Stuffed Pepper Dip

5 from 1 vote

A great addition to any party! The filling from my favorite stuffed pepper recipe with a little extra cheese makes for a perfectly scoopable dip.

Prep Time 10 minutes

Cook Time 20 minutes

Servings cups

1 box Rice-A-Roni® Spanish Rice, or ½ cup of any kind of rice, prepared accordingly
1 cup diced tomatoes, I use cherry and Sunburst tomatoes
1 tablespoon extra-virgin olive oil
½ cup onion, diced
½ tablespoon garlic, minced
1 pound ground turkey
2 cups diced peppers, assorted colors (approximately 1 ½ peppers)
1 can black beans, 15.25 oz
1 can corn, 15.25 oz
1 can green chiles, 4oz
2 cups reduced-fat Mozzarella, shredded
1 teaspoon crushed red pepper
½ teaspoon ground cumin
Salt and pepper, to taste
Sturdy tortilla chips, for serving

Prepare rice according to package directions in large saucepan, adding diced tomatoes to the mix. Set aside.
In a large saucepan, heat olive oil over medium-high heat. Add onions and garlic and saute for 5 minutes.
Add ground turkey and heat until no longer pink and slightly browned. Make sure the turkey is in the smallest pieces possible - you want to be able to scoop it!
In a large bowl, combine ground turkey, prepared rice mix, diced peppers, black beans, corn, and green chiles. Stir to combine.
Add cheese, crushed red pepper, cumin, salt and pepper and stir to combine. If your cheese isn't melting as much as you'd like, just throw the mix back in a large saucepan and heat until the cheese is melted and thoroughly combined.
Store covered in the fridge for up to a week.

This makes about 8 cups, but I don't know how many servings that amounts to. Maybe for you that's two servings. I'm not about to tell you how to live your life.
To reheat, bake for 10 minutes at 350° F or pop it in the microwave for a few minutes.

Course Appetizer

Cuisine American