This Southwestern Stuffed Peppers is a sponsored post written by me on behalf of Honeysuckle White® and Shady Brook Farms®. All opinions are 100% mine.
I absolutely love grilling! Pulling the cover off of the grill is seriously one of the best parts of my day! I don’t know if it’s the incredible flavor that comes from cooking on the grill, or just the simple fact that I’m able to cook outside while enjoying the late afternoon sun.
I was just thinking the other day that I’ve probably used my grill more than my oven in the past month. It’s already warm inside, so why do I want to turn on the oven and make it even warmer in the house? Plus, the grill is sitting right there by the back door looking at me longingly!
These Southwestern Stuffed Peppers are one of our go-to recipes in the Spiced household. They’re easy to make and loaded with flavor, and I use ground turkey to make this recipe a bit healthier, too. In the winter (when the grill is covered by a
nice blanket of snow), I make these Southwestern Stuffed Peppers in the oven. But in the summer, when the sun is out and the weather is nice, I look for every opportunity to get outside and use the grill. So, last summer, I adapted this favorite for the grill by using a large, disposable foil pan. I wasn’t sure how it would work, but I gave it a shot anyways…and it turned out great! These Southwestern Stuffed Peppers have shown up on the grill a couple of times already this summer…and I suspect they’ll show up a couple more times before the grill gets packed away for the winter.
What are some of your favorite grilling recipes? Have you ever used turkey on the grill? I know turkey is popular around Thanksgiving, but I’ve become a huge fan of using turkey in all sorts of summer recipes. Turkey burgers? Yup! Turkey brats? Of course! Turkey has more protein than beef, fewer calories than chicken and less fat than pork…need I continue? I used ground turkey from Shady Brook Farms for these Southwestern Stuffed Peppers, and it was delicious! (Shady Brook Farms’ turkey products may be available as Honeysuckle White depending on what part of the country you live in.)
Shady Brook Farms (Honeysuckle White) also has just released a new line of turkey burgers. They have six varieties, including Cheddar Jalapeno and Swiss, Bacon, & Onion. These burgers can go from the freezer to the table in 20 minutes…perfect for those weeknights when you just don’t feel like cooking!
As for me, I’m already thinking about when I can get out there and grill up another batch of these delicious Southwestern Stuffed Peppers! Happy grilling!
Southwestern Stuffed Peppers
- 10 "x13" disposable aluminum pan
- ½ cup brown rice uncooked
- 1 cup water
- 1 pound Shady Brook Farms Honeysuckle White ground turkey
- ¼ cup onion diced
- 1½ cups frozen corn
- 1 15-oz. can black beans, drained
- 1 4.5-oz. can chopped green chilies, drained
- 1 cup medium salsa
- ½ tsp cumin
- ½ tsp chili powder
- 1 tsp salt
- ½ tsp pepper
- 1 cup pepper jack cheese divided
- 6 bell peppers I like to use a variety of colors.
- ½ cup Panko bread crumbs
- 1 jalapeno sliced
- Preheat grill to medium heat (~325°-375°F).
- Using a medium saucepan, combine the rice and water. Place over medium heat until water begins to boil. Cover pan and remove it from the heat. Let sit for 20 minutes. (Note: Don’t uncover pan during this 20 minutes or the rice will not fully cook!)
- Meanwhile, cook the ground turkey and diced onion in a large skillet over medium heat for 8-10 minutes, or until evenly browned. Drain any excess liquid from the skillet.
- Add the cooked rice, corn, black beans, green chilies, 1 cup of salsa, cumin, chili powder, salt, pepper and ½ cup pepper jack cheese to the skillet with the turkey. Cook for 2-3 minutes, or until heated through.
- Slice a thin layer off the top of each pepper. Remove seeds and inner membrane; rinse peppers. Place peppers upright in disposable aluminum pan. (Tip: If the peppers don’t stand upright, slice a thin portion off the bottom of the pepper.)
- Spoon turkey filling into each of the peppers.
- Pour 1/2 cup of water into bottom of pan. Cover dish tightly with foil and place on the grill for 40 minutes at medium to medium-low heat.
- In a small bowl, combine the panko bread crumbs with the remaining ½ cup of pepper jack cheese. Remove peppers from the grill and sprinkle mixture evenly over the top of each pepper. Place a jalapeno slice on the top of each pepper.
- Return peppers to grill and cook uncovered for 8-10 more minutes, or until bread crumbs are golden brown and internal temperature of turkey reaches at least 165°F.
Looking for more tasty stuffed peppers recipes? Check out these other favorites, too: