Pepper and Turkey Stuffed Peppers

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 212.7
  • Total Fat: 7.3 g
  • Cholesterol: 53.3 mg
  • Sodium: 99.5 mg
  • Total Carbs: 21.8 g
  • Dietary Fiber: 5.4 g
  • Protein: 18.6 g

View full nutritional breakdown of Pepper and Turkey Stuffed Peppers calories by ingredient
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Introduction

You can exchange any of the peppers for other, similarly sized peppers, to suit your taste. Packed with vitamin A, less than 300 calories a serving and spicy! You can exchange any of the peppers for other, similarly sized peppers, to suit your taste. Packed with vitamin A, less than 300 calories a serving and spicy!
Number of Servings: 6

Ingredients

    3 cloves garlic, diced
    2 bell peppers. 1 yellow and 1 red, diced
    2 Serrano peppers, 1 roasted and 1 chopped
    1 lime, cut in half
    3 Carrots, diced
    2 stalks celery. diced
    4 Pasilla Peppers, 1 roasted
    1 lb Ground Turkey
    1 small can lite coconut milk
    1/2 cup brown rice, cooked
    1 cup cherry tomatoes
    Chili Powder
    Tumeric
    Onion Powder
    Jamaican Seasoning

Directions

Makes 6 servings.

Cook carrots, celery, bell peppers, garlic and raw serrano. Squeeze juice of half the lime in while cooking. A little salt and pepper.

Add turkey and brown. Add spices. Be not afraid! =)

Once turkey in mostly browned off, add the chopped roasted serrano, roasted pasilla, corn and chopped cherry tomatoes.

Once the corn is heated through, add corn and coconut milk.
Simmer for a few minutes.

While it simmers, Split the the Pasillas and lay them out in a glass baking dish. Get your oven to 375.

Spoon the filling into the shells and then top them with the remaining mix. If there is liquid left in the pan pour it into the baking dish.. Cover with foil.
Bake for about 30 minutes or until the pasillas are tender.

Top with avocado, cheese or sour cream for added tasy!



Number of Servings: 6

Recipe submitted by SparkPeople user DRAGONSPITTLE.

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