Here is my easy recipe for stuffed peppers! It's a fave on my instagram and something I make often at home and for clients as they are easy to keep in the fridge or freeze for later. They are also really versatile as you can use any kind of rice or quinoa, and any kind of ground meat, or no meat at all and keep it vegan!
Here is what you will need:
4 Bell peppers (any color)
1 Cup brown rice, white rice or quinoa
1 16oz Can of tomato sauce
1/2 Can of organic sweetcorn (optional)
1/2 Can of black or pinto beans
1lb Ground turkey or chicken (optional - substitute diced zucchini instead if vegan)
1/2 Onion, diced
2 Cloves garlic, crushed
2 Tsp chili powder
1 Tsp cumin
1 Tsp garlic powder
Splash of olive oil
1/4 cup chicken stock (or vegetable stock if vegetarian)
Some dashes of Cholula (or any Mexican style hot sauce of your choice)
Top with Mexican Blend cheese or vegan cheese
Preheat your oven to 400 degrees F.
Put your peppers halved, with the seeds and white cut out in to to a baking dish. Drizzle with olive oil and sprinkle with a little salt and pepper. Bake in the oven until they are a little soft, which takes around 20 minutes.
Make your rice or quinoa in a pot according to the packet's direction.
In a frying pan, sautee your onions, garlic, cumin, chili powder and garlic powder in some olive oil with salt and pepper until translucent. Now add in your ground meat of choice. I like ground turkey or chicken for these. You can also leave this out and just do rice and beans and corn with cheese if you are vegetarian. Once the meat is cooked, add in your tomato sauce, chicken stock (or vegetable stock), beans, corn and Cholula. Then add the cooked rice and mix together.
Take the peppers out of the oven and spoon the rice mixture in to the peppers. Sprinkle cheese on top and put them back in to the oven for 10 minutes until the cheese is brown and bubbly. Sometimes I broil them on high for a few minutes until brown instead but you can do it either way.
Now all you have to do it enjoy!