Mexican-Style Stuffed Bell Peppers
15min
15min
2
375
Chef's Note
For a time-saving tip, cook extra brown rice earlier in the week and refrigerate it for this recipe. You can also prepare the filling a day ahead and store it in the refrigerator, then simply stuff and bake the peppers when you're ready to eat.
Tags
Ingredients
2 large bell peppers
8 oz lean ground turkey
1/2 cup cooked brown rice
1/2 cup black beans
1/4 cup corn kernels
1/4 cup onion
2 cloves garlic
1 tablespoon taco seasoning
1/4 cup tomato sauce
1/4 cup reduced-fat shredded cheddar cheese
2 tablespoons fresh cilantro
1/2 medium lime
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cut the tops off the 2 bell peppers and remove the seeds and membranes. Rinse and set aside.
- 3
In a microwave-safe bowl, place the hollowed peppers and microwave for 2-3 minutes until slightly softened.
- 4
Heat 1 teaspoon of olive oil in a skillet over medium heat. Add 1/4 cup diced onion and 2 minced garlic cloves, sautéing until translucent, about 2 minutes.
- 5
Add 8 oz ground turkey to the skillet and cook until browned, about 5 minutes, breaking it up with a spatula as it cooks.
- 6
Stir in 1 tablespoon taco seasoning, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- 7
Add 1/2 cup black beans (drained and rinsed), 1/4 cup corn kernels, and 1/4 cup tomato sauce. Stir to combine and cook for 2 minutes.
- 8
Remove from heat and stir in 1/2 cup cooked brown rice, half of the cheese, and 1 tablespoon chopped cilantro.
- 9
Place the peppers in a small baking dish. Fill each pepper with the turkey mixture.
- 10
Top with remaining cheese and bake for 15 minutes until the peppers are tender and the cheese is melted and bubbly.
- 11
Garnish with remaining cilantro and a squeeze of lime juice before serving.
Nutrition Information (per serving)
375
32g
38g
12g
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