Vegetables

Southwestern Turkey Stuffed Bell Peppers

Prep Time: 30 min

Cook Time: 30 min

Difficulty: Beginner

Instructions

Step 1: Preheat recteq to 400°F with a 12 inch cast iron skillet.
Step 2: Add the ground turkey and Ray’s Loco Gringo Rub and cook for 5-8 minutes until the meat is cooked through. Use a wooden spoon to break the turkey into small pieces.
Step 3: Add the pico de gallo, pinto beans, corn, and fire-roasted tomatoes and stir well. Allow to simmer for 5-8 minutes.
Step 4: In a medium sized bowl, add the ground turkey mixture and combine with the cooked rice. Allow the mixture to cool for 12-15 minutes. Stir in 1.5 cups of the shredded cheese.
Step 5: Cut the bell pepper in half across the stem to create 2 equal halves. Using a small spoon, scrape out any seeds and remove the white membrane. Rub each bell pepper half with olive oil and sprinkle with Colden’s Freakin’ Greek Rub.
Step 6: Using a large spoon, fill each pepper half, using the spoon to compact the mixture. Add to a shallow baking dish and sprinkle with the remaining shredded cheese.
Step 7: Cook at 400°F for 30-35 minutes until the bell pepper is soft and the filling is golden brown on the top.

Ingredients

Serving Sizes

Ingredients

2 pound(s) Ground Turkey (85/15)
2 tablespoon(s) Ray's Loco Gringo Rub
1 cup(s) Pico De Gallo or Salsa
16 ounce(s) Canned Pinto Beans, drained
1 cup(s) Corn, frozen
14 ¹/₂ ounce(s) Canned Fire Roasted Tomatoes
1 ¹/₂ cup(s) White Rice, cooked
2 cup(s) Colby Jack Cheese, shredded
4 each Bell Peppers
2 tablespoon(s) Olive Oil
2 tablespoon(s) Colden's Freakin' Greek Rub

Tools Needed

Wooden Spoon
12 inch Cast Iron Skillet
Medium Sized Bowl
Shallow 13x9 Baking Dish

Step 1: Preheat recteq to 400°F with a 12 inch cast iron skillet.
Step 2: Add the ground turkey and Ray’s Loco Gringo Rub and cook for 5-8 minutes until the meat is cooked through. Use a wooden spoon to break the turkey into small pieces.
Step 3: Add the pico de gallo, pinto beans, corn, and fire-roasted tomatoes and stir well. Allow to simmer for 5-8 minutes.
Step 4: In a medium sized bowl, add the ground turkey mixture and combine with the cooked rice. Allow the mixture to cool for 12-15 minutes. Stir in 1.5 cups of the shredded cheese.
Step 5: Cut the bell pepper in half across the stem to create 2 equal halves. Using a small spoon, scrape out any seeds and remove the white membrane. Rub each bell pepper half with olive oil and sprinkle with Colden’s Freakin’ Greek Rub.
Step 6: Using a large spoon, fill each pepper half, using the spoon to compact the mixture. Add to a shallow baking dish and sprinkle with the remaining shredded cheese.
Step 7: Cook at 400°F for 30-35 minutes until the bell pepper is soft and the filling is golden brown on the top.

Chef Pairings

These Southwestern Turkey Stuffed Bell Peppers are perfect served on a Taco Bar or as a stand-alone meal. You could also add a salad for a nice balanced dinner.