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Holiday Party Guide: Southwest Stuffed Peppers

December 12, 2016

When planning a holiday party, deciding which appetizers to make can be challenging. Should you keep it simple and go with chips and dip? Or make something more detailed (and time-consuming)? Today, I'm sharing an appetizer that will be sure to WOW your guests - Southwest Stuffed Peppers! I've partnered again with Chef Crissy Taylor for this dish. Check out the full recipe and ingredients below.



Preparation Time: 30 minutes

Cook Time: 40 minutes

Total Time: 70 minutes

         *use precooked rice or "day old" rice



  1. 1 pack of ground turkey (1 lb)

  2. 1/4 cup diced onions

  3. 4 cloves of garlic minced

  4. 1/2 cup of Mexican blend cheese

  5. Approx. 25 mini sweet peppers

  6. 1 cup of precooked rice

  7. 1 teaspoon of garlic salt

  8. 2 teaspoons of dry cilantro or parsley

  9. 3 tablespoons of taco seasoning 

  10. 1 teaspoon chili powder

  11. 2 tablespoons of mayonnaise 

  12. 2 tablespoons of olive oil

  13. 1/2 lime sliced for garnish 


  1. Mix all ingredients in one large bowl and set aside while prepping peppers.

  2. Rinse and dry peppers thoroughly

  3. Cut the stems from the peppers and remove the seeds. Be careful not to tear the peppers open.

  4. With clean hands and gloves, begin to stuff the mix into the peppers. 

  5. When halfway complete, preheat oven to 375 degrees

  6. Finish stuffing all peppers and place them on a nonstick baking sheet or pan.

  7. Drizzle olive oil over the peppers.

  8. Place the peppers in the oven on 375 degrees for 40 minutes.

  9. Arrange cooked peppers on a plate. Garnish with lime and extra cilantro 

  10. Serve hot and enjoy

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