Stuffed Peppers, Mexican Style

This is how I chose to use my purple peppers. They were a great choice in this stuffed pepper recipe. The peppers were more sweet and less stiff than the traditional green peppers. The deepest purple peppers turned a light green and this is one that had a little red to it, turned a yellow/orange color. This recipe will definately be in the rotation from now on.

Stuffed Peppers, Mexican Style

1.2 lbs. lean ground turkey

4 large bell peppers (I used purple)

1 cup of cooked white rice

1/2 medium onion, diced fine

1 Tbsp. Cumin

1 Tbsp. Chili powder

1/2 tsp. salt

4 Tbsp. salsa

32 oz. Spicy V-8 Juice

1) In a large bowl mix together turkey, cooked rice, onion and seasonings. Blend well.

2) Cut tops of peppers and discard membrane and seeds.

3) Stuff meat/rice mixture into peppers and place in an oven safe covered casserole.

4) Top each pepper with 1 Tbsp. salsa and pour V-8 in casserole to about 1/2 way up each pepper.

5) Cover, bake at 375 degrees for 30 minutes and uncovered for an additional 30 minutes or until meat is cooked through.

Served with Irish Corn Bread and Black Bean and Corn Salad from All Recipes