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Fiesta Stuffed Bell Peppers

Servings 4 -6 halved bell peppers
Author Rachael DeVaux

Ingredients

  • 1 cup cooked farro or rice or quinoa
  • 1 cup black beans rinsed and drained
  • 1/2 cup organic corn canned or frozen
  • 1 can diced tomatoes no salt added
  • 1/2 lb organic lean ground turkey optional
  • 1/2 cup chopped cilantro
  • 2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp ground pepper
  • 1/4 tsp salt
  • 2-3 Organic bell peppers
  • Cilantro avocado sauce1.5 cup fresh cilantro 1/4 cup olive oil1 tbsp apple cider vinegar1 large avocado2 small limes juiced1 tbsp minced garlic1/4 tsp sea salt1/4 tsp ground pepperFew shakes chili powder, if desired2 tbsp water

Instructions

  • Cook ground turkey with pepper and 1 tsp cumin.
  • Drain the liquid then mix in a large bowl with all ingredients listed above.
  • Slice bell peppers in half from the stem down and remove seeds.
  • Spray a baking dish with olive or avocado oil & lay peppers skin-side down.
  • Stuff peppers with mixture and cover dish with foil.
  • Bake at 375 degrees for about 40 minutes.
  • Prepare cilantro avocado sauce. Add all ingredients listed into food processor and pulse until a creamy texture forms.
  • Once done, drizzle with cilantro avocado sauce to serve. To drizzle, put sauce in ziplock baggy, cut off a small piece from the corner, then squeeze it out like you would frosting.