Southwest Stuffed Peppers with Turkey and Brown Rice
Serving Size: 10
These tasty Southwest inspired peppers are stuffed with lean ground turkey, black beans, and corn
Recipe by:
Cook Times
Cooking Tools Required
12-inch skillet, Baking Pan, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, Sharp Knives, small spoon, Spatula, Top StoveIngredients
- 12 tablespoon water
- 2 1/2 pound 99% lean ground turkey
- 1 yellow onion large, chopped
- 2 jalapeno pepper medium, seeds removed and finely chopped
- 5 clove garlic minced
- 5 tablespoon taco seasoning
- 14 ounce canned black beans rinsed and drained
- 1 1/4 cup frozen corn kernels thawed
- 1/2 cup salsa
- 8 ounce canned tomato sauce
- 10 yellow bell pepper tops, seeds & ribs removed
- 3 cup brown rice cooked according to package directions
Instructions
- Preheat the oven to 350oF (176oC) and add the water to a baking dish(s) just large enough to fit the peppers.
- Heat a pan over medium-high heat. Brown the turkey in the pan, breaking it up as it cooks, about five minutes. Add the onion and jalapeno and cook for three to five minutes more or until the onion begins to soften. Add the garlic and taco seasoning and cook for another minute. Add the black beans, corn, tomato sauce, and salsa to the pan and stir to combine.
- Stuff the peppers with the turkey filling. Place the peppers so that they are standing upright in the prepared baking dish. (Note: use balled-up aluminum foil to support them if needed). Cover with foil or a lid and bake for 45 to 50 minutes or until the peppers are very tender.
- Meanwhile, cook the rice according to package directions. To serve, divide the peppers and rice between plates and enjoy!
Notes
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is equal to one pepper.
Additional Toppings
Cilantro, avocado, green onion, diced tomatoes, hot sauce, sour cream, shredded cheese, or
extra salsa.
No Yellow Peppers
Use red, orange, or green peppers instead.
No Turkey
Use chicken or beef instead.
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is equal to one pepper.
Additional Toppings
Cilantro, avocado, green onion, diced tomatoes, hot sauce, sour cream, shredded cheese, or
extra salsa.
No Yellow Peppers
Use red, orange, or green peppers instead.
No Turkey
Use chicken or beef instead.
Reheating Instructions
Heat in the microwave on medium-high power until heated through or a 350 degree oven for 15 minutes.
Nutrition
Calories: 477kcal | Carbohydrates: 65g | Protein: 30g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 573mg | Potassium: 926mg | Fiber: 7g | Sugar: 3g | Vitamin A: 640IU | Vitamin C: 227mg | Calcium: 83mg | Iron: 4mg