Weeknight Inspiration: Leftover Stuffed Peppers

One of our household staples are turkey tacos.  We have them at least once every two weeks.  We use ground turkey instead of ground beef in our tacos but season them up just the same.  We always have some turkey meat leftover which I freeze for later.  This time I'm using it to make stuffed peppers.  If you didn't have leftover taco meat, you could also just season up some ground turkey or ground beef with cumin, salt, and pepper.  This is an easy meal for a week night or you could make them ahead a day or two and then bake the day you want to eat them.

What You'll Need:
4-5 bell peppers, cut in half length-wise with seeds removed
1/2 pound seasoned meat (turkey or beef)
1 bunch of scallions
1 cup rice, uncooked
1 small can of chopped green chilis
1 1/2 cups grated monterey jack cheese
1/2 cup salsa
1 cup green yogurt, plain
2 tablespoons of olive oil
salt and pepper to taste

What You'll Do:

Preheat oven to 375.  Cook rice according to package directions.  Shred the cheese.

Meanwhile, heat olive oil in skillet.  Chop the scallions and separate the white onion-y end from the green stalks.

Add the whites of the scallions to the olive oil and heat for 1-2 minutes.  Add the taco meat and heat through.  (If you aren't using leftover meat, make sure you cook the meat until all of the pink is thoroughly browned.)

Add the rice, green chiles and half of the cheese to the meat and onions.

Line a dish with the peppers.  Pour 1/2 cup of water down in the bottom of the dish to help cook peppers and to keep them from burning to the bottom of the dish.

Stuff the peppers with the meat and rice mixture and bake for 30-45 minutes.  Remove from heat and add the rest of the cheese.  Put back in oven to melt cheese for about 5 minutes.

Top with salsa, yogurt and extra scallions.