What's For Dinner: Stuffed Peppers

2 truths: 1- I'm a pretty good cook. 2- up until creating this dish, I had about a 30% success rate making stuffed peppers. Something was always off, and I couldn't put my finger on it. So I did what anyone would do- I started obsessively experimenting with filling combinations to find one that was a hit with my family. 

BEHOLD! 100% APPROVED STUFFED PEPPERS THAT DREAMS ARE MADE OF

Prep Time: 40 Minutes Cook Time: 20 Minutes Makes 4 Servings

All the colors. All the peppers. All the deliciousness.  

• Chipotle Salsa Rice
  • 1C Brown Rice
  • 1C Chipotle Salsa
  • 1C Water
  • 1tsp Chili Powder
  • 1tsp Garlic Powder
  • 1tsp Smoked Paprika
  1. In a medium sauce pan, rinse rice with cool water until water runs clear (this usually takes 2-3 rinses)
  2. Pour out rinsing water, and add all remaining ingredients to the pot. 
  3. Cook over medium heat until liquid comes to a boil. Reduce heat to simmer, cover pot, and cook to directions on rice package)
  4. Once rice is cooked, remove from heat, and fluff rice with a fork.

Stuffed Peppers

• 2C Chipotle Salsa Rice (cooked)
• 1lb Ground Turkey
• 4 Bell Peppers, cored and seeded
• 1 sweet onion, chopped
• 1tsp chili powder
• 1tsp garlic powder
• 2TBPS olive oil

1. Preheat oven to 400F
2. In a skillet, cook onion in olive oil over medium heat
3. Once the onion is softened, add ground turkey, and spices, stirring regularly. 
4. Once mixture is finished cooking, remove from heat, and add 2C of cooked Chipotle Rice
5. Stuff the cored peppers with the turkey/rice mixture, and place into a glass baking dish (I use a pie pan)
6. Tent with foil, and bake for 30 minutes
7. If desired, top stuffed peppers with shredded cheese, and cook uncovered for the last 5 minutes. 

1 serving (2 halves) fits perfectly into these Meal Prep Containers

**Serve warm, preferably with good wine, good music, and good conversation**