Santa Fe Turkey Stuffed Peppers
User Reviews
4.9
Santa Fe Turkey Stuffed Peppers
Description
In this recipe, ground turkey is browned and combined with a flavorful mix of black beans, corn, diced tomatoes, cilantro, serrano pepper, garlic, onion, and cumin. The mixture simmers to meld the components and reduce excess liquid. Bell peppers are sliced lengthwise, deseeded, and filled with the turkey mixture before being baked covered with a small amount of broth to keep them moist. The peppers bake slowly until soft, then are topped with shredded Monterey Jack cheese and baked further uncovered to melt and lightly brown the cheese.
The stuffing offers a hearty texture from black beans and corn alongside tender turkey, all accented with Verde chiles’ mild heat. The melted cheese adds creaminess to the dish. This combination results in a wholesome, balanced meal that brings together rich savory flavors with the freshness of herbs and spice of the serrano pepper.
These stuffed peppers can be enjoyed as a complete main course. They provide protein and vegetables in one dish and are suitable served with a dollop of reduced-fat sour cream if desired. The recipe’s slow baking helps the peppers soften evenly while keeping the filling juicy.
Ingredients
- 1/2 lb ground turkey 99% lean
- 3 bell pepper cut in half lengthwise, red
- 3/4 cups black beans rinsed and drained, canned
- 1/3 cup reduced sodium (fat free chicken broth)
- 3/4 cups corn frozen
- 9 tbsp Monterey jack cheese shredded, reduced-fat, brand Sargento
- 1 Serrano pepper chopped (or jalepeño) more to taste, hot, pickled
- 1 tbsp scallions for garnish, chopped
- 1 tomato large, diced
- 1 cloves garlic (minced)
- 3 tbsp onion chopped
- 2 tbsp cilantro plus more for garnish, chopped
- 1 tsp cumin
- kosher salt to taste
Instructions
- 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 5 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.
- Cover tight 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).
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 3025 kcal
% Daily Value*
| Serving | 2halves | |
| Calories | 302.5kcal | 15% |
| Carbohydrates | 32.5g | 11% |
| Protein | 31g | 62% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 50.56mg | 17% |
| Sodium | 579mg | 24% |
| Fiber | 8g | 32% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
