We rarely make Mexican cuisine at home. There’s no real reason for it, and all I can come up with is that these dishes tend to be on the heavier side. I think that’s why I like this particular dish so much. It’s portion controlled, flavorful, and simple!
There are a million different ways you can alter these to your liking, so this is my rendition!
Ingredients:
- 6 bell peppers (any color)
- 1 yellow onion chopped
- 1 large tomato diced
- 2 cups wild rice
- 1 lb ground turkey
- taco seasoning packet
- 1 bag of shredded Mexican cheese
Instructions:
1. Preheat oven to 350 degrees Fahrenheit. Cut all bell peppers in half, de-seed, and remove stems. Place all halves onto a foil-lined pan and sprinkle each pepper with extra virgin olive oil, salt, and pepper. Allow these to roast in the oven for about 25 minutes while continuing next steps.
2. Using a rice cooker, or following the instructions on your rice of choice, go ahead and cook that rice.
3. While the rice is cooking, brown your turkey meat in a large pan. Once fully cooked, add in your taco seasoning packet and 3/4 cups water. Chop up your onion and tomato, and add those to your ground turkey. Let simmer.
4. Once rice is complete, add to the ground turkey mixture and combine well.
5. Remove your bell peppers from the oven. Now stuff them with your rice, turkey, tomato, onion mixture! Top with cheese and bake for 10-15 minutes.
6. Once these puppies are finished cooking, allow to cool for 3-5 minutes and enjoy!
If you tried this recipe and enjoyed it, please feel free to tag me on Instagram @monicaneat so I can see!
MoniCanEat 