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 pack of ground turkey (1 lb)
1/4 cup diced onions
4 cloves of garlic minced
1/2 cup of Mexican blend cheese
Approx. 25 mini sweet peppers
1 cup of precooked rice
1 teaspoon of garlic salt
2 teaspoons of dry cilantro or parsley
3 tablespoons of taco seasoning
1 teaspoon chili powder
2 tablespoons of mayonnaise
2 tablespoons of olive oil
1/2 lime sliced for garnish
Mix all ingredients in one large bowl and set aside while prepping peppers.
Rinse and dry peppers thoroughly
Cut the stems from the peppers and remove the seeds. Be careful not to tear the peppers open.
With clean hands and gloves, begin to stuff the mix into the peppers.
When halfway complete, preheat oven to 375 degrees
Finish stuffing all peppers and place them on a nonstick baking sheet or pan.
Drizzle olive oil over the peppers.
Place the peppers in the oven on 375 degrees for 40 minutes.
Arrange cooked peppers on a plate. Garnish with lime and extra cilantro