Stuffed Taco Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup, shredded Cheddar Cheese 1 cup kernels Yellow Sweet Corn, Frozen 1 medium (2-1/2" dia) Onions, raw 1 cup White Rice, long grain, cooked 16 oz Turkey, Ground turkey, 93% lean 6 tsp Old El Paso Taco Seasoning 1.80 cup Goya Black Beans 24 tbsp *Pace Chunky Salsa - Medium 12 Bell peppers (I prefer Red)
Preheat oven to 375.
Clean and cook the peppers for 20 min.
In a skillet: Cook the onions until soft. Add the ground Turkey and cook until done.
Add the Taco Seasoning and Salsa. Mix well
Add in the black beans, drained corn, cooked rice and 1/2 the cheese.
Fill The peppers with the cooked mixture and top with the other 1/2 of the cheese.
Set oven to 350 and bake for 15 min.
Option 1: Top with guacamole and sour cream (not included in calorie count)
Option 2: Can be made with ground beef but it will add 60 calories.
Serving Size: makes 8 servings
Clean and cook the peppers for 20 min.
In a skillet: Cook the onions until soft. Add the ground Turkey and cook until done.
Add the Taco Seasoning and Salsa. Mix well
Add in the black beans, drained corn, cooked rice and 1/2 the cheese.
Fill The peppers with the cooked mixture and top with the other 1/2 of the cheese.
Set oven to 350 and bake for 15 min.
Option 1: Top with guacamole and sour cream (not included in calorie count)
Option 2: Can be made with ground beef but it will add 60 calories.
Serving Size: makes 8 servings
Nutritional Info Amount Per Serving
- Calories: 184.9
- Total Fat: 7.1 g
- Cholesterol: 36.6 mg
- Sodium: 606.9 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 4.2 g
- Protein: 13.3 g
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