Santa Fe Turkey Stuffed Peppers
CATEGORIES
INGREDIENTS
- Cooking Time: 70
- Servings: 6
- Preparation Time: 10
- 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