Mexican Stuffed Peppers
IntroductionI adapted this recipe from one I found on-line in order to make it a bit more "diet friendly". I adapted this recipe from one I found on-line in order to make it a bit more "diet friendly".
Number of Servings: 6
1/2 lb ground turkey
1 c raw onion, chopped
Gigi's taco seasoning
2 c brown rice, cooked
3 large bell peppers, halved lengthwise and seeded
1 15.5 oz can black beans, rinsed and drained
1/2 c sweet corn
2 oz lowfat cheddar cheese, grated
olive oil (to lightly coat outsides of peppers)
1 3/4 c salsa
Preheat oven to 400 degrees. Lightly coat the peppers with olive oil and place in baking dish cut side up. Place dish in oven and bake uncovered for approximately 25 minutes or until cooked through. Remove from oven. While peppers are baking, prepare brown rice to yield 2 cups cooked. Brown ground turkey and drain. Saute onions until soft. In a large bowl, gently combine browned ground turkey, sauteed onions, black beans, corn, cooked rice, taco seasoning, and salsa. Dividing mixture evenly, fill peppers and return to 400 degree oven. Bake approximately 25 min or until heated through. Remove from oven and sprinkle tops of peppers with shredded cheddar cheese. Return to oven and bake until cheese has melted, brown if desired. Serve with your favorite toppings ie. sour cream, avocado slices, cilantro, etc.