Santa Fe Turkey Stuffed Peppers & Rice

For the filling:
19 oz 99% lean ground turkey
1 cups canned black beans, rinsed and drained
1 cups canned corn
1 hot pickled serrano pepper, chopped (or jalepeño) more to taste
1 large diced tomato
1 cloves garlic, minced
1 chopped onion
2 tbsp chopped cilantro, plus more for garnish
1 tsp cumin
kosher salt to taste

For the peppers:
5 red bell peppers, cut in half lengthwise
1/2 cup reduced sodium, fat free chicken broth
1/2 cup shredded habenero cheese

For the rice side:
1 box of brown spanish rice-a-roni, prepared as directed (includes 2 tbsp margarine & a 14.5 oz can of diced tomatos)

Add any extra filling to the rice-a-roni.

In a large skillet brown the turkey and season with salt. When the turkey is browned, add onion, garlic, black beans, cilantro, serrano pepper, diced tomatoes, and cumin. Mix well and simmer on low, covered for 20 minutes. Remove lid, add corn and simmer an additional 5 minutes or until all the liquid reduces.

Preheat oven to 350°. Cut peppers in half lengthwise, removing seeds and stem.

Place peppers, cut side up in an oven-proof dish. Fill each pepper with 1/2 cup turkey mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 45-50 minutes, or until the peppers become soft.

Remove foil, top each with 1 1/2 tbsp of cheese and bake uncovered an additional 5 minutes. Serve with reduced-fat sour cream if desired (optional, not included in nutritional calculations).

Serve with prepared rice-a-roni


Serving Size:makes 10 servings of a half stuffed pepper and rice