Festival Foods Featured Recipe: Southwest Stuffed Peppers

• • 4 large bell peppers
  • 2 tsp. olive oil
  • 1 lb. ground turkey
  • 1 Tbsp. ground chili powder
  • 1 tsp. ground cumin
  • 1 tsp. garlic powder
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • 1 (14.5 oz.) can fire-roasted diced tomatoes
  • 2 cups cooked brown rice
  • 1 ½ cups Crystal Farms shredded cheddar cheese, divided

• • ¼ -1 cup water
  • Optional toppings: see Chef’s Tips

1. Preheat oven to 375°F. Slice the bell peppers in half from top to bottom. Remove the seeds and veins, then arrange cut side up in a 9×13 baking dish.
2. Heat the olive oil in a large, nonstick skillet over medium-high heat. Add the ground turkey, chili powder, cumin, garlic powder, salt and pepper. Brown until the turkey is cooked through. Add the can of diced tomatoes. Let simmer for 1 minute.
3. Remove the pan from the heat. Stir in the rice and 1 cup of the shredded cheese. Mound the filling inside of the peppers, then top with the remaining cheese.
4. Pour water into the pan with the peppers, just enough to barely cover the bottom of the pan. Bake uncovered for 25-30 minutes, until the peppers are tender and the cheese is melted. Top with optional toppings and serve immediately.

Use ground beef or ground chicken in place of ground turkey.

Use quinoa or cauliflower rice in place of brown rice.

Use Monterey Jack, pepper jack or other Mexican-style cheese blend in place of cheddar cheese.

For dairy free: Omit cheese.