Mexican Stuffed Peppers

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Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 164.1

Total Fat: 6.0 g
Cholesterol: 40.0 mg
Sodium: 287.3 mg
Total Carbs: 15.0 g
Dietary Fiber: 2.1 g
Protein: 12.7 g

View full nutritional breakdown of Mexican Stuffed Peppers calories by ingredient

Introduction

forgiving recipe, add spice or veggies as you like them forgiving recipe, add spice or veggies as you like them

Minutes to Prepare: 20

Minutes to Cook: 35

Number of Servings: 8

Ingredients

16 oz Turkey, Ground turkey, 93% lean

1 cup Basmati Rice, Mahatma(1/4 c dry, 3/4 c prep)

.5 cup, chopped Onions, raw

.5 cup, chopped Peppers, sweet, red, fresh

2 clove Garlic

.125 cup Tomato Paste

.5 can Canned Tomatoes

1 tbsp Extra Virgin Olive Oil

6 tsp Trader Joe's Taco Seasoning (1 tsp / 12 svgs per pack) (by JAZZDIVA1)

4 large (2-1/4 per lb, approx 3- Sweet peppers (bell)

Tips

Can make ahead up to 24 hours (cover and refrigerate). Forgiving recipe can modify meat, veggies, spices, to suit your taste.

Directions

Brown ground turkey in skillet, remove from pan. Add olive oil, onion, pepper, garlic. saute over medium heat until soft. Add meat back in along with 1/2 packet taco seasoning (about 6tsp, or sub chili powder, cumin, salt, etc)., 2 Tbsp tomatoe paste, and 1/2 can diced tomatoes, add 1/4 c water and simmer 5 minutes, stir in 1 C. cooked rice and stir until well combined. Simmer as needec to remove excess liquid, should be a thick hearty consistency. Slice raw bell peppers in half lengthwise and scoop filling into each half. (top with cheese, if desired not included in recipe). Bake on a parchment lined (or greased) baking sheet 375 degrees, 30-35 minutes. Serve with more cheese, avacado, sour cream (not included in recipe).

Serving Size: Makes 8 filled pepper halves

Number of Servings: 8

Recipe submitted by SparkPeople user SUNNYCHARLOTTE.