I get a weekly farmer’s market basket and this week it included fresh giant green peppers. Of course I had to make stuffed peppers! I quickly realized I didn’t have the ingredients on hand for my regular recipe so I tweaked it and it was still a hit.
1 small onion, finely chopped
2 pounds ground turkey or ground meat of choice
1 cup barley, cooked
8 ounce package shredded Monterey jack cheese
1 cup red salsa (I used green since we were out of red salsa)
3/4 cup shredded carrots (I used corn since we were out of carrots and had excess fresh corn)
1 teaspoon cumin
Cut peppers in half, clean and set aside. Sauté onions, turkey and cumin on medium heat for about 5-10 minutes. Toss in carrots (or corn) and sauté until thoroughly cooked. Mix in 3/4 of the container of Monterey jack cheese until it melts. Stuff peppers with mixture, bake covered at 350 degrees for about 30 minutes. Uncover, sprinkle remaining cheese over peppers and bake for another 5-10 minutes. Enjoy!