Healthy Living in Austin, Texas

Now don’t get too excited. As much as I would love to treat all of my followers to a delicious dinner, like many of you, I too am always on the go. By the time I get home I am exhausted and I don’t want to make dinner let alone think about what to cook. But lucky for you all, I have taken the second part of that equation into my hands and have provided you with a delicious recipe to make for dinner tonight. And before you say anything, of course it’s healthy too!

Santa Fe Turkey Stuffed Peppers

Santa Fe inspired stuffed bell peppers loaded with a zesty filling of ground turkey, corn, black beans, hot peppers and tomatoes, topped with melted cheese and scallions.

High in protein and fiber, one serving filled me up with a side of sliced avocado and a little sour cream on top, but if you want more carbs, a side of cilantro lime rice would be perfect!

Ingredients

For the filling:

• 1/2 lb 99% lean ground turkey
• 3/4 cups canned black beans, rinsed and drained
• 3/4 cups frozen corn
• 1 hot pickled serrano pepper, chopped (or jalepeño) more to taste
• 1 large diced tomato
• 1 cloves garlic, minced
• 3 tbsp chopped onion
• 2 tbsp chopped cilantro, plus more for garnish
• 1 tsp cumin
• kosher salt to taste

For the peppers:

• 3 red bell peppers, cut in half lengthwise
• 1/3 cup reduced sodium, fat free chicken broth
• 9 tbsp shredded reduced-fat Sargento Monterey Jack cheese
• 1 tbsp chopped scallions, for garnish

Directions:

In a large skillet brown the turkey and season with salt. 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. Remove lid, add corn and simmer an additional 5 minutes or until all the liquid reduces.

Preheat oven to 350°. Cut peppers in half lengthwise, removing seeds and stem.  

Place peppers, cut side up in an oven-proof dish. Fill each pepper with 1/2 cup turkey mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Covertight with foil. Bake 45-50 minutes, or until the peppers become soft.  

Remove foil, top each with 1 1/2 tbsp of cheese and bake uncovered an additional 5 minutes.  Top with scallions and serve with reduced-fat sour cream if desired (optional).