Wednesday, June 27, 2012

Southwest Stuffed Peppers

This is the mexican version of stuffed peppers. If you like tacos and stuffed peppers, this is the dish for you! Once you try these, you won't be able to get enough of them!

Recipe yields 6 servings

6 round bell peppers
1 lb extra lean ground turkey
2 tbsp taco seasoning
1 can corn
1 can black beans
1 medium yellow onion
1 can salsa
1 cup brown rice
1 cup fat free shredded cheddar cheese
2 tbsp olive oil

Heat the over to 400 degrees. Rinse peppers and slice. I have alway made these by slicing the peppers in half, but today I tried slicing the top off and keeping the pepper like a cup. Both ways work great, so it is just a matter of preference. Lightly coat peppers in olive oil and bake for 20-25 minutes, or until peppers are soft. While peppers are in the oven, cook ground turkey in skillet until cooked through.

Cook brown rice per directions on the package. Chop the yellow onion. Drain and rinse black beans. Drain corn. In a large mixing bowl, combine cooked turkey, cooked rice, black beans, corn, onion, salsa and taco seasoning. Instead of using packaged seasoning, it is quick and easy to make your own! Look at my 'Healthy Tacos' recipe for my Homemade Taco Seasoning.

Remove peppers from oven and let cool for 10 minutes or so (that way you do not burn your fingers when trying to handle them). Spoon mixture into peppers. Return to oven and cook for 15 minutes.

After 15 minutes, remove from oven and sprinkle with cheese. Return to oven for 5 minutes or until cheese is melted. Caution: Peppers will be very hot when removed from oven. Serve warm and enjoy!

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