RECIPE: Mesquite Stuffed Bell Pepper Cups

                                        Mesquite Stuffed Bell Pepper “Cups”

                                                  BE - DEDICATED - to Healthy FOOD
Time:  1 hour, 20 minutes (20 minutes of chopping + almost an hour of baking)
Servings:  6+


6 Bell Peppers, any color
4 Tblsp Olive Oil
8 oz Ground Turkey, cooked 8-10 minutes in a skillet - set aside in a bowl
Salt & Black Pepper - freshly ground is best
1 Tbsp McCormick/Grill Mates/Mesquite Seasoning
1 Onion, finely chopped
2 Cloves of Garlic, finely chopped
1 Medium Zucchini, finely diced
4 Roma Tomatoes, finely diced
1/2 Cup Corn
A Pinch of Red Pepper Flakes
1 Cup Cooked Brown Rice
1 1/2 Cups Grated Sharp Cheddar Cheese
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Preheat the oven to 350 degrees (F).

• Cup tops of Bell Peppers off. Cut stem off.  Discard stem & seeds. Dice up rest of Bell Pepper top - set aside in a bowl.  Set Bell Pepper “Cups” aside in a baking dish.
• In a large skillet, heat 2 tablespoons of the Olive Oil over medium-high heat.
• Add the Turkey and season with Salt, Black Pepper, and Mesquite Seasoning - cook about 8-10 minutes.  Remove Turkey from skillet and set aside in a separate bowl.  
• In the same skillet, add 2 more tablespoons of Olive Oil over medium-high heat.  Add the Onions and chopped Bell Peppers - cook about 3-4 minutes.  Add the Garlic and Zucchini and cook for another minute.  Add the Tomatoes and Corn and season with a pinch or two of Red Pepper Flakes.  Cook until everything is heated through.  Add Brown Rice and Turkey, mixing all ingredients well.  Add 1 cup of the Sharp Cheddar Cheese and mix well until creamy.  Turn off the heat.
• Get the baking dish with the six Bell Pepper “Cups”.  Fill each “cup” with the Rice/Turkey/Vegetable mixture and top each with a sprinkle of the remaining  Cheddar Cheese.  Pour a small amount of water into the bottom of your baking dish and drizzle the Pepper “Cups” with a little Olive Oil.  
• Cover the baking dish with foil and bake for 30 minutes.  Then, uncover the dish and bake an additional 15-20 minutes until the Peppers are soft and the Cheese is melted and lightly browned.

NOTE:  As each Pepper “Cup” provides a great, filling meal, you will have more of the Rice/Turkey/Vegetable mixture left over.  The next day, scramble up some Eggs, cook up some Bacon and create Breakfast Burritos with Eggs+Bacon+Rice/Turkey/Vegetables+Salsa!
                    EnJOY!

Recipe by:  Christie Lynch