Cinco De Mayo calls for a celebration. Cinco De Mayo, in our family, is celebrated because we hiked rim to rim at the Grand Canyon on May 5, 2012. Skinny margaritas and healthy stuffed bell peppers were in order for the day. They were both delicious, but I’m only sharing the stuffed bell pepper recipe. You’ll have to hound Curt for the margarita recipe.
Two red bell peppers
1/2 pound lean ground turkey, browned
1 cup brown rice, cooked according to package directions
hot sauce (I used “Slap Yo Mama”)
1/4 cup salsa
1/4 cup mozzarella cheese
1/4 cup cheddar cheese
1 avocado, sliced
plain Greek yogurt
Cut bell peppers in half and remove seeds. Mix together the cooked rice, browned turkey meat, hot sauce, and salsa. Fill peppers until over-flowing and top with both kinds of cheese. Cook, covered, for 35-45 minutes at 350 degrees or until peppers are desired tenderness. Serve with sliced avocado, Greek yogurt, and dust with dried cilantro.