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Southwestern Stuffed Mini Sweet Peppers

Southwest Stuffed mini-Sweet Peppers {with Quinoa & Italian Turkey Sausage}

Libby with Lemony Thyme, inspired by Real Simple
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Appetizer, Entree
Servings 6

Ingredients
  

  • 1 2 lb. bag baby sweet peppers
  • 2 Tbl. olive oil
  • 1 lb. ground turkey or ground beef
  • 2 Jennie-O Hot Italian sausages optional
  • 1 cup uncooked Quinoa or rice or couscous, about 2 1/2 cups cooked
  • 1 onion diced
  • 1 carrot shredded
  • 2 garlic cloves minced
  • 2 scallions thin sliced
  • 1 1/2 tsp. ground cumin
  • 1 tsp. ground oregano
  • 1 tsp. chipotle chili powder
  • 1/2 tsp. dried coriander
  • 1/4 tsp. cayenne pepper or more according to taste
  • 1 tsp. salt adjust according to taste
  • 1 3 oz. can diced mild green chilies
  • 1 1/2 cups frozen corn kernels
  • 1 14.5 oz. can diced tomatoes
  • 1 cup shredded cheese shredded (such as Monteray Jack, Pepper Jack, or Cheddar), plus 1/2 cup for topping
  • ½ cup fresh cilantro leaves chopped
  • 1/2 cup sour cream
  • Fresh cilantro leaves

Instructions
 

  • Preheat oven to 350 degrees.
  • For mini-Peppers, slice one side off and remove seeds. Blanch in large pot of salted boiling water for 4-5 minutes until just slightly softened. Remove from water and drain on paper towels.
  • Add quinoa, onion, and carrot to 2 cups boiling water. Stir and reduce heat to low and cover. Cook 15 – 20 minutes, stirring at 5 minute intervals until liquid is absorbed and quinoa is tender. Add additional liquid ¼ cup at a time if necessary.
  • In a large skillet, heat olive oil and brown meat. Add garlic, scallions, and seasoning and cook for an additional minute. Stir in chilies, corn and diced tomatoes and bring to a boil, stirring to incorporate. Remove mixture from heat and stir in cooked quinoa, 1 cup shredded cheese, and fresh cilantro. Adjust seasoning. Then fill peppers with mixture and arrange in a shallow baking dish. Sprinkle with shredded cheese and bake for about 30 minutes.
  • Serve with sour cream and fresh cilantro leaves.