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Cheesy Stuffed Peppers

An easy 'prep ahead' meal that you can throw in the oven and eat within a matter of minutes on a weeknight. These cheesy stuffed peppers are healthy-ish and pair quite lovely with a chilled carbonic sangiovese such as my personal favorite (Union Sacré Sangio Carbonic Sangiovese).

Cheesy Stuffed Peppers


6 large bell peppers, in a variety of colors

1 lb. Ground Turkey

1c. sweet corn (fresh or frozen)

12 ounces tomatillos, husks removed

2-3 T. EVOO

2 t. + a pinch of kosher salt

1c. rice (white, brown, whatever's your fave)

1/2 c. finely chopped cilantro

1/4 c. pumpkin seeds

1 large clove garlic, minced

zest of 1 lime

1 ½ t. fresh lime juice

1lb. Monterey Jack or Colby Jack (or a combo)

8oz. Cotija cheese, crumbled

2 T. sour cream

Preheat your broiler with a rack positioned 6 inches from the top. Line a large baking sheet with aluminum foil. Halve the peppers lengthwise and scoop out the seeds and white pith. Arrange peppers on the cookie sheet, cut side down, with the tomatillos and corn. Coat the veggies with EVOO, and a sprinkle of the kosher salt. Broil roughly 10-12 minutes until the veggies are lightly charred and the tomatillos collapse.

Heat 2T. EVOO over medium high heat on the stove. Add ground turkey and a sprinkle of kosher salt and freshly ground pepper.

Remove the tomatillos and transfer to a cutting board to cool.  

Preheat oven to 400 degrees (if you're going to eat the peppers same day).

Cook rice according to the package directions. When the tomatillos are cool enough, coarsely chop them.

In a large bowl, stir the rice with the ground turkey, cilantro, pumpkin seeds, garlic, lime zest, lime juice, corn, tomatillos, sour cream (or Greek yogurt if you want to be healthier), cheese and half of the cotija cheese. 

Stuff the peppers, dividing the mixture evenly. If you're going to serve at a later time, cover and pop in the fridge for a day or two until you're ready to eat. If you're going to eat them right away, sprinkle the remaining cotija cheese on top and bake until the cheese starts to brown, about 15-20 minutes. Remove from oven, plate and enjoy!

*Recipe adapted from Wine Food cookbook



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