Tex-Mex Turkey Stuffed Peppers
with Smoky Red Pepper Crema & Pickled Red Onion
Mild, earthy, sweet, and perfect for stuffing, bell peppers are one of our favorite ingredients to use in quick (and delicious!) dinners. Speaking of stuffing, we combined saucy spiced ground turkey with fluffy rice for a protein-packed twist on the traditional Italian dish. Once filled, the peppers receive a sprinkle of melty Mexican cheeses that turn ooey and gooey as they bake. Out of the oven, the peppers get a scattering of tangy pickled onion and a dollop of smoky red pepper lime crema. Yep, these packed peps are sure to satisfy.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Green Bell Pepper
1 unit
Red Onion
1 clove
Garlic
1 unit
Lime
½ cup
Jasmine Rice
10 ounce
Ground Turkey
1 tablespoon
Southwest Spice Blend
1.5 ounce
Tomato Paste
2 unit
Chicken Stock Concentrate
½ cup
Mexican Cheese Blend
(Contains Milk)
2 tablespoon
Smoky Red Pepper Crema
(Contains Milk, Soy)
Not included in your delivery
5 teaspoon
Cooking Oil
¼ teaspoon
Sugar
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Halve, peel, and thinly slice ¼ of the onion; dice remaining onion. Quarter lime. Halve bell peppers lengthwise; remove stems and seeds. Peel and mince garlic. • In a small microwave-safe bowl, combine sliced onion, juice from half the lime (whole lime for 4 servings), ¼ tsp sugar (½ tsp for 4), and a pinch of salt. Microwave until onion is bright pink, 30 seconds. Set aside.
• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to use in step 5.
• While rice cooks, place bell peppers on a baking sheet and drizzle each half with oil; rub all over to coat. Season with salt and pepper, then arrange cut sides down. • Roast on top rack until browned and softened, 15-18 minutes.
• Meanwhile, heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add diced onion and season with salt and pepper. Cook, stirring, until softened, 4-5 minutes. • Add turkey*, garlic, and Southwest Spice; season with salt and pepper. Cook, breaking up meat into pieces, until turkey is browned and cooked through, 4-6 minutes. • Stir in tomato paste, stock concentrates, and 1⁄3 cup water (½ cup for 4 servings). Reduce heat to medium low and simmer until mixture has slightly thickened, 1-2 minutes.
• Fluff rice with a fork; stir in 1 TBSP butter. Stir rice into pan with filling until thoroughly combined; season with salt and pepper. • Once bell peppers are done, remove sheet from oven. Carefully flip and stuff halves with up to half the filling (save the rest for serving). Nestle each stuffed pepper in pan with remaining filling. TIP: If your pan isn’t ovenproof, transfer stuffed peppers and filling to a baking dish now. • Evenly sprinkle with Mexican cheese. Return to top rack until cheese melts, 3-4 minutes.
• Divide remaining filling between plates. Top with stuffed peppers and as much pickled onion (draining first) as you like. Dollop with smoky red pepper crema and serve with any remaining lime wedges on the side.
