Southwest Turkey and Black Bean Stuffed Peppers
These hearty and healthy Southwest stuffed peppers are full of ground turkey, black beans, and kale and then topped with queso fresco, fresh cilantro, and lime.
It’s officially late summer and that means it’s time for one of my all-time favorite meals – stuffed peppers! I wait all year for my garden peppers to show up specifically so I can stuff them. I love the variety of ingredients that can be used to stuff a pepper and all the flavor combinations available. One of the most quintessential of all flavors used in stuffed peppers are Southwest ones. Spices like cumin, chili powder, and paprika work magic with these things. They’re kind of deep and earthy and they complement the sweetness of the peppers perfectly. Brighten them up with some fresh cilantro and a squeeze of lime and you’re in business. These stuffed peppers are easy to prepare and are hearty enough for a weeknight meal.
Stuffed peppers might seem like an intimidating meal if you’ve never made them but I assure you it’s not. Just follow these steps and you’ll be fine. Start off by heating the oven to 350 degrees. All good recipes begin with garlic and onions so grab a knife and prepare to chop. Mince 6 cloves of garlic, 1 white onion, and 1 jalapeno (remove seeds for less heat). Now chop 3 cups of fresh kale and cut 4 large bell peppers in half. You can use any color bell pepper you like – I went for a variety because it just seemed more fun that way. Remove the seeds, membranes, and stems from the pepper. At the end of the chopping you should have 8 bell pepper halves.
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