Sunday, October 6, 2013
sante fe turkey stuffed peppers
We loved these stuffed peppers, they were so flavorful and filling. And if you do WW like me, they are only 4 points plus for half a pepper so don't feel guilty about having the entire pepper and/or a side of rice ;) Definitely making these again soon!
Sante Fe Turkey Stuffed Peppers
Recipe via SkinnyTaste
1/2 lb 99% lean ground turkey
3/4 cups black beans, rinsed and drained
3/4 cups frozen corn
1 jalepeno pepper, chopped
1 large tomato, diced
1 clove garlic, minced
3 tbsp onion, chopped
2 tbsp cilantro, chopped
For the peppers:
3 red bell peppers, cut in half lengthwise
1/3 cup reduced sodium, fat free chicken broth
9 tbsp reduced-fat monterey jack cheese
1 tbsp scallions, garnish
1. In a large skillet brown the turkey and season with salt. When the turkey is browned, add onion, garlic, black beans, cilantro, serrano pepper, diced tomatoes, and cumin. Mix well and simmer on low, covered for 20 minutes. Remove lid, add corn and simmer an additional 5 minutes or until all the liquid reduces.
2. Preheat oven to 350 degrees. Cut peppers in half lengthwise, removing seeds and stem.
3. Place peppers, cut side up in an oven-proof dish. Fill each pepper with 1/2 cup turkey mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 45-50 minutes, or until the peppers become soft.
4. Remove foil, top each with 1 1/2 tbsp of cheese and bake uncovered an additional 5 minutes. Top with scallions and serve with reduced-fat sour cream if desired (optional).