An attorney writes about stuff she'd rather be doing: cooking, eating, wining, dining and traveling.

Monday, August 4, 2008

Mexican Stuffed Peppers

I made these up last week when I got home late, we were both STARVING and I was trying to figure out how to use up a ton of veggies from the farmers' market that were on their last legs. They turned out VERY tasty. This recipe can be adapted to be entirely vegetarian by doubling the veggies and omitting the meat, or you can sub any diced veggies you like or need to use up.

Makes 3 stuffed peppers
3 green bell peppers, tops cut off, seeded and wrapped in foil
2 servings cooked brown rice (I use Minute Rice - 1 c. rice to 1 c. water)
1/2 lb. ground turkey breast
Pinch cumin
Pinch onion powder
Large pinch chili powder
1 yellow squash, diced
1 zucchini, diced
1 can diced tomatoes, drained
2 chipotle peppers in adobo sauce, very finely minced*
One big spoonful of the adobo sauce
Shredded cheddar cheese

* They sell tiny cans of chipotles in adobo sauce in nearly every supermarket near the Mexican/Hispanic foods. The smallest cans (about two inches high) contain about 4 peppers and 2 tbsp. sauce. Reserve the remaining two peppers and sauce and make my chipotle lime vinaigrette (recipe to follow).

Prep green peppers and cook rice. Put rice in a large bowl.

Spray skillet with Pam and brown ground turkey. When browned, add spices.
Add turkey to rice and mix.

Spray skillet again and saute veggies until just soft.
Add cooked veggies to the turkey and rice.

Drain tomatoes and simmer with the minced chipotles and adobo sauce for 5-10 minutes.
Pour tomato sauce over rice mixture.
Add a small handful of cheese to the rice mixture and mix well.

Stuff into green peppers.
Bake at 400 for 20-25 minutes.
Top each pepper with a bit of cheese and bake for 5 minutes longer.

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