Tuesday, July 31, 2012

Peppers Stuffed with Fiesta Turkey

I love to make this meal because you seriously get 
a big bang for your buck. It's filling, healthy and is even more 
delicious the next day. Wanna see how much I spent?

3 green peppers - $2.94
2 corn on the cobb - $1.00
1 block of cheese - $2.99
1 pound of turkey - $4.25
1 can of kidney beans - $0.89
1 can of crushed tomatoes - $1.99
1 onion - $1.49
1 jalapeno - $0.25

Total - $15.80 or $2.63 per person! 

I say that is a fiesta worth having. 

My secret to a Thrifty Meal is to use ingredients on sale
and a lot of imagination! 

I usually cut my peppers lengthwise rather than off the top.
Easier stuffing, easier eating. 

Roasting the peppers before stuffing ensures a cooked pepper.

I like to put all my favorite spice combinations into small tins.
Saves counter space and time.
I call this one,
Southwest is the Best!

Equal Parts of Cayenne, Cumin, Paprika,
Onion Powder, Garlic Powder

Corn was on sale at the market, so in it goes! 

Turkey Fiesta! 

Chedda' makes it bedda'

Do a Daisy Dollop and serve immediately!

Peppers Stuffed with Fiesta Turkey

Serves 6

2 tablespoons of canola oil
3 very large green peppers, sliced lengthwise and deseeded  
2 cups of shredded sharp chedder
1 can of kidney beans, drained and rinsed
1 jalapeno, diced
1/2 white onion, diced
3 garlic cloves, minced
1 pound of ground turkey
2 corn on the cob, shucked and shaved
1 can of crushed tomatoes 
1/2 cup of chicken stock 
1 cup of sour cream
2 tablespoons of Southwest is the Best spice blend 
salt and pepper to taste

1. Preheat oven to 350 degrees. Place green sliced and deseeded green pepper on baking tray and cover with aluminum foil. Place tray in heated oven. Cook for 20 minutes. 

2. In heated pan, coat bottom with oil. Stove top should be on med/high heat. Once hot, add garlic and  onion until fragrant. Add ground turkey until brown. Toss in minced jalapeno and Southwest is the Best spice blend.   

3. Add corn ears to skillet.  Cover for five minutes. Add kidney beans.  Season with salt and pepper to taste. Set stove top to med/low and cover for approximately 10 minutes.  

4. Remove peppers from oven. Stuff peppers with Turkey Fiesta mix and top with cheese. Your skillet should now be empty. 

5. Add canned crushed tomatoes to skillet and chicken stock. Cover until simmering.  Allow to simmer for 5 minutes.  

6. Place stuffed peppers back into pan on top of tomato sauce and cover.  Allow to cook for ten more minutes or until cheese is melted and pepper are soft to the touch. 

7. Turn heat off. Spoon tomato mixture on flat plate, place peppers on top of sauce and dollop with a spoon of sour cream. Serve! 

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