This recipe is from Laura Vitale. It is delicious and a great make-ahead, especially for a crowd.
4 god sized bell peppers
2 T. olive oil
1 lb. ground turkey or beef
1 small yellow onion, minced
3 cloves garlic, minced
2 T. taco seasoning, or more to taste
1 c. cooked long grain rice (or quinoa)
2 c. mild salsa, DIVIDED
1 c. tomato sauce
8 oz. shredded cheddar, or cheese of choice
salt and pepper
Preheat oven to 375.
Line 9×13 pan with aluminum foil for easy cleanup (or use disposable pan)
Spread 1 cup salsa and tomato sauce in bottom of pan
Wash peppers and cut in half, vertically, through stem, and remove seeds.
Place half of peppers on dish and microwave for 4 minutes, then repeat with rest
Set peppers in prepared pan and season insides with salt and pepper
Add oil to HOT skilled and brown beef or turkey, breaking up clumps, until halfway cooked.
Drain some of the fat and add onions and garlic and cook until onions are softened.
Add the seasoning and salt, stir in and cook for a minute (taste as you go).
Remove from heat and stir in 1 cup of salsa, rice, and about 1/3 cheese
Fill peppers and spoon 1 t. tomato sauce over the top of each one
Cover with parchment paper, then foil. Seal edges.
Bake for 30 minutes, remove foil and parchment.
Sprinkle with cheese to your liking.
Bake about 10 minutes more until cheese is melted.
NOTES: To make ahead, refrigerate after you cover with parchment and foil.
When ready to use, let it sit on the counter for an hour, then continue
cooking as instructed above. I use an instant read thermometer to make sure
filling is hot before topping with cheese.
Adapted from Laura Vitale
