I have never made stuffed bell peppers the same way twice. This is my "garbage dispose" meal bc I throw in just about anything I have on hand (that sounds good at the time). I normally start with the usual ingredients, ground turkey (I used 1 lb this time whereas I normally only include 1/2 lb), about a cup or so of cooked quinoa, one container (about 1/2 cup) of plain greek yogurt, hydrated chia seeds and then veggies and spices.
On this night I added some organic frozen corn and I had a couple zucchini left over from the farmers market that HAD to be used that day or they'd have headed to the compost pile. For spices I just sprinkled in some onion and garlic powder, a little pepper and a lot of cumin (I love the flavor of cumin). I mixed everything together, filled the halved peppers and baked them at 350 for about an hour. Husband likes the peppers good and mushy whereas I can eat them after they've cooked for about 45 minutes or so. Whatever! I cooked them just over an hour I think and then I added some shredded white cheddar (TJs has the best organic white cheddar) and just let that melt on top; it took about 3 more minutes in the oven.
The stuffed peppers came out pretty well for just winging in. I thought they were delicious and my family devoured them (accept my four year old wasn't feeling the actual pepper this time; he did eat all of the stuffing tho)!
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