Stuffed peppers, Tex mex style
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 bell peppers4 serving Turkey, Butterball Ground Turkey 93% Lean (1 serving = 4 ounces) 1 cup, sliced Zucchini (1 diced zucchini)1 cup Red Onion Raw (1/4 cup, 40g or 1.4oz) (1 diced red Onion)2 cup Del Monte Petite Cut Diced Tomatoes (2 cans)2 cup Goya, Pinto beans (1 can, rinsed)2 cup kernels Yellow Sweet Corn, Frozen1 Shredded sharp cheddar or Mexican style Cheese, sour cream, rice, flour tortillas if desired)8 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) Sweet peppers (bell)
Sauté onion in EVOO, add zucchini until onions are soft, clear. Add turkey and cook through. Add the rest of ingredients and season to taste.
Take top of bell peppers off, and empty then rinse. Heat for short time (I leave in oven while preheating until it reaches 350) in oven, sprinkle with shredded cheddar
if like. Fill peppers and bake at 350 for about 30 minutes.
Serving Size: 8 peppers
Number of Servings: 8
Recipe submitted by SparkPeople user GINAKOKO.
Number of Servings: 8
Recipe submitted by SparkPeople user GINAKOKO.
Nutritional Info Amount Per Serving
- Calories: 223.1
- Total Fat: 5.1 g
- Cholesterol: 40.0 mg
- Sodium: 358.5 mg
- Total Carbs: 34.6 g
- Dietary Fiber: 9.9 g
- Protein: 17.9 g
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