Last night I made dinner for one of our friends and neighbors who recently had their fourth child. It’s crazy to think we moved into our new home and neighborhood just two years ago, right around the time they had their third child. Man, how time flies!
My typical go-to meal when bringing dinner to another family is Sicilian Meatloaf, however I’m pretty sure that’s what we gave them after baby #3 so I had to change it up a bit this time around. This recipe takes a little longer than my usual weeknight meal but the results are well worth it! And it makes a ton! So not only did we send a dinner (plus enough for leftovers) to our sweet friends but we had enough for 2-3 meals ourselves. That’s a lot of peppers (and yes, this recipe can definitely be halved if you don’t want this much).
- 6-7 red, yellow, orange, or green bell peppers or a mixture of all
- Olive oil, divided
- 1 medium-sized yellow onion, chopped
- 4 garlic cloves, peeled and minced
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tbsp chili powder (if desired-I don’t love spicy food so I often leave this out)
- 1 tbsp ground cumin
- 16 oz ground turkey
- 1 (16 oz) jar chunky salsa, mild or hot
- 2 cups fresh baby spinach
- 1 cup cooked brown rice*
- 1 cup cheddar cheese
- 2 large avocados, peeled and pit removed, sliced
- 1/2 cup low-fat Greek yogurt
- 1/4 cup finely chopped basil
*Quinoa or couscous can be subbed instead of brown rice.
Preheat oven to 375°F. Cut the peppers in half lengthwise, slicing from the stem to the bottoms. Remove the white pithy ribs near stem and down length of inside. Remove the ribs and seeds and discard. Place the peppers in a shallow 13 x 9 inch baking dish. Drizzle the peppers with oil. Cover the dish with foil, and bake the peppers 15 to 20 minutes, until they start to soften.
Meanwhile, heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the onion, garlic, salt, black pepper, chili powder, and cumin; cook until the vegetables are softened, about 3 minutes. Add the ground turkey to the skillet. Cook, breaking it up with a slotted spoon or potato masher, until lightly browned, about 5 minutes. Add the salsa and the spinach, and cook, stirring occasionally, about 5 minutes. Remove the skillet from the heat and stir in the cooked brown rice.
Carefully fill the pepper halves with the turkey mixture. Cover the dish with foil, and bake until the filling is hot and the peppers are tender, 20 to 25 minutes. Remove foil, and sprinkle the cheese over the top of the peppers. Return to oven; bake, uncovered, until cheese has melted, about 7 to 10 minutes.
When ready to serve, top the peppers with a heaping tablespoon of the greek yogurt. Place slices of the avocado on top of each pepper. Sprinkle with the basil. Serve immediately and enjoy!
Original recipe available here.