Friday, February 28, 2014

Recipe: Healthy Southwest Stuffed Red Peppers

Makes 6 servings

For the filling:
  • 1/2 lb lean ground turkey
  • 1 can of black beans, rinsed and drained
  • 1 can of sweet corn, rinsed and drained
  • 1 large diced tomato
  • 1 clove of garlic, minced
  • 4 Tablespoons of chopped onion
  • 3 Tablespoons of Taco Seasoning
  • 1 Tablespoon of Cumin
  • salt to taste
For the peppers:
  • 3 red bell peppers, cut in half lengthwise
  • 1/3 cup reduced sodium, fat free chicken broth
  • 9 tbsp shredded reduced-fat Cheddar cheese
  • 1 tbsp chopped green onions
  • In a large skillet brown the turkey and season with salt. When the turkey is starting to brown, add taco seasoning, onion and garlic. When turkey is cooked through add your black beans, corn, cilantro, diced tomatoes, and cumin. Mix well and simmer on low, covered for 10 minutes. Remove lid and cook for 5 to 10 more minutes until most of the liquid is gone.
  • Preheat oven to 350°. Cut peppers in half lengthwise, removing seeds and stem.
  • Place peppers, cut side up in an oven-proof dish. (I used a 9X13) 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 minutes, or until the peppers become soft.
  • Remove foil, top each with cheese and bake uncovered an additional 5 minutes. Top with green onions and serve with reduced-fat sour cream if you want.

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