Tex Mex Stuffed Peppers
Tex Mex Stuffed Peppers
Ingredients
- 3/4 cup uncooked brown rice
- 1 & 1/2 cups water
- 2 medium to large red bell peppers (cut in half lengthwise, seeds removed)
- 2 medium to large green bell peppers (cut in half lengthwise, seeds removed)
- 1 tablespoon olive oil
- 1 large onion, chopped (about 1 cup)
- 1/2 pound lean ground turkey
- 1 tablespoon taco seasoning mix (from 1oz package)
- 1 (15oz) can S&W® Black Beans (drained, rinsed)
- 1/2 cup whole kernel corn (drained; from 15.25oz can)
- 1 cup salsa
- 1 & 1/2 cups shredded mozzarella cheese (divided)
- Fresh cilantro, if desired
- Lite sour cream, if desired
- Avocado slices, if desired
Tex Mex Stuffed Peppers
Gluten Free
Low Calorie
Over 15g of Protein
1 h
Total Time
30 min
Prep Time
8
Servings
Ingredients
- 3/4 cup uncooked brown rice
- 1 & 1/2 cups water
- 2 medium to large red bell peppers (cut in half lengthwise, seeds removed)
- 2 medium to large green bell peppers (cut in half lengthwise, seeds removed)
- 1 tablespoon olive oil
- 1 large onion, chopped (about 1 cup)
- 1/2 pound lean ground turkey
- 1 tablespoon taco seasoning mix (from 1oz package)
- 1 (15oz) can S&W® Black Beans (drained, rinsed)
- 1/2 cup whole kernel corn (drained; from 15.25oz can)
- 1 cup salsa
- 1 & 1/2 cups shredded mozzarella cheese (divided)
- Fresh cilantro, if desired
- Lite sour cream, if desired
- Avocado slices, if desired
Directions
Heat oven to 350°F. In 2-quart saucepan, cook rice in 1 & 1/2 cups water as directed on package. Place bell pepper halves cut sides down in 13×9-inch (3-quart) baking dish. Sprinkle with 1 to 2 tablespoons water. Cover with foil. Bake 30 minutes or until crisp-tender.
Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Add onion. Cook 5 minutes or until tender, stirring frequently. Add turkey to skillet. Cook 6 to 8 minutes or until no longer pink, stirring to break up meat. Stir in taco seasoning, beans, corn, salsa and 1 cup of the cheese. When rice is cooked, stir into turkey mixture.
With tongs, turn bell peppers over. Spoon and heap turkey mixture in peppers. Sprinkle with remaining cheese. Bake uncovered 15 to 20 minutes or until thoroughly heated and cheese is melted. Serve with cilantro, sour cream and avocado.
Tip: An ice cream scoop works well for scooping the turkey mixture into the peppers.
Serving Size: about 9oz each
Nutritional Information Per Serving:
Calories 260, Total Fat 8g (Saturated Fat 3g, Trans Fat 0g), Cholesterol 30mg, Sodium 410mg, Carb 34g, Fiber 8g, Total Sugar 5g, Added Sugar 0g, Protein 15g, Vitamin D 0%, Calcium 15%, Iron 10%, Potassium 10%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.