop them in the oven when you’re ready for dinner.
You can also make them in several different ways. The ones below are vegetarian – made with brown rice and beans – but you can make them with cauliflower rice if you’d prefer and even add in sautéed ground turkey or beef.
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See full recipe below.
Cook Time: 30 min
- 6 bell peppers, cut in half (I like to use red, yellow and orange since they're brighter and sweeter)
- 1 tablespoon minced garlic
- 1 tablespoon olive oil, additional spray for peppers
- 1/4 cup chopped green onions
- 2 tablespoon taco seasonings
- 1 cup black beans
- 1 can green chilis
- 1 cup corn (I like the roasted corn from Trader Joes)
- 1 cup of cooked rice or cauliflower rice
- 1 cup pico de gallo (or you can use salsa or even diced tomatoes in a can)
- Optional: 1 cup ground turkey or beef
- Toppings: Guacamole, Cheddar Cheese, Salsa
- Pre-heat oven to 400 degrees
- Cut bell peppers in half and remove the core; spray each side with olive oil and put in oven for 15 minutes. Peppers take the longest to cook so I like to put them in alone first!
- While peppers are in the oven, saute green onions and garlic in olive oil over medium heat until tender
- Add in cooked rice, beans, corn, tomatoes and taco seasonings. Mix together and cook for a few minutes until well combined.
- Add mixture to interior portion of bell peppers and put back into the oven for another 15 minutes
- Add cheddar cheese to the peppers for the last 10 minutes of cooking, if desired
- Top with salsa, gaucamole, or extra green onions
This recipe is vegetarian but you can easily add 1/2 pound of ground turkey or beef. After your onion and garlic is tender, I would add in turkey/beef and cook until brown. Once it is, I would add in the corn, beans, seasonings, etc.