My kids love stuffed peppers, and they are so easy to make. Don’t be fooled by the simplicity though – there’s so many variations that you can do a different style each time.
My favorite trick is cooking a large batch then freezing them – less work in the week!
Wash and dry your peppers and cut them in half lengthwise. Remove the seeds.
Rub the bell peppers with olive oil and a pinch of salt and pepper, and get them on a nonstick baking sheet. Set aside.
A Rice Cooker works well. For brown rice, use a 1:2.5 rice to water ratio.
You can use a simple saucepan on the stove instead. Simmer the rice for 30-40 minutes, until tender.
Fluff the rice with a fork and set it aside.
Rinse the quinoa. Simmer it in hot water on low for about 10 minutes until the quinoa has absorbed the water.
Fluff with a fork and set aside.
In a nonstick skillet on medium heat, cook the ground turkey with salt and pepper until cooked through and browned. This will take about 7 to 8 minutes.
Add your chili powder, garlic powder, dried oregano, smoked paprika, cumin, and ½ cup of water. Stir to combine, turning the heat to low.
To your skillet with the cooked ground turkey, add the cooked brown rice, cooked quinoa, and black beans that have been rinsed and drained. Stir and taste for salt.
Preheat your oven to 350°F (177°C). Scoop about ½ cup of filling into each of your bell pepper halves.
Top with shredded cheese and bake for 30-35 minutes, until the peppers are softened, and the cheese is bubbly. Serve hot out of the oven.