One of my favorite fall recipes is stuffed green peppers. I have made them for years using this recipe, and they always turn out great! So delicious.
Then, in one of my HelloFresh boxes recently was a recipe for Turkey Chiles Rellenos and it was a game changer. Soo much more flavorful than my standard stuffed pepper recipe.
Since then, I have modified their recipe to make it something that I can make any time. My husband loves it and my 18-month-old son loves it too! Bonus points!
To start, I wash my peppers and slice them in half from stem to bottom. I think it is so much easier to fill this way. While the oven is preheating at 425ºF, I scoop the seeds out of the peppers and place them on a baking sheet lined with foil (the foil just makes clean up so much easier – just roll up the foil and throw it away). Then I brush a little bit of olive oil on the inside of the peppers and sprinkle a little bit of salt and pepper.
Once the oven is preheated, I put them in the oven for about 20 minutes. While they are baking, I start to boil 2 cups (1-16 oz. can) of chicken broth. Once it’s boiling, I add 1 cup of brown rice to the chicken broth. Cover and reduce heat to low. Let simmer for 10 minutes.
While the rice is cooking, I dice up my onion and chop the jalapeno. I always hate cutting up jalapenos! I usually try to hold it in place with a paper towel to keep my fingers from touching it. One time I cut up a jalapeno and rubbed my eye shortly afterward. DO NOT DO THAT.
Next up, I place my ground turkey in a pan along with the onion, garlic, and jalapeno and brown the meat. Season with chili powder and chipotle chili powder. I like to use ground turkey in place of ground beef in most of my recipes. It’s leaner and usually cheaper!
Once the meat is browned, I add a can of diced tomatoes, a can of tomato paste, and 1 cup of chicken broth to the meat. I also add a little more chili powder to taste. At this point, the rice should be cooked. Add it to the pan and stir!
The peppers should be done baking at this point too. I add a heaping spoonful (if we’re being precise, about 1 cup) of the meat and rice mixture to each green pepper. Sprinkle some cheese on top and put it back in the oven for about 5 minutes to let the cheese get all melted. Yuuummmmm!
Not Your Momma's Stuffed Green Peppers
A flavorful twist on a classic recipe!
Ingredients
- 8 green peppers
- 2 tbsp olive oil
- salt and pepper
- 3 cups chicken broth
- 1 cup brown rice
- 1 large onion
- 1 tsp garlic
- 1 jalapeno
- 16 oz ground turkey
- 1 tsp chili powder
- 1 tsp chipotle chili powder
- 1 can (14.5 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 2 cups Monterey Jack cheese
Instructions
-
Preheat oven to 425 F.
2. Wash all produce.
3. Cut green peppers in half, from stems to bottom. Remove seeds. Place on a baking sheet.
4. Brush inside of peppers with olive oil. Season with salt and pepper.
5. Place peppers in the oven for 20 minutes.
6. Bring 2 cups of chicken broth to a boil. Reserve 1 cup.
7. Add brown rice to chicken broth. Cover and reduce heat. Allow to simmer on low for 10 minutes.
8. Chop onion.
9. Slice jalapeno in half and remove the seeds. Finely chop.
10. Add 1 tbsp of olive oil to pan. Brown ground turkey, onion, and jalapeno. Season with chili powder and chipotle powder.
11. Add diced tomatoes, tomato paste, and remaining 1 cup of chicken broth to the pan with the ground turkey.
12. Once cooked, add brown rice to the pan with the ground turkey and tomatoes. Mix together.
13. Remove peppers from the oven and fill with the turkey and rice mixture; about 1 cup each.
14. Top each pepper with cheese and place back in the oven for 5 minutes to allow cheese to melt.