Jazzy Stuffed Peppers
Description
These jazzy stuffed peppers are a “jazzed up” but simplified version of traditional stuffed peppers, using ground turkey and New Orleans-style dirty rice mix as the filling for a perfect balance of spices. Serve with toasted bread rounds
Ingredient
- 4 large bell peppers
- 1 cup cooked rice
- 1 can black beans, drained and rinsed
- 1 cup frozen corn
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- Salt and pepper to taste
Direction
1. Preheat your oven to 375°F (190°C).
2. Begin by preparing the peppers. Cut off the tops and remove the seeds and membranes from inside. Rinse the peppers and set them aside.
3. In a large pan, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until they are soft and translucent.
4. Add the cooked rice, black beans, and frozen corn to the pan, stirring until well combined.
5. Season the mixture with cumin, chili powder, oregano, parsley, and salt and pepper to taste. Continue to cook for 5-7 minutes, until all the flavors have combined.
6. Stuff the peppers with the rice and bean mixture, packing it in tightly. Place the peppers in a greased baking dish.
7. Bake the stuffed peppers for 25-30 minutes, or until the peppers are tender and the filling is heated through.
8. Serve the jazzy stuffed peppers hot, garnished with additional herbs or topped with your favorite salsa or hot sauce. Enjoy!
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