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Santa Fe Turkey Stuffed Peppers


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Member since 2016

Serves 6 | Prep Time 10 | Cook Time 70

Ingredients

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


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


Pairs Well With


Notes

A dash of local for every season
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