Fixate Mexican stuffed peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
4 medium (approx 2-3/4" long, 2- Peppers, sweet, red, fresh 1 cup, chopped Onions, raw 0.6 tbsp Extra Virgin Olive Oil 2 clove Garlic 24 oz Turkey, Ground turkey, 93% lean 1.5 tbsp Chili powder 1.5 tsp Cumin seed 1 tsp Salt 0.25 tsp Pepper, black 2 serving Amy's Kitchen Tomato Basil Pasta Sauce, 1/2 cup 370 grams Seeds - Quinoa, Cooked (1/2 cup raw = 1 cup cooked) 1 cup Beans, black 1 cup Sweet Corn, Fresh 1.25 serving Celantro, fresh chopped 1/4cup (by CD5250283) 6 tsp Lime Juice - ReaLime 100% Lime Juice 1 cup Kraft Shredded 2% Mexican Four Cheese blend
Preheat oven to 375
Cut peppers in half a,d core them
medium heat Sauté onion in oil 4-5 minutes
Add garlic cook 1 minutes
Add turkey brown
Add seasonings sauce quinoa black beans and corn. Heat 5 minutes.
Add lime and cilantro
Fill pepppers with 0.5 cup turkey miecture. Add cheese on top. Put foil on loose.y.
Cook for 35 minutes take off foil and bake . Take of foil and cook 5 minutes
Serving Size: 1/2 pepper
Number of Servings: 1
Recipe submitted by SparkPeople user MICHELLEJ653.
Cut peppers in half a,d core them
medium heat Sauté onion in oil 4-5 minutes
Add garlic cook 1 minutes
Add turkey brown
Add seasonings sauce quinoa black beans and corn. Heat 5 minutes.
Add lime and cilantro
Fill pepppers with 0.5 cup turkey miecture. Add cheese on top. Put foil on loose.y.
Cook for 35 minutes take off foil and bake . Take of foil and cook 5 minutes
Serving Size: 1/2 pepper
Number of Servings: 1
Recipe submitted by SparkPeople user MICHELLEJ653.
Nutritional Info Amount Per Serving
- Calories: 3,000.9
- Total Fat: 99.7 g
- Cholesterol: 540.0 mg
- Sodium: 5,165.4 mg
- Total Carbs: 290.7 g
- Dietary Fiber: 60.5 g
- Protein: 222.3 g