Santa Fe Turkey Stuffed Peppers & Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
For the filling:19 oz 99% lean ground turkey1 cups canned black beans, rinsed and drained1 cups canned corn1 hot pickled serrano pepper, chopped (or jalepeņo) more to taste1 large diced tomato1 cloves garlic, minced1 chopped onion2 tbsp chopped cilantro, plus more for garnish1 tsp cuminkosher salt to tasteFor the peppers:5 red bell peppers, cut in half lengthwise1/2 cup reduced sodium, fat free chicken broth1/2 cup shredded habenero cheeseFor the rice side:1 box of brown spanish rice-a-roni, prepared as directed (includes 2 tbsp margarine & a 14.5 oz can of diced tomatos)
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.
Preheat oven to 350°. Cut peppers in half lengthwise, removing seeds and stem.
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.
Remove foil, top each with 1 1/2 tbsp of cheese and bake uncovered an additional 5 minutes. Serve with reduced-fat sour cream if desired (optional, not included in nutritional calculations).
Serve with prepared rice-a-roni
Serving Size:makes 10 servings of a half stuffed pepper and rice
Preheat oven to 350°. Cut peppers in half lengthwise, removing seeds and stem.
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.
Remove foil, top each with 1 1/2 tbsp of cheese and bake uncovered an additional 5 minutes. Serve with reduced-fat sour cream if desired (optional, not included in nutritional calculations).
Serve with prepared rice-a-roni
Serving Size:makes 10 servings of a half stuffed pepper and rice
Nutritional Info Amount Per Serving
- Calories: 238.3
- Total Fat: 5.6 g
- Cholesterol: 26.4 mg
- Sodium: 387.8 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 5.3 g
- Protein: 18.4 g
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