Tuesday, July 12, 2011

Stuffed Peppers

Stuffed peppers is not something we ever had when I was growing up, or at least not that I can remember, but they are something that I really like and they are easy to make, taste good and are good for you!

I was having a craving for stuffed peppers and like many of the things I make, my stuffed peppers are something I just throw together and as a result they never taste quite the same way twice.  Today's recipe was no different, but now that I'm blogging to share recipes that I make, adapt or create, I keep a notepad and pen alongside the camera in the kitchen so I can easily jot down the ingredients and measurements I go.

Maybe this time I was so hungry for  stuffed peppers that the filling tasted extra good, or maybe I just hit upon a combo that is extra special.  I have to admit that I had enough filling to fill another pepper, so what to do with the leftover filling?  Hum..I must confess that I got myself a spoon and shamelessly ate the rest of the filling while standing over the kitchen sink. 

I cooked the filling and baked these peppers in my new Le Creuset 3 1/2 quart Buffet Pan.  If you have something similar, this recipe makes and bakes in one pan and clean up is a whiz!

Some recipes you find will instructions to preboil the peppers.  Personally, I like my veggies to be a bit more crispy and less wimpy, so I prefer to just let mine cook in the oven. If you prefer yours precooked, you can certainly do that in addition to steps listed below.  If you do precook the peppers, lower the oven temperature to 325 degrees F and reduce baking time to approximately 30 minutes.

I did not specify the color of the peppers.  I will leave that choice up to you. I personally prefer the red, yellow or orange to the green, but any color will do. You will see from the photos that I used mostly red but did have a green one thrown in for variation. 

Give this recipe a try.  I hope you like it as much as I do!

Stuffed Peppers


5 Bell Peppers, any color
1 Tablespoon Garlic Infused Extra Virgin Olive Oil
1 medium Onion, chopped
1.25 lbs. lean ground Turkey
1/2 teaspoon Salt
1 teaspoon Cumin
1 teaspoon medium Chili Powder
1 cup shredded Carrot
1 box of frozen shoe peg corn (or 2 ears of fresh cut corn)
1/4 cup Taco Sauce (your favorite)
1/2 cup shredded sharp cheddar cheese

  1. Preheat oven to 350 degrees F.
  2. Wash and cut bell peppers in half, top to bottom so you have 2 halves to fill later.
  3. Remove the seeds and membranes and rinse to remove all the seeds.
  4. Heat a heavy oven proof skillet over medium heat.  Drizzle in the garlic infused extra virgin olive oil.
  5. Add the onions, ground turkey, salt, cumin and chili powder and stir, cooking until turkey is done. Continue to cook until all liquid (water) has evaporated.
  6. Chop one of the 5 bell peppers and add it to the turkey along with the carrots, corn and taco sauce.
  7. Mix over medium heat just to warm everything through.
  8. Remove stuffing mixture to another bowl.
  9. Spoon stuffing into each bell pepper half and arrange them in the heavy ovenproof skillet or a separate casserole dish, repeating until all of the peppers are full.
  10. Put an extra teaspoon of taco sauce on the top of each pepper (my sauce has a squirt top, so I just squirt some on).
  11. Top with shredded cheese.
  12. Bake uncovered in the preheated oven for 45 minutes.


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About Me

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My career is in IT.  Cooking and photography are among a few of my hobbies. In my spare time, which is most weekends I tie on my apron and exercise my creativity by trying new recipes and adapting them to my tastes. I also have a passion for photography that I incorporate by taking photographs to go along with the recipes I post on my blog.  
I also enjoy travel, both near and abroad. Meeting new people, new experiences and cultures and oh, not to mention the food! I hope you enjoy my blog.