Santa Fe Turkey Stuffed Peppers
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Why I Love This Recipe
Ingredients You'll Need
For the filling:
1/2 lb 99% lean ground turkey
3/4 cups canned black beans, rinsed and drained
3/4 cups frozen corn
1 hot pickled serrano pepper, chopped (or jalapeño) more to taste
1 large diced tomato
1 cloves garlic, minced
3 tbsp chopped onion
2 tbsp chopped cilantro, plus more for garnish
1 tsp cumin
kosher 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 Sargento Monterey Jack cheese
1 tbsp chopped scallions, for garnish
Directions
In a large skillet brown the turkey and season with salt
Add onion, garlic, black beans, cilantro, serrano pepper, diced tomatoes, and cumin. Mix well and simmer on low, covered for 20 minutes
Remove lid, add corn and simmer an additional 5 minutes or until all the liquid reduces
Preheat oven to 350°
Cut peppers in half lengthwise, removing seeds and stem.
Place peppers, cut side up in an oven-proof dish
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 45-50 minutes, or until the peppers become soft
Remove foil, top each with 1 1/2 tbsp of cheese and bake uncovered an additional 5 minutes
Top with scallions and serve with reduced-fat sour cream if desired