Mexican Stuffed Bell Peppers
Ingredients
The filling
-
1
lb
lean ground turkey
-
1
Tbsp
olive oil
-
½
medium
onion, chopped
-
2
cloves
garlic, minced
-
1 15 oz
can
diced tomatoes
-
1 ½
cups
salsa, divided
-
1 ½
cups
cooked brown rice
-
1
cup
fresh or frozen corn
-
1
15 oz
can black beans, drained and rinsed
-
2
Tbsp
chopped cilantro
-
1 ½
tsp
chili powder
-
1
tsp
cumin
-
1
tsp
dried oregano
-
½
tsp
salt
The peppers
-
6
bell peppers, any color
The topping
-
1
cup
shredded Monterey Jack cheese
Instructions
- Preheat the oven to 375°F.
- Trim the tops of the bell peppers and scoop out the seeds and ribs.
- In a skillet, heat olive oil and sauté onion and garlic until fragrant.
- Add ground turkey and cook until browned, draining excess liquid.
- Stir in chili powder, cumin, oregano, and salt, cooking until turkey is fully cooked.
- Mix in diced tomatoes, 1 cup of salsa, rice, corn, black beans, and cilantro, cooking until heated through.
- Stuff the turkey mixture into the bell peppers and arrange them in a baking dish.
- Spoon the reserved salsa over the top of each pepper and pour water into the dish.
- Cover with foil and bake for about 35 minutes until the peppers are tender.
- Remove the foil, top with cheese, and bake for an additional 5 minutes until melted.
- Serve topped with additional cilantro and optional toppings.
Nutrition Facts (estimated)
Servings
6
Calories
359
Total fat
14.7g
Total carbohydrates
34.1g
Total protein
23.2g
Sodium
977.2mg
Cholesterol
0mg
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