Chili Stuffed Peppers

 


Chili Stuffed Peppers


1 tbsp extra virgin olive oil

4 medium bell peppers, any colors, wash, seeded and sliced in half vertically

1 tbsp salt

1 tbsp pepper

1 tbsp chili powder

2-3 cups of turkey chili (Recipe below)

2 cups shredded cheddar or mexican blend cheese

2 tbsp chopped fresh parsley


Preheat oven to 400 degrees


Line a baking sheet with foil.  Place pepper halves onto the baking sheet.  Drizzle with extra virgin olive oil on both sides.  Sprinkle both sides with salt, pepper and chili powder mix.


Spoon chili into the peppers.  Bake for 15 minutes until the chili is hot and peppers and slightly browned on the edges.


Top with shredded cheese and place back into the oven for 3-5 more minutes or until cheese is completely melted.


Sprinkle peppers with parsley and serve hot.


Turkey Chili Recipe

2 lbs. ground turkey meat

1 tbsp. extra virgin olive oil

4 cloves garlic, minced

1 green bell pepper, diced

1 /2 -1 jalapeno, diced

1/2 yellow onion, diced

2 15 oz. cans of tomato sauce

1 14.5 oz can of diced tomatoes

1/2 cup of water

1 can kidney beans, drained and rinsed

1 can black beans, drained and rinsed

1  Chipotle Pepper in Adobe chopped plus one tsp. of sauce *

3 tbsp. chili powder

2 tbsp. cumin

1 tbsp. onion powder

1 tbsp. garlic powder

1/2 each of salt and pepper

*Note.  Add more chipotle peppers in if you want a spicier chili.  Leave it out for less spice.

In a big pot saute garlic, bell pepper, jalapeno and onion in olive oil.  Let the vegetables sweat for 10 minutes. Add turkey meat and break up into the veggies.  

Add tomato sauce, diced tomatoes, water, beans and chipotle pepper.  Stir well to combine.

Add chili powder, cumin, onion and garlic powder and salt. 

Taste for spice and heat.  Adjust if needed.

 Simmer for 25-30 minutes stirring occasionally.



Comments

Post a Comment

Popular posts from this blog

Roasted Brussels Sprouts with Pomegranate, Pine nuts and Goat Cheese

Image
  1 lb. brussels sprouts 1 tbsp. extra virgin olive oil 1 large shallot, chopped 1/2 tsp salt 1/4 tsp pepper 1/4 cup promegranate seeds 1/2 cup crumbled goat cheese 1/4 cup pine nuts 2-4 tbsp white balsamic  Preheat oven to 400 F Toss Brussels sprouts with extra virgin olive oil, shallot, salt and pepper in a mixing bowl. Roast brussels sprouts for 20-25 minutes or until tender.   Put the brussels sprouts into a bowl and add the pomegranate seeds, goat cheese and pine nuts.  Mix well and drizzle the balsamic glaze over the top.  Serve.
Read more

Tilapia and Warm Lentil Salad

Image
 To elevate this dish, a Fume Blanc or Sauvignon Blanc pairs perfectly.  Tilapia with Warm Lentil Salad 4 6 oz tilapia filets Marinade: 1/4 cup extra virgin olive oil 1/4 cup freshly squeezed lemon juice 3 cloves of minced garlic 1 tsp Dijon mustard 1 tsp salt  1/2 tsp pepper Warm Lentil Salad 1 cup rinsed green lentils 2 tbsp extra virgin olive oil 2 tbsp red wine vinegar 2 tsp Dijon mustard 1/4 cup finely diced red onion 1/4  cup fresh parsley, chopped 4 cups of arugula 1/2 tsp salt  1/4 tsp pepper Preheat the oven to 400 degrees. Marinade: Put all the marinade ingredients into a mason jar and shake well or whisk the ingredients together in a small bowl.   Pat the tilapia filets dry with a paper towel and add them to a plastic sealable bag.  Pour the marinade over the pieces. Gently place the bag into the refrigerator for 20 minutes or up to an hour. Place marinated tilapia filets onto a lined baking sheet and bake for 10-12 minutes. Warm lentil...
Read more

Mediterranean Chickpea Salad

Image
  6 oz. fresh spinach or arugula 2 12.5 oz cans of chickpeas, drained and rinsed 1/2 cucumber, diced 1/2 red onion, thinly sliced 1/2 cup chopped kalamata olives 1/2 cup cherry tomatoes, cut in half 3/4 cup crumbled feta cheese 1/2 tsp salt Fresh ground pepper to taste Dressing  1/2 cup extra virgin olive oil 1/4 cup apple cider vinegar 1 tbsp fresh lemon juice 1 tbsp fresh parsley 1/4 tsp dried oregano 1/4 tsp each salt and pepper In a large mixing bowl, add spinach or arugula, chickpeas, cucumber, red onion, kalamata olives, cherry tomatoes, feta, salt and pepper. In a mason jar or small bowl, combine extra virgin olive oil, vinegar, lemon juice, parsley, oregano, salt and pepper.  Close the jar and shake to combine or whisk the ingredients together in a small bowl. Pour enough dressing to coat the salad and toss. Add more dressing if desired.
Read more