Salsa Verde Stuffed Peppers

I got a hankering for stuffed peppers last night.  I went to the store with a list written and came out with something totally different!  When I think of stuffed peppers, I think of ground beef, mozzarella cheese, and marinara sauce…think again for this recipe!  These little bundles of joy are sweet, spicy, and covered in cheese…need I say more?

The great thing about stuffed peppers is they are a healthy, well-rounded meal all in one!  Looks can be deceiving because they look tiny, but once you cut one of these suckers open, you realize it is going to be a battle to clean your plate (it can be done, I stuffed my face last night to be sure!).  

Servings: 6
WW Points Per Serving: 9

1 lb ground turkey
6 large bell peppers, slice the bottom flat, cut the top off, remove the seeds and membrane, and chop up the top and bottom pieces, place the bell shells in the casserole dish
1 cup long grain rice, cooked
1 onion, chopped
1 jalapeno, finely chopped
1/2 cup honey
1/3 cup fresh lime juice
2 teaspoons chili powder
1/2 teaspoon garlic powder
1 jar salsa verde
1 cup of pepper-jack cheese, shredded (or more if you are a cheese lover!)
salt and pepper

Preheat your oven to 375 degrees.

In a large pot, season the ground turkey and cook through until brown.  Pour any fat/grease into an old jar.

Mix the honey, lime juice, chili powder, and garlic powder in a small bowl and then add it to the ground turkey.  Then add the bell pepper tops/bottoms, onion, and jalapeno to the pot, stir to combine.  Cook for a few minutes so the peppers and onions start to soften.  Then stir in the cooked rice.

Spray a 9×13 casserole dish with non-stick spray. Arrange the bell peppers in the dish and spoon the turkey/rice mixture into each pepper evenly.  Then pour the salsa verde over each pepper, evenly.

Bake at 375, uncovered, for 30 minutes.  Then remove from oven to add the pepper-jack cheese to the top of each pepper.  Place back in the oven for another 10-15 minutes, or until the cheese is melted.  Enjoy!

(You will most likely have left over turkey/rice mix.  This tastes yummy all by itself!  So just pop it in a Tupperware and eat if for lunch the next day.)

Our Favorite Chili

 I’ve tried a lot of different chili recipes, and had never made one to brag about.  Most chili’s, to me, all taste the same.  They may have a variation in the beans used or no beans for that matter, but all in all, not much of a difference in taste.  So by combining a few of my favorite chili ingredients, I have come up with a flavorful chili recipe of my own.  It is also simple to make since you just dump all of the ingredients into a crock pot! So it is idiot-proof 🙂 

1 pound ground turkey
1 small/medium onion, chopped

1 bell pepper (any color), chopped
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
2 teaspoons season salt
1 can tomato sauce
1 10 oz can diced tomatoes with chiles (I use Ro-Tel)
½ cup salsa
2 table spoons chili seasoning mix (1 packet)
1 (15 ounce) can light red kidney beans (or beans of choice)

Side Notes
You can use 1 lb of beef or 1 lb of sausage instead of turkey
You may choose to use more of less of the tomato sauce and/or salsa, depending on the consistency you prefer for your chili.

1.Saute the onion and brown the turkey in a skillet (season with a little salt and pepper), should take about 10 minutes, and then drain the grease.
2.Add turkey/onion mixture and all of the other ingredients to the crock pot, stir together, and cook on low for 6-8 hours.

Onions, sour cream, cheese, green onions, cilantro, tortilla chips, etc… I usually mix the sour cream and cilantro together in a dish to dollop on the chili.