Pot o Gold Stuffed Peppers
The ultimate comfort food, Pot o Gold Stuffed Peppers combine vibrant bell peppers filled with a savory mixture of ground turkey, spices, and cheese. This easy weeknight dinner is not only visually appealing but also packed with nutrition. Make it tonight for a delightful family meal!
Equipment
- Wooden Spoon
- Grater
- Mixing Bowl
- Frying Pan
- Chef's Knife
- Cutting Board
- Blender
- Oven
Ingredients
- 1 pound ground turkey
- 1 cup cooked brown rice
- 2 tablespoons olive oil
- 1/2 cup red onion, chopped finely
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 cup canned diced tomatoes with green chilis
- 1 cup grated cheddar cheese
Instructions
- Preheat the oven to 400 degrees Fahrenheit. This ensures the peppers will cook evenly.
- Cut the tops off the bell peppers and scoop out the seeds. Stand them up in a baking dish so they can hold the filling.
- Place the peppers in the oven (empty) for twenty minutes while you prepare the filling. This step softens them a bit, making them easy to eat.
- While the peppers are softening in the oven, heat the olive oil in a large pan over medium-high heat. Once hot, add the red onion and sauté for a few minutes until it becomes translucent.
- Add the ground turkey, garlic, chili powder, cumin, and salt to the pan. Sauté, stirring frequently, until the turkey is no longer pink. This should take about ten minutes. You want to ensure the turkey is fully cooked.
- Next, add the diced tomatoes and cook for a few more minutes to blend the flavors together. The mixture should be aromatic and colorful.
- Stir in the cooked brown rice until it’s evenly distributed in the filling. This adds texture and helps bind everything together.
- Remove the peppers from the oven and spoon the turkey and rice mixture inside. Fill them generously until they’re packed to the top.
- Return the stuffed peppers to the oven and cook for an additional 20 minutes. They should be soft and the flavors melded beautifully.
- Finally, sprinkle cheddar cheese evenly on top of the peppers and return them to the oven once more for about 10 minutes. The cheese should be bubbly and golden.
- If desired, tuck in some scallions into the peppers to look like handles on your Pot o Gold. Serve warm and enjoy the delightful mixture of flavors!
Notes
- Storage: To store leftovers, let the stuffed peppers cool completely, then place them in an airtight container. They can be refrigerated for up to three days.
- Freezing: Yes, you can freeze these stuffed peppers! Before baking, wrap them tightly in plastic wrap and then in aluminum foil. They can last for up to three months in the freezer.
- Pairing: Serve these stuffed peppers with a side salad or some crusty bread to balance the meal. A light vinaigrette can complement the dish wonderfully.
- Variations: Don’t hesitate to swap out ingredients based on what you have! Try adding different veggies or using a different type of grain.
- Cheese Options: While cheddar is delightful, feel free to experiment with other cheeses like mozzarella or pepper jack for a twist.
- Serving Warm: These stuffed peppers are best served warm. If reheating, do so gently in the oven for best results.