Warmer temperatures are finally here! This calls for a fiesta—and Southwestern Stuffed Peppers.
It’s beginning to feel a lot like springtime! I’m so excited it’s finally about 50 degrees here in Boston. Although the temperature is supposed to drop again this weekend, I’m enjoying a little bit of sun and warmth while I can. I think the entire East Coast is in need of a celebratory fiesta right now. This winter was brutal.
Fiesta main course—Southwestern stuffed peppers. Serve it up with some chips and Guacamole with Black Beans or Black Bean and Corn Salad. The vibrant colors of the peppers (red, yellow, orange, green) remind me of spring/summer/sun/home(SoCal). Plus the pop of yellow corn mixed in with the rice and meat adds a burst of color.
This recipe calls for ground turkey that has been cooked and broken into small pieces. Raw ground meat breaks apart more easily than when it is cooked. Add the ground turkey to the hot pan and immediately begin breaking it apart with a stiff spatula. Start by breaking it into larger pieces and then into smaller bite-size pieces. The turkey will brown as it cooks. Add a tablespoon of water or broth if the meat is sticking and scorching the pan.
The rice, beans, ground turkey, jalapeño, shredded Cheddar cheese, and cilantro make these Tex-Mex stuffed peppers all you would ever want to eat for dinner. This recipe makes a lot of filling, but make sure to pack it into the peppers. During the baking process, the filling shrinks down a bit, so it’s best to overload the peppers.