Stuffed Peppers

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There’s a small but noticeable change in the season, a shift from long summer days to cool fall evenings, and a perfect time to make these stuffed peppers filled with fresh corn, black beans, ground meat and cheesy goodness.

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I used both bell and banana peppers because that’s what was ripe in the garden. The ingredients I’m going to give will stuff about 9 small peppers or 5 of the large bell peppers you find at the grocery store.

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I sauteed a small onion in olive oil over medium heat and browned the ground turkey, then tossed in an ear of fresh corn cut from the cob.

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Next add the enchilada sauce and if needed cook over medium heat until the sauce is reduced to a thick glaze. Toss in the cheese and black beans. Give it all a gentle stir to combine.

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Stuff the peppers and cook in a preheated oven at 350′ for 25-35 minutes or until the peppers are tender.

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When done, add a sprinkle of cheese on top and run under the broiler for a couple minutes until bubbly and brown. Add some fresh cilantro on top.

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These are perfect with some fresh guacamole and chips or, even better, some homemade fried plantains!

Enjoy!

~Caroline

Here’s what you’ll need:

olive oil for sauteing

9 small or 5 large peppers

1 small yellow onion finely chopped

1 pound ground turkey or beef (I always use turkey)

1 10 ounce can red enchilada sauce ~ I use mild

1 ear fresh corn cut from the cob or 1/2 can whole kernel corn drained

1 cup grated cheese plus extra to sprinkle on top ~ I use a mexican blend

1/2 of a 15 ounce can of seasoned black beans drained

Here’s how you do it: 

Brown the onion and ground turkey in olive oil over medium heat. Add the corn and enchilada sauce. If need be, continue to cook to reduce the enchilada sauce. I almost never need to reduce the sauce. Next add the cheese and beans. Stir to combine and stuff the peppers. Cook at 350′ for about 25-35 minutes or until the pepper flesh if tender. Sprinkle a little cheese  on top and brown under the broiler keeping a constant eye on it. Add some fresh cilantro on top, and you’re done!

 

 

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2 Responses to Stuffed Peppers

  1. Pingback: stuffed peppers two ways. | thecherriesontop

  2. I’m getting quite hungry over here :D

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