Vegetables

Southwestern Turkey Stuffed Bell Peppers

Prep Time: 30 min

Cook Time: 30 min

Difficulty: Beginner

All your favorite flavors of the Southwest come together in these delicious Southwestern Turkey Stuffed Peppers, full of flavor from Colby Jack Cheese, Pico de Gallo, and, you guessed, it Ray's Loco Gringo Rub.

Instructions

Step 1: Preheat recteq to 400°F with a 12 inch cast iron skillet.
Step 2: Add the ground turkey and Ray’s Loco Gringo Rub and cook for 5-8 minutes until the meat is cooked through. Use a wooden spoon to break the turkey into small pieces.
Step 3: Add the pico de gallo, pinto beans, corn, and fire-roasted tomatoes and stir well. Allow to simmer for 5-8 minutes.
Step 4: In a medium sized bowl, add the ground turkey mixture and combine with the cooked rice. Allow the mixture to cool for 12-15 minutes. Stir in 1.5 cups of the shredded cheese.
Step 5: Cut the bell pepper in half across the stem to create 2 equal halves. Using a small spoon, scrape out any seeds and remove the white membrane. Rub each bell pepper half with olive oil and sprinkle with Colden’s Freakin’ Greek Rub.
Step 6: Using a large spoon, fill each pepper half, using the spoon to compact the mixture. Add to a shallow baking dish and sprinkle with the remaining shredded cheese.
Step 7: Cook at 400°F for 30-35 minutes until the bell pepper is soft and the filling is golden brown on the top.

Ingredients

Serving Sizes

Ingredients

2 pound(s) Ground Turkey (85/15)
2 tablespoon(s) Ray's Loco Gringo Rub
1 cup(s) Pico De Gallo or Salsa
16 ounce(s) Canned Pinto Beans, drained
1 cup(s) Corn, frozen
14 ¹/₂ ounce(s) Canned Fire Roasted Tomatoes
1 ¹/₂ cup(s) White Rice, cooked
2 cup(s) Colby Jack Cheese, shredded
4 each Bell Peppers
2 tablespoon(s) Olive Oil
2 tablespoon(s) Colden's Freakin' Greek Rub

Tools Needed

Wooden Spoon
12 inch Cast Iron Skillet
Medium Sized Bowl
Shallow 13x9 Baking Dish

Step 1: Preheat recteq to 400°F with a 12 inch cast iron skillet.
Step 2: Add the ground turkey and Ray’s Loco Gringo Rub and cook for 5-8 minutes until the meat is cooked through. Use a wooden spoon to break the turkey into small pieces.
Step 3: Add the pico de gallo, pinto beans, corn, and fire-roasted tomatoes and stir well. Allow to simmer for 5-8 minutes.
Step 4: In a medium sized bowl, add the ground turkey mixture and combine with the cooked rice. Allow the mixture to cool for 12-15 minutes. Stir in 1.5 cups of the shredded cheese.
Step 5: Cut the bell pepper in half across the stem to create 2 equal halves. Using a small spoon, scrape out any seeds and remove the white membrane. Rub each bell pepper half with olive oil and sprinkle with Colden’s Freakin’ Greek Rub.
Step 6: Using a large spoon, fill each pepper half, using the spoon to compact the mixture. Add to a shallow baking dish and sprinkle with the remaining shredded cheese.
Step 7: Cook at 400°F for 30-35 minutes until the bell pepper is soft and the filling is golden brown on the top.

Chef Pairings

These Southwestern Turkey Stuffed Bell Peppers are perfect served on a Taco Bar or as a stand-alone meal. You could also add a salad for a nice balanced dinner.