Easy Mexican Enchilada Ground Turkey Stuffed Peppers!
Lately, I've been on a Mexican food kick, I'm sure I'm not the only one, maybe it's all the Cinco de Mayo inspirational posts I've been seeing all over social media. But, c'mon there is never a dull moment when eating some good Mexican food, right? I wanted to get a little more creative with a Cinco de Mayo post, but to be honest I did some recipe testing last week and some were good, but not worth blogging about. So, yes there was a lot of frustration and a couple cold dinners last week.After last week's Mexican food overload, I think I’ve had my Mexican food fixed for now. Not to mention I got sick over the weekend with what I thought was a cold, but it might just be terrible allergies. Allergies…? But, I’ve never suffered from allergies before, but I guess when you move to the southeast, all of a sudden you become prone to allergies in the springtime. Oh how I miss living in California.
Anyway, back to the stuffed peppers.
- 1 lb ground turkey
- 2 cups cooked brown rice ( I like buying the cooked frozen bags from Trader Joes)
- 1 10oz can of mild green enchilada sauce
- ¼ cup chopped white onion
- 1 tablespoon olive oil
- ¼ teaspoon minced garlic
- ¼ teaspoon cumin
- ½ teaspoon garlic salt
- ¼ cup cheddar cheese
- green onions to garnish (optional)
- In a skillet cook onion with olive oil and minced garlic for about a minute, then add ground turkey, cumin, and garlic salt. Cook meat until it's not longer pink. Add enchilada sauce and mix well with the meat for about two minutes. Once done set aside while prepping the peppers.
- Cut off the top of the bell peppers just below the stem, remove the seeds and ribs and rinse in water.
- Add ½ cup of cooked brown rice to each pepper and ½ cup of the meat mixture, sprinkle some cheese on top and bake for 25 minutes on 350 F.
I wanted to keep it simple and healthier for Cinco de Mayo. Soo, what better way than stuffing bell peppers with enchilada sauce, brown rice and ground turkey! Pretty simple, huh? and it's still Cinco de Mayo appropriate. I did not want to get all fancy with ingredients. I just wanted something easy, tasty and healthier and these peppers did the job.
The great thing about these ground turkey enchilada stuffed peppers is that they are a nice balanced meal. They have your protein, veggie, carbs and a little bit of cheese (or more cheese for that extra cheesy enchilada taste) that hits the spot. All you need is 5 main ingredients and common spices and you are good to go. Hope you enjoy these as much as I did.
Happy Cinco de Mayo week!
Ana
Ashley | The Recipe Rebel
I just love stuffed peppers! So much awesome flavor going on!
Ana
Yes! big fan of bell peppers and love that you can get really creative stuffing them.
Sam @ SugarSpunRun
These look great Ana! Going to have to try them for dinner one night soon!
Ana
Thanks Sam! Hope you like them, they are super easy to make.