Jack-O-Lantern stuffed peppers packed with southwest flavor. As always, wash all produce with Purely Essential Fruit and Vegetable Wash. Assemble in the morning, then bake before serving, for a quick, healthy meal on Halloween night.
6 Bell Peppers washed with Purely Essential Fruit and Vegetable Wash
2 cups cooked rice
2 cups browned ground turkey
1 15oz can black beans, rinsed and drained
1 green onion washed, then finely sliced
1 red pepper washed, then diced
1/2 cup washed fresh cilantro, chopped
Juice of 2 limes (wash before slicing in half)
1 tbsp Chili Powder
2 tsp ground cumin
1 tsp garlic salt
2 cups shredded cheese divided
Preheat oven to 350 degrees.
Bring large pan of water to boil.
Cut off the tops of the peppers, remove the seeds and ribs, trim the bottoms to help them sit flat in the skillet, carve jack-o-lantern face in side of pepper, and rinse thoroughly. In a large pan boil the peppers, and tops of peppers (lids), for 5 minutes, remove from water and turn upside down onto a paper towel to dry.
In a mixing bowl, combine rice, ground turkey, beans, green onion, red bell pepper, cilantro, lime juice, 1-1/2 cups cheese, and seasonings. Mix until combined well.
Line a 9×13 casserole dish with foil. Fill peppers with turkey and rice mixture and place in casserole dish. Add black beans in eye holes for added character. Sprinkle remaining cheese over top of peppers. Place tops of peppers, or lids, in the pan. Do not place lids on top of peppers. Cover with foil for 30 minutes or until peppers are tender, rice filling is warmed, and cheese is melted. Uncover and bake for 15 minutes. Serve immediately.
Makes 6 peppers