A stuffed pepper recipe is one of those meals that you could really customize based on what you have on hand. This particular version a result of throwing some pantry staple items together and uhhh they turned out pretty damn tasty.
And while the ranch dressing may not be the most common stuffed pepper ingredient, it’s a staple in my kitchen and I already add it to almost everything. So, why not? And to be honest, it works really well with the rest of the components.
Another awesome thing about this recipe, besides the ranch in there? I partnered up with my college sorority sister/post grad roomie/list goes on, Katie, of Life of the Arty Designs (aka @lifeofthe_arty on Instagram) on this recipe to bring you a reallllly freakin’ cool graphic that she HAND PAINTED with water colors.
I’ve watched Katie grow her successful Etsy business from the ground up and am so happy to bring this new collab to you guys. We’ve honestly talked about doing something like this for years now (tbt when I wanted to partner with her and send decorated cookies to her customers…) and I’m so pumped to finally have it announced.
And guess what? This is going to be a monthly series.
Yup. On the first of each month, you’ll get a brand new recipe paired with a (free downloadable) dope drawing.
While ranch dressing might not be your standard stuffed pepper ingredient, it ties all of the other components together so well in this easy pantry-staple item dish.
- 1 lb ground turkey
- 1 tsp. paprika
- 2 tsp. dried, minced onion
- 1 tsp. garlic powder
- 1 1/2 tsp. Trader Joe’s Chile lime seasoning, or 1 tsp chili powder
- Red pepper flakes, to taste
- Salt and pepper, to taste
- 3 green bell peppers, sliced longways with the seeds removed
- 1/4 cup ranch dressing
- 1/2 cup chopped cilantro, plus more for garnish
- 1 cup frozen corn
- 1 can of black beans
- 1/2 cup salsa of choice – I like Trader Joe’s cowboy caviar
- 1 cup cherry tomatoes, sliced in half
- 1 cup shredded mozzarella cheese
- Sour cream or Greek Yogurt, lime wedges and/or sliced jalapenos for topping
- Bake the halved peppers in a glass baking dish for 40 minutes at 375. You could also “cook” them in a microwave until they are tender if you are short on time.
- Brown the turkey in a skillet over medium heat with all of the spices. When the turkey is almost cooked, about 5-7 minutes, add in the corn, beans, salsa, cilantro, tomatoes and ranch and cook until the corn is defrosted. Fill each pepper half with a heaping scoop of the filling.
- Bake at 375 for 10 minutes and then top it with the cheese. Put the dish back in the oven until the cheese melts.
- Serve with cilantro, sour cream and maybe some more ranch.
- Other toppings that would be tasty include jalapenos (shout out to Cathi at Cookin4thefam for the idea!) and a fresh lime squeeze!