“Scrumptious Gluten-Free Tex-Mex Stuffed Peppers: A Mouthwatering Fiesta in Every Bite!”

Allergens

None

Ingredients

• 6 large bell peppers (assorted colors)
• 1 lb ground turkey or chicken
• 1 cup cooked brown rice
• 1 can black beans, drained and rinsed
• 1 cup corn kernels, fresh or frozen
• 1 cup shredded cheddar cheese
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup salsa (homemade or store
• bought)
• 1 tsp ground cumin
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Preheat oven to 375°F (190°C).
2. Cut the tops off of the bell peppers and remove seeds and membranes.
3. In a large skillet, cook ground turkey or chicken with onion and garlic until browned. Drain excess fat.
4. Add cooked rice, black beans, corn, salsa, cumin, salt, and pepper to the meat mixture stir well.
5. Stuff each bell pepper with the meat mixture, filling completely.
6. Place stuffed peppers in a baking dish, add 1 cup of water to the bottom of the dish, and cover with aluminum foil.
7. Bake for 30 40 minutes, or until peppers are tender.
8. Remove from oven, sprinkle with cheese, and return to oven for 5 minutes, or until cheese is melted and bubbly.
9. Garnish with cilantro and serve with lime wedges.

Chef’s Insight

To add an extra burst of flavor, marinate the bell peppers in lime juice before stuffing them.

Notes

Feel free to experiment with different types of cheese or additional spices to suit your taste preferences.