Stuffed peppers…the healthy way. I found this Santa Fe Turkey Stuffed Peppers recipe on Skinny Taste blog, doubled it and added a few of my own touches. Delicious.
1 lb 99% lean ground turkey
1 1/2 cups canned black beans, rinsed and drained
2 hot pickled Serrano pepper, chopped (or jalapeno) more to taste
2 large diced tomatoes
2 cloves garlic, minced
1 small chopped onion
4 tbsp chopped cilantro, plus more for garnish
1 tsp oregano
1 tsp chili flakes
1 tsp cumin
kosher salt to taste
6 red bell peppers
2/3 cup reduced sodium, fat free chicken broth
1 1/2 cups shredded reduced-fat Sargento Monterey Jack cheese
2 tbsp chopped scallions, for garnish
In skillet, brown the turkey and season with salt. When browned, add onion, garlic, black beans, cilantro, Serrano pepper, diced tomatoes, cumin, oregano and chili flakes. Mix well and simmer on low, covered for 20 minutes.
Preheat oven to 350 degrees. Clean out the peppers, removing seeds and stem. Cut a small amount of the bottom of the pepper so that it will stand straight on baking sheet. Fill each pepper with turkey mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil.
Bake 45-50 minutes, or until the peppers become soft. Remove foil, top each with 1 1/2 tsp of cheese and bake uncovered for 5 minutes.
Next time I make this recipe I plan on adding tomato sauce and maybe switch up a few of the ingredients. I really enjoyed it!
The Serving Size is for if you were to cut the peppers in half. We left them whole because this was our full meal with no extra sides. Serving Size: 1/2 pepper, Calories: 160, Fat: 3 g, Carbs: 19 g, Fiber: 4 g, Protein: 15.5 g, Sugar: 1 g, Sodium: 119 (without salt).