FRITOS® STUFFED BELL PEPPERS
Stephanie Correa
Ingredients:
- 1/2 bag (9.25 oz bag) Fritos® Original Corn Chips
- 6 large bell peppers in a medley of colors, halved vertically and seeded
- 1/4 cup olive oil, divided
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 lb lean ground turkey
- 1/2 lb raw chorizo sausage (about 3 or 4), casings removed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp tbsp taco seasoning
- 1 can (14 oz) diced tomatoes (with juice)
- 1 cup black beans, drained and rinsed
- 1/2 cup frozen corn, thawed
- 1/4 cup tomato paste
- 1 1/4 cups cooked rice
- 1 jalapeño pepper, seeded and thinly sliced 3 cups shredded Cheddar cheese
Directions:
- Preheat oven to 425°F. Line large baking sheet with parchment paper.
- Nestle peppers cut sides down on baking sheet. Drizzle with 2 tbsp oil and season with salt and pepper.
- Bake for 10 to 15 minutes or until just tender and peppers still hold their shape (leave oven on).
- Meanwhile, in large skillet set over medium- high, add remaining oil. Add turkey, chorizo, onion, garlic and taco seasoning; cook, stirring occasionally, for 8 to 10 minutes or until turkey starts to brown. Stir in tomatoes with juice, black beans, corn and tomato paste; bring to a boil.
- Stir in rice and reduce heat to medium.
- Cook, stirring occasionally, for 3 to 5 minutes or until heated through.
- Spoon hot turkey mixture evenly into peppers. Sprinkle evenly with Fritos® Original Corn Chips, jalapeño and cheese.
- Bake for 10 to 15 minutes or until cheese is golden brown and bubbling.
Tips: If desired, sprinkle with finely chopped cilantro or scallions and serve with lime wedges. Substitute Cheddar cheese with mozzarella, Monterey Jack cheese or Mexican cheese blend if preferred. Serve 2 stuffed peppers for dinner or 1 stuffed pepper as an appetizer.