Game Day Stuffed Peppers
Game Day Stuffed Peppers
Whether you're hosting a game day gathering or simply craving a satisfying meal, our Game Day Stuffed Peppers are a winning choice. Spice up your football festivities with a dish that not only satisfies your taste buds but also supports your commitment to a healthier lifestyle. Get ready to savor every bite of this winning recipe!
|8 TO 10
- 1 tablespoon chile powder
- teaspoons salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon ancho chile powder (optional if available)
- 1/4 teaspoon red chile flakes
- 1 teaspoon black pepper
For Stuffed Pepper:
- 8-10 Bell Peppers including red, green and yellow ( depending on the size of the pepper)
- 1 large yellow onion diced
- 1 stalk of celery diced
- 1 jalapeno diced
- 2 pounds of lean ground turkey
- 1 15 oz can diced tomatoes
- 2 tbsp of Tomato Paste
- 1 tbsp of Apple Cider Vinegar
- 4 cloves of garlic minced
- 1, 15 oz can of black beans
- 2 cups of low sodium chicken stock
- 1 cup of cooked brown rice
- 1 cup of Pepper Jack and Cheddar Cheese Mix
- Cilantro for garnish
- Salt & Pepper to Taste
- In a small All-Clad mixing bowl, combine all of the taco seasoning ingredients and mix together. Set aside.
- Preheat the oven to 400 degrees.
- Prepare the peppers to stuff. Using an All-Clad 6-inch Chef Knife or 5" Utility Knife, cut off the tops of the peppers. Remove the cores and as much of the white pith as possible using your knife careful not to cut through the pepper. Set aside until ready to stuff.
- In your All-Clad D3 Everyday 8-quart Rondeau Pan, heat 2 tablespoons of neutral oil over medium heat. When hot add the onions, celery, and jalapeno to the pan and sauté for 2-3 minutes. Add the ground turkey meat and brown the meat all over with the vegetables for roughly 4-5 minutes. Season with salt and pepper.
- Add the tomato paste and garlic to the pan. Cook for one minute or until the garlic is very fragrant and the paste has darkened a bit. Add the taco seasoning you set aside earlier to the pan and stir to combine with all of the ingredients. Let cook for an additional minute to release the aromatics. Add 1 tablespoon of apple cider vinegar and deglaze the pan.
- Add the beans and chicken stock to the pan. Stir and let everything combine completely. Let simmer for about 15 minutes or until the mixture has thickened and becomes the consistency of a chili. Remove from the heat.
- Fold the cooked rice into the chili mixture just enough to combine but making sure to not break down the rice grains too much.
- Pour the chili mixture in a large mixing bowl. Wipe the inside of the Rondeau Pan a bit as you will now use this in the oven to cook the peppers.
- Stuff each pepper to the top and place standing up in the Rondeau Pan. You should be able to fit 8-10 peppers snug in the pan depending on their size. Once they are all aligned and standing, you can add cheese on top if you prefer.
- Cover the Rondeau Pan with the lid and bake in the oven for 30 minutes. Carefully remove pan from the oven, remove the lid and place the pan back in the oven for an additional 10 minutes or until the cheese is nice and bubbling if using. Garnish the peppers with fresh cilantro and serve immediately to your guests.
The taco seasoning mix on its own is delicious but I tested it with and additional ingredient which helps round out the overall flavor. If you would like to try it out, add 1/2 tsp of MSG to the mix and let us know what you think.
All-Clad Resident Chef Derek Finocchiaro
All-Clad’s Resident Chef Derek has been working with flavors and fragrance for his entire career. Finding a path from perfumery to food, Derek competed on numerous amateur cooking shows which led him to the All-Clad Test kitchen. Here he excels in creating new recipes, blogs, video demos, and food photography for our consumers.