southwestern stuffed peppers

I love making stuffed peppers because they're an all-in-one meal. You get your protein, veggies, and starch all in one cute little pepper.  I was planning on making these direct from this recipe, but made a few adjustments mostly to ingredients (mostly adding more meat, because well, we're from Kansas, meat is our thing...even if this recipe does call for ground turkey). 

Southwestern Stuffed Peppers
  • Olive Oil Spray
  • 4 - 6 Bell Peppers (red, yellow or orange), tops, seeds, and ribs removed.
  • 1 lb. Lean Ground Turkey
  • 2 T. Chopped Onion
  • 1 T. Taco Seasoning
  • 1/2 C. Cooked Rice (I use long-grain brown)
  • 1/2 C. Frozen Corn
  • 1 Can Low Sodium Black Beans, drained and rinsed
  • 1/2 Container Tostitos Chunky Salsa
  • 1/4 C. Fat Free Shredded Cheddar
  • Greek Yogurt (optional - or you can use sour cream) for topping.
  • Chopped cilantro for topping.
  1. Preheat oven to 400 degrees. Spray peppers (inside and outside) as well as a baking dish with olive oil spray. Bake peppers for 25 minutes. 
  2. While the peppers bake, saute turkey and onions with olive oil spray and taco seasoning. Once turkey is cooked through and onions soft, stir in black beans, corn, salsa, and cooked rice. Stir until combined. 
  3. Spoon filling into cooked peppers.  I add an extra scoop of to the tops. Bake for 15 minutes. Remove and top with shredded cheese.  Bake 5 more minutes (or until cheese is bubbly).
  4. Top with plain Greek yogurt and a sprinkling of cilantro. (If you haven't tried Greek yogurt yet as a replacement for sour cream, try it! I fooled Al one night and he had no idea. Such a healthier alternative.)
  • Serving Size:  1 Pepper
  • Calories:  281
  • Carbs:  28
  • Fat:  6g
  • Protein:  22g
Note:  If you only use four peppers, you'll definitely have extra filling left over.  I recommend eating it for lunch over some romaine with salsa and Greek Yogurt. Little taco salad for ya.

{all photos by me}
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