Mexican Stuffed Peppers
Total Time: 1 Hour | Servings: 8 | Calories per Serving: 245
Tender bell peppers stuffed with a delectable mixture of seasoned ground turkey, rice, hearty black beans, and ooey-gooey melted cheese, creating a fiesta of taste and textures in every bite.
INGREDIENTS
4 bell peppers
1 lbs ground turkey
1 cup cooked rice
1 can (15 oz) black beans
1/2 yellow onion (diced)
1 cup salsa
1.5 tbsp taco seasoning
1 cup shredded cheese
1 tbsp olive oil
Salt & pepper (to taste)
DIRECTIONS
STEP 1
Preheat oven to 350°F.
STEP 2
Cut bell peppers in half. Remove seeds and membranes.
STEP 3
Fill a large pot with water and bring to a boil. Add the bell peppers to the boiling water and blanche for 1-2 minutes. Remove from water, drain, and place blanched peppers face-up on a lined baking sheet. Set aside for Step 6.
STEP 4
Heat olive oil in a large pan and cook the ground turkey and onion for 5-8 minutes, or until meat is browned and cooked through.
STEP 5
Add the cooked rice, black beans, salsa, 1/2 cup shredded cheese, taco seasoning, salt, and pepper to the pan and stir to combine. Add water to the mixture as needed. Simmer on low heat for 5 minutes and remove from heat.
STEP 6
Fill bell peppers with the meat and rice mixture. Cover tray with foil and bake for 30 minutes.
STEP 7
Remove from oven, top peppers with remaining shredded cheese, and return to oven uncovered for 5-10 minutes, or until cheese is melted.
STEP 8
Remove peppers from oven, garnish with jalapenos, scallions, or a dollop of sour cream, and serve with Mexican street corn or your favorite side dish.
Nutrition Facts (Per Serving)
245 calories | 18.7g protein | 21.1g carbs | 10.6g fat