1 hot pickled serrano pepper, chopped (or jalepeno)
1 large tomato, diced
1 clove garlic, minced
3 tbsp chopped onion
2 tbsp chopped cilantro
1 tsp cumin
kosher salt to taste
3 red bell peppers, cut in half lengthwise
1/3 cup reduced sodium, fat free chicken broth or water
9 tbsp shredded reduced-fat Sargento Monterey Jack cheese
1 tbsp chopped scallions, for garnish
Instructions
In a large skillet brown the turkey and season with salt. Cook until no longer pink.
Add onion, garlic, black beans, cilantro, pepper, tomatoes and cumin; Mix well.
Simmer on low, covered for 20 minutes.
Remove lid, add corn and simmer an additional 5 minutes or until all the liquid reduces.
Preheat oven to 350 degrees.
Cut peppers in half lengthwise, removing seeds and stem; Place in oven-proof dish cut side up.
Fill each pepper with 1/2 cup turkey mixture.
Pour about 1/3 cup broth or water on the bottom of the dish.
Cover tight with foil.
Bake 45-50 minutes or until the peppers become soft.
Remove foil and top each with 1 1/2 tbsp of cheese; Bake uncovered an additional 5 minutes.
Top with scallions and sour cream if desired.(Optional)
I did not use any fat free or reduced fat items when I made this. -)
I didn't have any beans so I used cooked long grain rice.
I didn't have corn so I used mixed vegetables.
Originally Submitted
10/9/2012
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