Santa Fe Stuffed Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
For the Filling:1 lb ground beef 85% or leaner.1 can black beans - rinsed and drained.1 1/2 cups frozen corn1 large diced tomato1 tsp garlic, minced1/2 cup chopped onion2 TBS chopped cilantro (plus more for garnish)1 tsp cuminKosher/Sea salt to taste.For the Peppers:3 red bell peppers 3 green bell peppers1/3 cup reduced sodium fat free chicken broth3/4 cup 2% monteray jack cheese
PREP PEPPERS BEFORE COOKING.
Cut peppers in 1/2 length wise and remove seeds and stem.
Place peppers cut side up in an oven-proof dish.
In a large skillet, brown the turkey and season with salt to taste. When browned, drain if necessary, add onion, garlic, black beans, diced tomato, and cumin. Mix well and simmer for 10-20 min covered. Remove lid, add corn , mix through, and simmer for an additional 5 minutes.
Fill each pepper with 1/3 to 1/2 cup of filling. pour 1/3 cup of chicken broth into bottom of dish. Cover dish tight with foil and bake for 50 minutes (when peppers become soft).
WHILE PEPPERS ARE COOKING:
Grate the cheese and mince the cilantro for the garnish.
When timer goes off for peppers, take out of the oven, remove the foil, and top with cheese over all peppers. Put back in the oven uncovered for an additional 5 minutes.
Remove from oven and sprinkle with cilantro.
Serving Size: makes 12 servings (1/2 pepper each)
Number of Servings: 12
Recipe submitted by SparkPeople user TFANDCD.
Cut peppers in 1/2 length wise and remove seeds and stem.
Place peppers cut side up in an oven-proof dish.
In a large skillet, brown the turkey and season with salt to taste. When browned, drain if necessary, add onion, garlic, black beans, diced tomato, and cumin. Mix well and simmer for 10-20 min covered. Remove lid, add corn , mix through, and simmer for an additional 5 minutes.
Fill each pepper with 1/3 to 1/2 cup of filling. pour 1/3 cup of chicken broth into bottom of dish. Cover dish tight with foil and bake for 50 minutes (when peppers become soft).
WHILE PEPPERS ARE COOKING:
Grate the cheese and mince the cilantro for the garnish.
When timer goes off for peppers, take out of the oven, remove the foil, and top with cheese over all peppers. Put back in the oven uncovered for an additional 5 minutes.
Remove from oven and sprinkle with cilantro.
Serving Size: makes 12 servings (1/2 pepper each)
Number of Servings: 12
Recipe submitted by SparkPeople user TFANDCD.
Nutritional Info Amount Per Serving
- Calories: 183.3
- Total Fat: 6.5 g
- Cholesterol: 34.8 mg
- Sodium: 256.4 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 3.9 g
- Protein: 14.3 g
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