Apparently winter is coming or something like that, but I don’t have HBO so I don’t really care. I also still would not care if I did have HBO. My capacity to care and access to HBO have nothing to do with each other. They are both mutually exclusive and inherently tied together at the same time.
I’m bitter. Maybe it’s all the snow on my Facebook timeline. I’m trying to enjoy summer, mmkay?
So that’s why I made these seasonable, tasty, and, depending on how you dress them, low-cal, high protein, pretty darn healthy taco stuffed peppers. I hope you enjoy them as much as I enjoy them. All I added was some medium salsa. You can add tomatoes, lettuce, olives, sour cream, guac, whatever you love on a taco (!!!), onto these lovely ladies.
They are slutty, slutty crowd pleasers.
3 fresh bell peppers (I like the red, yellow and orange ones), cut in half from top to bottom.
2/3-3/4 lb lean ground turkey
1/4-1/2 yellow onion, minced
1 packet taco seasoning (low sodium, if you care)
1 can black beans
1 cup long grain brown rice (uncooked measurement)
1/2-3/4 cup Shredded cheese of your choosing
taco toppings that make you the happiest
- take a frying pan and put it on your stove. heat it up. add the ground turkey. as long as it’s a nonstick frying pan, you don’t need to spray it.
- add in the onion when the turkey is like, halfway done being raw.
- cook thoroughly. begin cooking rice, as this will take a long time and lots of supervision, since I have no idea how long it actually took me to cook the stuff. (FYI: 1 cup of rice needs to be cooked in 2 cups of water, also boil and then simmer rice covered until the water is gone).
- add taco seasoning as per the direcciones on the back of the pack.
- add black beans, draining excess liquid before adding.
- let it sit, for like, a long time. text a boy who takes a long time to text back to judge if you waited long enough.
- when the excess juices have mostly evaporated and/or cooked down, use a spatula to transfer the turkey mixture into the pot you cooked the rice in.
- mix it up. let it cool off. preheat oven to 350 F.
- cut your peppers in half, start at the top through the stem, to the bottom. don’t cut off your finger in the process.
- remove the seeds and stem. fill with turkey mixture. like, heaping mound. fill. it. up.
- sprinkle that good stuff (cheese) on top. as much or as little as you want, really. but more is more.
throwplace gently in the oven for 15-20 minutes on a baking sheet. I always cover mine with aluminum foil for easier clean up.
- wrap these babies in foil and save them for the work week, or eat them all at once (in which case, add your desired taco accessories). I don’t judge.
- Enjoy cleaning your kitchen.
Congrats, you made a Taco Stuffed Pepper!!