I made this dish recently to deliver to friend’s that had a new baby. It was the perfect thing to take because it’s easy to make and double so you can have it for dinner as well.
I put the stuffed peppers in a throw away aluminum pan, with salad fixings, tortilla chips, garnishes and fresh watermelon in zip lock bags. I threw in a couple of paper plates and napkins to help make clean up easier for parents. Then added a book and a little teething toy for the baby to the tray of items I was taking over. (Recently I have started stock piling children’s books any time I see the classics for a good price. It has been extremely helpful to have these on hand!)
2-4 Red, Yellow or Orange Bell Peppers (these can feed more people depending on the way you cut them before you stuff)
Mahatma Yellow Rice (one small package, cooked according to directions)
1 pound of lean ground turkey
1 cup of either chicken or vegetable stock
1 sweet onion, chopped
1-2 cloves of garlic, minced
1-2 Fresh Tomatoes, chopped (or a can of diced tomatoes, drained)
1/2 tsp. cumin
Grated Cheddar or Mexican Blend Cheese
Cook rice according to package.
Begin to saute chopped onion, after 3-5 minutes add ground turkey. Let these two brown and cook for 4-5 minutes then add cumin, garlic and tomatoes for the last 2-3 minutes.
While items are still cooking in your skillet wash and prepare the peppers. Slice, remove seeds. Cut tops off of the peppers for larger servings or to stretch your peppers and cut the calories cut each pepper in half from top to bottom, leaving you with two wide, shallow halves.
Place peppers in baking dish, add filling to each pepper, pour any remaining stock or water to the bottom of the baking dish. You need to have about 1 inch of liquid at the bottom of your dish. Cover tightly with aluminum foil, so the steam will soften and cook the peppers.
Serve with a simple green salad. Use any lettuce, add fresh cilantro, one tortilla chip per serving (my favorite crouton substitute!) and your favorite vinaigrette.