Something to Taco 'Bout
There are very few things I don't like when it comes to food (the rest of the world is another story). Some of these items are intractable: like summer squash, cilantro and lima beans. Others are on a case-by-case basis: zucchini (only if it's almost raw), eggplant (only if it's not eggplant parm) and peppers (see zucchini). For the longest time, I thought I didn't like peppers or zucchini, but it turns out I just don't like OVERCOOKED peppers or zucchini. So simple! So brilliant!
That being said, I have yet to try a stuffed pepper I actually enjoy eating. Typically they're bitter and bland and mushy and wholly unappetizing to me. Until now. The stuffed peppers I made were (not to brag but) unreal. They were perfectly seasoned, toothsome and nowhere close to mushy. Also, they were super healthy and easy. You could start making these right now and still have them on the dinner table well before 7 pm. Not too shabby, eh?
Like almost everything else I cook, these are also highly customizeable. Feel free to sub tofu crumbles for the ground turkey and add black beans, cilantro (barf) or any other seasoning you like. These reheat super well, but don't freeze so only make as many as you can eat in the next day or two. If you have any of the filling left over, it makes an awesome burrito.
Note: in my experience, the easiest way to hollow out a bell pepper is to cut around the top with a sharp paring knife like you're carving a pumpkin and then use a spoon to scrape out the ribs and any stray seeds.
Ingredients:
1 c. brown rice, cooked (time-saving hack: use quick-cook brown rice. Trader Joe's makes a great one)
1 lb. ground turkey
3 cloves garlic, finely minced
1/2 yellow onion, finely chopped
2 small zucchinis, roughly chopped
4 tomatoes, roughly chopped
1 tsp. oregano
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. cayenne (or to taste)
1/2 tsp. kosher salt
2 tbs. EVOO
5 bell peppers, hollowed out
Shredded cheese, sour cream and sliced green onions for serving
Directions:
1. Preheat oven to 350°F. Hollow out the bell peppers (see note) and carefully slice off the rounded "feet" on the bottom so the pepper stands flat (without cutting through to the inside of the pepper). Arrange on a rimmed baking sheet or in a Pyrex baking dish.
2. Heat a large skillet over medium and add oil. Once the oil is hot, add the onion and garlic and cook, stirring frequently, until almost translucent, about 3 minutes. Add the tomato and cook, still stirring frequently, another 2 minutes or until the tomato begins to break down.
3. Add the turkey, zucchini and the spices. Mix well to combine and continue to cook, stirring occasionally, 4-5 minutes or until turkey is completely cooked through. At this point, adjust spice to taste. Once you like the spice level, add the brown rice and stir until combined. Remove from heat.
4. Fill the peppers to the top with the taco mixture and bake for 15 minutes, rotating halfway through. After 15 minutes, top with cheese and continue to bake for another 5-10 minutes, depending on how soft you like your pepper. Serve immediately with more cheese, hot sauce and whatever other toppings your little heart desires.
