"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Stuffed Peppers Recipe

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This recipe for Stuffed Peppers, by , is from Hunt to Harbor: A Charm City Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Meghan Moore


Olive oil
1/2 pound lean ground turkey breast
1 cup onion, chopped
1 packet of taco seasoning
2 cups of cooked rice (white or brown)
3-4 bell peppers, halved and seeds removed
1 can of black beans, drained and rinsed
1/2 cup of frozen corn
1 jar of salsa
Cheddar cheese, shredded

Optional toppings:
fresh cilantro
Sour cream
Sliced avocado

Preheat oven to 400 degrees. Cook ground turkey breast on stovetop until lightly brown. Sauté onions until cooked through, and add cooked rice, black beans, and corn. Lightly coat the peppers with olive oil and roast in a baking dish for 20 to 25 minutes just until cooked through. Remove the peppers from the oven and allow to cool until you can handle them.

In a bowl, add the taco seasoning, cooked ground turkey, chopped onions, black beans, corn, and rice. Add the jar of salsa and mix well. Carefully spoon the turkey mixture into each half of the bell peppers and place back into the baking dish. Cook the peppers for another 15 to 20 minutes at 400 degrees or until the peppers are cooked all the way through. Before removing the peppers from the oven, sprinkle the tops of each pepper with shredded cheddar cheese. Place back into the oven just until the cheese has melted.

Remove from the oven and top with cilantro, avocado, and/or sour cream just before serving.




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