Megyn's Stuffed Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
(1) Package Vigo Yellow Rice, prepared, with 1Tbsp. Olive Oil(4) Bell Peppers, Red or Green, Halved & Cleaned of seeds(1) can Black Beans(1) Can Diced Tomatoes(1) Med. Onion, chopped12oz. 93% Lean Ground Turkey1/2 Package Taco Seasoning, reduced sodium1C. 2% Kraft Shredded Cheese 4T. Reduced Fat Sour Cream
Prepare rice, according to package with (1) T. Olive Oil. Set aside.
Clean peppers and cut in half lengthwise. Place peppers in boiling water with (1) tsp. salt for 5-8 minutes. Remove and drain on paper towels.
Preheat oven to 350 or 375, depending on oven.
Brown ground turkey until done and drain if necessary.
Add chopped onion and cook for 3 min or until soft.
Add 1/2 pkg. of taco seasoning with a small amount of water.
Drain black beans and tomatoes.
Combine turkey, rice, beans, and tomatoes. Mix well and divide evenly into (8) pepper halves.
Bake in 10x13 pan, covered with foil for 15-20 minutes. Remove foil, sprinkle cheese evenly over peppers. Bake for an additional 5 min or until cheese is melted. (I like to broil it sometimes instead).
Serve with reduced fat sour cream if desired. (I calculated 4T. of sour cream in recipe.)
Number of Servings: 8
Recipe submitted by SparkPeople user MEGYNMC78.
Clean peppers and cut in half lengthwise. Place peppers in boiling water with (1) tsp. salt for 5-8 minutes. Remove and drain on paper towels.
Preheat oven to 350 or 375, depending on oven.
Brown ground turkey until done and drain if necessary.
Add chopped onion and cook for 3 min or until soft.
Add 1/2 pkg. of taco seasoning with a small amount of water.
Drain black beans and tomatoes.
Combine turkey, rice, beans, and tomatoes. Mix well and divide evenly into (8) pepper halves.
Bake in 10x13 pan, covered with foil for 15-20 minutes. Remove foil, sprinkle cheese evenly over peppers. Bake for an additional 5 min or until cheese is melted. (I like to broil it sometimes instead).
Serve with reduced fat sour cream if desired. (I calculated 4T. of sour cream in recipe.)
Number of Servings: 8
Recipe submitted by SparkPeople user MEGYNMC78.
Nutritional Info Amount Per Serving
- Calories: 314.2
- Total Fat: 12.9 g
- Cholesterol: 55.4 mg
- Sodium: 629.2 mg
- Total Carbs: 27.8 g
- Dietary Fiber: 4.5 g
- Protein: 21.6 g
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