Stuffed Peppers with Turkey and Vegetables

Ingredients and Weight:

• 8 large bell peppers (any color)
• 1 pound ground turkey
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped carrots
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) can diced tomatoes with green chilies, undrained
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cooked brown rice
• 1/2 cup shredded cheddar cheese

Preparation Time:

20 minutes

Cooking Time:

60 minutes

Difficulty Level:

2/5 (Moderate)

Preparation Method Steps:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Cut tops off peppers and remove seeds and membranes.
3. In a large skillet, brown ground turkey over medium heat.
4. Add onion, celery, and carrots to the skillet and cook until softened.
5. Stir in black beans, corn, tomatoes, chili powder, cumin, salt, and black pepper.
6. Bring to a boil, then reduce heat and simmer for 15 minutes.
7. Stir in cooked brown rice.
8. Fill each bell pepper with the turkey mixture.
9. Place peppers in a baking dish and bake for 45-60 minutes, or until peppers are tender and cooked through.
10. Sprinkle with shredded cheddar cheese and bake for an additional 5 minutes, or until cheese is melted.

Nutritional Information:

• Calories: 250
• Fat: 10 grams
• Carbohydrates: 30 grams
• Protein: 20 grams
• Fiber: 5 grams

Dish Characteristics:

• Colorful and vibrant
• Hearty and filling
• Nutrient-rich
• Customizable with different fillings and toppings
• Suitable for both lunch and dinner

User Comments:

• "These stuffed peppers were absolutely delicious! The turkey and vegetable filling was flavorful and the peppers were perfectly cooked."
• "I love that this recipe is so versatile. I added some zucchini and mushrooms to the filling and it turned out great."
• "These are the perfect meal prep option. I made a batch on Sunday and enjoyed them throughout the week."

Special Precautions and Tips:

• Use gloves when handling chili peppers or wear a mask to avoid inhalation.
• If you don't have cooked brown rice, you can substitute with quinoa or another whole grain.
• To make ahead of time, prepare the peppers and filling as directed. Store the filling separately in the refrigerator for up to 2 days. When ready to serve, stuff the peppers with the filling and bake as instructed.