So I found this next recipe on Pinterest and made it last night for my sister in-law Liz and………….. it was delicious! I think it won’t take as long to prep the more I make it and now that I have half the meat (frozen), rice, corn, and taco seasoning it should be a heck of a lot cheaper to make the next time too! Liz thought stuffed peppers were an Italian dish, but these have a Mexican flair and would be great as a healthy alternative to your Cinco de Mayo festivities (along with the must have cheese dip, Guac., and Margaritas…..). I mean if you save calories in one area of your meal you can splurge in others right? Anyways, get in your kitchen and get to cooking these bad boys!
*recipe can be found at Simply Love Food blog
- Olive Oil
- 1/2 lb lean ground turkey breast (cook & crumble turkey until browned and cooked through)
- 1 cup chopped onions
- 1 heaping tbsp of homemade taco seasoning (recipe to follow – so easy to make and has no sodium compared to package brands. Stores in freezer for longer shelf life)
- 2 cups of cooked rice (any type you like – I like brown)
- 3-4 organic bell peppers, halved and seeds removed
- 1 can of black beans, drained & rinsed (I omitted)
- 1 small can chopped green chilies (I added)
- ½ cup of organic frozen corn
- 1 (15 -16 ounce) jar of salsa (I used Newman’s Garden Salsa)
- Shredded Cheddar Cheese (DO NOT use reduced fat version. It will congeal into a big mess)
- Optional Toppings: Cilantro, Avocado, Sour Cream, etc.
Preheat the oven to 400°. Lightly coat the peppers with olive oil and roast in a baking dish about 20-25 minutes just until cooked through. Remove the peppers from the oven and allow to cool until you can handle them. Meanwhile brown turkey until cooked through and add onions until tender.
In a bowl add the taco seasoning, cooked ground turkey, chopped onions, black beans (green chilies), corn and rice. Add in the jar of salsa and mix well.
Carefully spoon the turkey mixture into each half of the bell peppers and place back into the baking dish. Cook the peppers for another 15-20 minutes or until the peppers are cooked all the way through. Before removing from the oven sprinkle the tops of each pepper with shredded cheddar cheese. Place back into the oven just until the cheese has melted.
- 1 part chili powder
- 1 part ground cumin
- 1 part garlic powder
- 1 part onion powder
- 1/4 – 1/2 part crushed red pepper
Mix all spices together and store in an airtight container in the freezer. I use 1 Tbsp. of all but the red pepper. Enjoy!