Turkey Enchilada Stuffed Peppers
Ingredients
The filling
-
1
tablespoon
grape seed oil
-
1
cup
diced red onion
-
2
cloves
garlic, minced
-
1
lb
ground turkey
-
14
oz
low sodium black beans
-
14
oz
low sodium fire roasted diced tomatoes
-
1
cup
mild red enchilada sauce
-
¼
teaspoon
crushed red pepper flakes
-
¼
cup
chopped fresh cilantro
-
to taste
salt
The peppers
-
4–5
pieces
bell peppers, halved
-
8–10
tablespoons
shredded Mexican cheese
Optional Garnish
-
to taste
sliced avocado
-
to taste
diced red onion
-
to taste
fresh cilantro
-
to taste
green onions
-
to taste
jalapeños
Instructions
- Preheat the oven to 350°F.
- Cut the bell peppers in half, remove seeds and membranes, and place them on a baking sheet.
- In a large skillet, heat grape seed oil and sauté the onions until translucent.
- Add garlic and sauté until fragrant.
- Add ground turkey and cook until no longer pink.
- Stir in black beans, diced tomatoes, enchilada sauce, crushed red pepper flakes, cilantro, and salt, cooking for a few minutes.
- Stuff each pepper with the turkey mixture and cover the pan with foil.
- Bake for 30 minutes, then remove the foil.
- Top each pepper with shredded cheese and bake for an additional 3 minutes until melted.
- Garnish with optional toppings as desired.
Nutrition Facts (estimated)
Servings
8-10
Calories
343
Total fat
14g
Total carbohydrates
28g
Total protein
27g
Sodium
1618mg
Cholesterol
72mg
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