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Burrito Stuffed Peppers Recipe

Ingredients

  • 6 large bell peppers use colors of choice
  • 1 lb. ground chicken or turkey
  • 1 Tbsp avocado oil or olive oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced or pressed
  • 1 tsp chili powder
  • 1 tsp cumin
  • sea salt and fresh ground black pepper to your taste, about 1/4 tsp each
  • 15 oz. black beans drained and rinsed if using canned
  • 15 oz jar diced tomatoes
  • 1 cup fresh or frozen organic corn
  • 1/4 cup shredded cheese optional
  • a handful of fresh cilantro leaves
  • 1 ripe avocado diced
  • 2 jalapenos seeded, & thinly sliced

Instructions

  • Preheat the oven to 350 degrees f.
  • Cut the very tops off of each pepper, then remove the seeds.
  • Arrange the peppers upright in an oven-safe dish as shown, then bake in your preheated oven for about 15 minutes.
  • Meanwhile, heat oil in a skillet over medium-high heat. Add onions and sauté for 2-3 minutes, then add the turkey/chicken and cook until just browned.
  • Sprinkle in garlic, cumin, chili powder, sea salt and pepper and cook for an additional minute or so while stirring.
  • Add in the beans, corn, and diced tomatoes. Stir everything together thoroughly.
  • Spoon the mixture into the pre-baked peppers, and press the mixture firmly to get them all fully loaded.
  • Sprinkle with cheese and return to the oven for an additional 15 minutes.
  • Top with avocado, and jalapeno slices. Sprinkle with fresh cilantro and enjoy!
  • For Food Prep/Prepping Ahead: Refrigerate in sealed glass containers for up to 3 days.