Peppers, Peppers, Peppers!

Vegetarian Chimichurri stuffed bell pepper with fresh green beans and a side salad.

Turkey stuffed Poblano pepper with a side of corn chips.

As you know I have been trying to cook with more vegetables and less or no meat.  This week our food co-op offered a Mexican package in addition to the regular veggie/fruit basket.  I ended up with A LOT of peppers.  Jalapeno peppers, Poblano peppers, green bell peppers and a pepper that I don’t recognize and am afraid to try!  Time to Google peppers! It also included Mexican squash, cilantro, garlic and onions. 

We had the Poblano and white bean tacos the other night but I still had four Poblano peppers left.  I also had some ground turkey meat that I needed to use.  I decided stuffed peppers would work - some with turkey meat and some vegetarian. Add some fresh cilantro leaves to the top of the finished peppers!

Turkey stuffed peppers

Ground turkey meat – about ½ lb

½ can of black beans

½ can of corn

3 cloves of garlic (I like garlic)

½ onion

Mexican or taco seasoning (to taste)

Small can of tomato paste

1/2 cup – 1 cup of grated cheese (Mexican blend, cheddar or jack cheese)

1 Poblano pepper or 1 Bell pepper – roasted (or heated a bit), peeled, seeded, cut in half

1.      Pre-heat oven 350 degrees. 

2.      In a medium saucepan, heat the oil, garlic and onion over medium heat. Add the turkey and stir frequently until cooked through, about 15 minutes.

3.      Add beans, corn, taco seasoning and tomato paste.  Stir frequently and then let simmer until all is warm.

4.      Fill peppers and sprinkle with cheese

5.      Put in oven until cheese is melted (10 minutes).

Vegetarian stuffed peppers with chimichurri sauce

Ingredients

½ can of black beans

½ can of corn

½ onion

3 Tbsp Chimichurri sauce

1/2 cup – 1 cup of grated cheese (Mexican blend, cheddar or jack cheese)

1 Poblano pepper or 1 Bell pepper – roasted (or heated a bit), peeled, seeded, cut in half

1.      Pre-heat oven 350 degrees. 

2.      In a medium saucepan, heat the oil, garlic and onion over medium heat.

3.      Add beans, corn, taco seasoning and tomato paste.  Stir frequently and then let simmer until all is warm.

4.      Fill peppers and sprinkle with cheese

5.      Put in oven until cheese is melted (10 minutes).

There are many great chimichurri recipes out there this is what I used.   

 Ingredients

• 1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
• 3-4 garlic cloves
• 2 teaspoons dried oregano
• 1/2 cup olive oil
• 2 Tbsp red or white wine vinegar
• 1 teaspoon sea salt
• 1/2 teaspoon red pepper flakes

1 Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.
2 Stir in the olive oil, vinegar and salt.  Adjust seasonings.
Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two.
Serves 4.