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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Mexican Stuffed Bell Peppers Recipe

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This recipe for Mexican Stuffed Bell Peppers is from The Univers Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb. ground turkey
1 c. of cooked white or brown rice
1 c. of red enchilada sauce
1 c. of shredded cheese (cheddar, monterey jack or jalapeño jack)
4 bell peppers
1/2 c. sour cream
salt and pepper
chopped cilantro

Directions:
Directions:
Preheat oven to 400º. Brown the ground turkey with salt, pepper. Drain excess fat. Mix the ground turkey with the cooked rice. Stir in the enchilada sauce. Carve out the stem from the tops of the bell peppers. Scrape out the seeds using a spoon, leaving the rest of the bell pepper intact. With a spoon, fill the bell pepper alternating between the turkey/rice mixture and cheese. When the bell pepper is full, transfer to casserole dish, cover with foil and place in the oven. Bake for 20 minutes. Remove foil, sprinkle more cheese on top and place back in the oven uncovered. Cook for an additional 5 more minutes just to melt cheese. Top with chopped cilantro and serve with a spoonful of sour cream.

Personal Notes:
Personal Notes:
Recipe will make 3-4 stuffed bell peppers depending on their size. When picking the peppers, choose some that are short and wide, so they're less likely to fall over in the oven. I prefer to use red, yellow or orange bell peppers.

 

 

 

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