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Turkey and Rice Stuffed Cubanelles

My favorite type of food is Mexican. If I could eat burritos, beans and tacos every night I’d be a happier woman. This summer our garden was literally overflowing with peppers and tomatoes so I had to modify lots of our existing everyday recipes to accomodate the abundance of produce that was growing. I usually make stuffed bell peppers with an Italian influence but the cubanelles felt more ethic to me. The flavor of them cooked was much better than raw so I knew I had to get them in the oven. Hope you like!!!

1 lb of ground turkey (or beef, chicken or pork)
1 tsp cumin
Salt and pepper
½ cup salsa + ½ cup salsa
½ tsp Adobo seasoning (can substitute with garlic & onion powder)
3 cups cooked rice
Tbls chopped fresh oregano
½ cup shredded cheese of choice
4-6 cubanelle peppers

fresh from the garden

Preheat oven to 375 degrees

cooked and fluffed

In large skillet cook turkey with cumin, adobo, oregano and pepper until just done. Add ½ cup of salsa to cooked meat, mix thoroughly.

Mix cooked rice and meat mixture together and season with salt and pepper to taste. Split peppers down one side and remove seeds and ribs. Stuff peppers full with rice mixture, close with toothpick if necessary. Bake at 375 for 12-16 minutes, till warmed through. Top with tbls of salsa and sprinkle of preferred cheese.

ready to bake

Serve with seasoned black beans and a salad for a complete tasty meal.

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