Santa Fe Ground Turkey Stuffed Peppers
From: Skinny Taste, serves 6, 160 calories
1 package (1.3 lbs) 99% lean ground turkey
3/4 cup canned beans, drained and rinsed (original recipe used black, we used northern)
3/4 cup frozen corn
1 chopped jalapeno
1 large diced tomato
1 clove garlic, minced
3 Tbsp chopped onion
2 Tbsp chopped cilantro
1 tsp cumin - we added twice that (love cumin!)
salt to taste
3 large red bell peppers
1/3 cup red. sodium fat free chicken broth
9 Tbsp (slightly more than 1/2 cup) shredded red. fat monterrey jack cheese
1 Tbsp chopped scallions for garnish
In large skillet brown the turkey and season with salt. When browned, add beans, jalapeno, tomato, garlic, onion, cumin and cilantro (everything on the filling list except the corn). Mix well and simmer on low covered for 20 minutes. Remove lid, add corn and simmer 5 more minutes or until liquid reduces.
Preheat oven to 350 degrees. Cut red peppers in half lengthwise and remove stems and seeds. Make sure you get large peppers... if they don't have large ones buy a couple extra or you will have lots of leftover filling. Place peppers cut side up in oven-proof dish (we used a glass pyrex). Fill each pepper with 1/2 cup filling. Pour 1/3 cup of chicken broth on the bottom of the baking dish. Cover tight with foil. Bake 45-50 minutes. Remove foil, top each pepper with cheese and bake an additional 5 minutes uncovered. Top with scallions. Serve with red. fat sour cream if desired.
The red peppers we bought were probably not even large enough because we had leftover filling so we just ate some of the filling as extra with our meal (not pictured above) but next time I would just grab another pepper to fill up.
The peppers were delicious and tasted great with some brown rice and slices of avocado :) Enjoy!
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