Stuffed Peppers

Stuffed peppers are a fun way to get some veggies your family’s diet! And they are also filling and packed with protein! There are so many ways you can customize your peppers, which makes this recipe even better – the components can be changed very easily so you never get bored with these!

The recipe I’m sharing with you is our family’s favorite version of stuffed peppers. They are enchilada inspired and have so much flavor! Recipes that are quick and easy are my jam – and these fit that category, along with only needing a handful of ingredients! Oh, and the multi colored peppers makes the dish pleasing to the eye, which never hurts!

NOTE: When searching for the perfect peppers, keep in mind that it’s best if they have a flatter bottom so they stand on their own in your baking dish. If they don’t, then make sure you prop the peppers up against each other to prevent any from tipping over and spilling while they bake… unfortunately, I know this from experience!

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INGREDIENTS

• 6 bell peppers (I use a variety of red, orange, and yellow)
• 1 tablespoon olive oil
• 1 pound ground turkey (or ground beef if you prefer)
• 1 teaspoon taco seasoning (Here’s my recipe for Homemade Taco Seasoning)
• 2 cans diced tomatoes with green chilis (10oz cans)
• 1 can black beans (drained and rinsed)
• 1 cup Daiya vegan pepper jack cheese shreds

DIRECTIONS

1. Preheat oven to 350 degrees.
2. Cut the tops off the peppers, remove seeds, and arrange in a 9×13 baking pan.
3. In a large pan, add the oil, ground turkey, and taco seasoning. Cook on the stove top on medium-high until it has all been browned. Drain grease and return to pan.
4. Turn the burner to low and mix the tomatoes with green chilis and black beans into the ground turkey.
5. Fill each pepper halfway with the turkey mixture, pushing the mixture all the way down into the peppers.
6. Evenly distribute 1/2 cup of the cheese among the 6 peppers.
7. Fill the peppers the rest of the way to the top with the turkey mixture.
8. Top the peppers with the remaining 1/2 cup of cheese.
9. Bake at 350 degrees for 30 minutes. Peppers should begin to soften.
10. Remove from the oven and serve with desired toppings. (I top mine with avocado and dairy free sour cream – yum!)

Making stuffed peppers for supper is a fun way to get out of the rut of feeling like you’re making the same meals week after week. I hope you add this into your rotation and give it a try!

Tag @lactating_coconuts on Instagram with a photo of your Stuffed Peppers! Let me know in the comments your favorite way to spice things up with your peppers!