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Healthy Meals Monday: Healthy Southwest Stuffed Red Peppers
Ingredients:
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
Directions:
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.
My husband ate it with his favorite salsa! YUMMY!
Makes 6 servings.
Adapted from Skinny Taste
– If you have never been to Skinny Taste…. I highly recommend going there! I love her recipes!
I love this recipe! I’ve made it several times from the Skinny Taste site. Just curious though, how is this recipe “adapted”? Isn’t this the exact same recipe, word for word? I ask because I want to know what you’ve done differently as maybe you’ve improved it? Thanks!
It was a little bland for me so I added the taco seasoning and cumin- I also added the cheese, more onion, Sweet corn – not frozen corn to add a little more flavor. – As long as you change 2 or more things you are allowed to say adapted.
(Notes from our Lawyer) Thanks for your question!
Kristen
Thanks! I didn’t use the hot pepper in the original recipe (baby) so I upped the cumin and added in some chili powder, I bet the taco seasoning would be good as well so I’ll have to try that next time.
How much cilantro do you add?
Thanks in advance,
Yoli
I made these tonight (had green peppers on hand), DELISH! My boyfriend at all three of his halves! Definitely will have in our rotation of weekly meals.
I’m glad you liked them!!!! We are cilantro finatics so I used almost a full bunch. It just depends on what you prefer! Thanks so much for you comments!!!
mmmmm…
Made these a few nights ago but kept the peppers whole. I doubled the recipe since I was feeding a lot of people. My husband who absolutely loves anything mexican really loved these! I had a lot of left over meat mixture so we made nachos with it…. so good on tortilla chips as well! Thanks for another great easy recipe!
I have been working on what to make with ground turkey. These stuffed red pepper were so good my 17 year old son ate almost all of them. I will be making these many times. I did use white corn and it was amazing.
These look great! Just an FYI…the cilantro is not listed in the ingredients.
How would you go about freezing these peppers? Do you bake them before freezing or after?
Thanks so much in advance!
Blessings!
Alexandra
Peppers freeze really well. You may want to clean them, get the seeds out, and then blanch them before freezing. Thaw them and cook thoroughly.
What is the nutritional value on this recipe it’s in the oven now
Just click on the MAGIC button under the picture and then on NUTRITION. It will give you all of the nutritional info on this recipe. It is our new sister site – MyRecipeMagic.com. It’s a great way to look for recipes having over 21,000 recipes on the site. Hope you’ll stop by and look around!
Weird question, we are already in the 100’s where I live, anybody have ideas as to how I might grill this? If I wrapped in tinfoil and placed on the top rack would it cook the pepper enough? I don’t want to burn everything while trying it out haha Thanks!