How To Make Baked Turkey Stuffed Peppers
Create these wonderful turkey-stuffed peppers for an enticing appetizer. It’s sweet, earthy, and with a little bit of kick. You’ll definitely love these!
Serves:
Ingredients
For Filling:
- ½lb99% lean ground turkey
- ¾cupscanned black beans,rinsed and drained
- ¾cupsfrozen corn
- 1hot pickled serrano pepper
- 1large diced tomato
- 1clovesgarlic,minced
- 3tbsponion,chopped
- 2tbspchopped cilantro,plus more for garnish
- 1tspcumin
- kosher salt,to taste
For Peppers:
- 3red bell peppers,cut in half lengthwise
- ⅓cupreduced sodium,fat free chicken broth
- 9tbspreduced-fat sargento monterey jack cheese,shredded
- 1tbspchopped scallions,for garnish
Instructions
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In a large skillet brown the turkey and season with salt.
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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.
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Remove lid, add corn and simmer an additional 5 minutes or until all the liquid reduces.
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Preheat oven to 350 degrees F.
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Cut peppers in half lengthwise, removing seeds and stem.
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Place peppers, cut side up in an oven-proof dish. Fill each pepper with ½ cup of turkey mixture. Pour about ⅓ cup of water or chicken broth on the bottom of the dish.
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Cover tight with foil. Bake 45 to 50 minutes, or until the peppers become soft.
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Remove foil, top each with 1 ½ tbsp of cheese and bake uncovered an additional 5 minutes.
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Top with scallions and serve with reduced-fat sour cream if desired.
Nutrition
- Calories: 211.63kcal
- Fat: 10.42g
- Saturated Fat: 5.23g
- Trans Fat: 0.04g
- Monounsaturated Fat: 3.12g
- Polyunsaturated Fat: 1.23g
- Carbohydrates: 14.12g
- Fiber: 4.40g
- Sugar: 4.10g
- Protein: 16.38g
- Cholesterol: 46.56mg
- Sodium: 471.71mg
- Calcium: 209.71mg
- Potassium: 437.79mg
- Iron: 1.91mg
- Vitamin A: 156.03µg
- Vitamin C: 82.61mg
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