Stuffed peppers have been a favorite of mine since I was little. My mom always used green peppers and stuffed them with a beef/rice mixture, topped with marinara sauce and served over a bed of rice, yum! I continue to make those every so often for my family and when I came across this Santa Fe Stuffed Pepper recipe I immediately wanted to try it. They were every bit as fantastic as I hoped they would be! Bursting with flavor and full of protein and fiber, this meal is healthy and satisfying at the same time. A new hit for sure in the Zerby house!
Santa Fe Turkey Stuffed Peppers via Skinny Taste:
For the filling:
1/2 lb 99% lean ground turkey (I used a full pound)
3/4 cups canned black beans, rinsed and drained
3/4 cups frozen corn
1 hot pickled serrano pepper, chopped (or jalepeño) 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 Monterey Jack cheese
1 tbsp chopped scallions, for garnish
In a large skillet brown the turkey and season with salt. When the turkey is browned, 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 (optional).