Life has been so good, but so busy – sorry for not posting in almost a month!
The past holiday weekend had me calorie splurging a bit, but isn’t that what holidays are for? I’m happy to report I’m back on track with the new start of the week. For those of you looking for some healthy recipes to resume your routines, look no further – I think I have the perfect, lightened up, Mexican stuffed pepper recipe.
Serves: 4-6
Ingredients:
- 1 package, or 1 lb., ground turkey
- 1 small onion, diced
- 1 cup black beans, rinsed and drained
- 1 cup frozen corn
- ½ package of taco seasoning (I used low sodium)
- 3 large red or green bell peppers, halved, de-seeded
- 1 cup of shredded cheese (I used cheddar)
Directions:
1) Spray a baking sheet with nonstick cooking spray. Then, place your pepper halves on the sheet, facing upright and with just a hint of extra virgin olive oil drizzled on top. Bake them at 375 degrees for 20 minutes.
Peppers – halved and ready to hit the oven.
2) While the peppers are in the oven, make the stuffing! Drizzle some olive oil on a skillet, and add your onions until soft. Then, add in the ground turkey and cook through. Add the taco seasoning once the turkey looks almost done.
3) Add the beans and corn to the turkey mixture and cook for an additional 5 minutes or so.
4) Place the cooked peppers and place them in a casserole dish. Scoop your turkey stuffing into the pepper halves and sprinkle a good heaping of cheese on top. Place in the broiler for about 5 minutes, until bubbly.
Final product – I like my cheese very golden.
My favorite thing about this recipe is that you don’t need rice in your mixture, which makes this a great dinner for those watching their carbs or calories. And one half of a pepper is pretty filling that I don’t need to make a heavy side to accompany this. Usually, I slice up a tomato and enjoy that as a “side.”
Enjoy this spicy, guilt free take on a classic. Let me know what you think in the Comments section. 🙂
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