Monday, August 26, 2013

Mix & Match Monday: Turkey Taco Stuffed Peppers

I like stuffed peppers and I like tacos, and I had an extra 1/2 pound of ground turkey.  So I decided to try Turkey Taco Stuffed Peppers.   I found a recipe on SkinnyTaste for Santa Fe Turkey Stuffed Peppers that looked good, so I modeled my recipe after that one.

This was really good.  You can also make just the stuffing and put it over mexican rice.  Delicious! I didn't get a good picture of these but they looked almost exactly like the Skinny Taste photo.

Turkey Taco Stuffed Peppers

  • 1/2 Pound Ground Turkey (would be great with ground beef but I'm trying to be healthy!)
  • 1 packet Taco Seasoning
  • 1 can Petite Diced Tomatoes
  • 1 can Black Beans, drained and rinsed
  • 1 can Corn, drained and rinsed
  • 1 small onion, finely chopped
  • hot sauce, to taste
  • Shredded Mexican Cheese Blend
  • 3 Red Bell Peppers, cut lengthwise with seeds and stems removed
  • Mexican Rice (if desired), I used this as a side
Preheat oven to 350 degrees

In a skillet brown the ground turkey, add the taco seasoning and the can of diced tomatoes (don't drain them, the liquid is necessary), the can of beans (drained and rinsed) and the onion.  Cover and let it cook about 15 or 20 minutes.  Add the corn and cook uncovered another 5 minutes or so until thick and liquid is absorbed.   Add a little (or a lot!) of hot sauce to taste.  Stir well.

Place the peppers cut side up in an pan.  Fill peppers with the mixture above. Add a little water (about 1/3 of a cup) to the bottom of the pan to "steam" the peppers in the oven.  Cover tightly with foil. This also helps them steam.  Bake for 50 minutes at 350 degrees.  

Take the foil off the pan and top each stuffed pepper with as little or as much shredded cheese as you'd like.  Put in the oven for about 5 more minutes or until cheese is bubbly.

Serve with mexican rice or with a salad.  I like the Dole Southwestern Salad Blends premixed salads...quick and easy! 

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