Preheat oven to 375F
Ingredients:
- 4 medium red, yellow, orange, or green bell peppers, cut in half, seeds removed
- 1-2 tsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, finely chopped
- 1-1/2 pounds lean, ground turkey
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp sea salt
- 1/4 tsp ground black pepper
- 1 cup no sugar added tomato sauce
- 2 cups cooked brown rice or cooked quinoa
- 1 cup low sodium, canned black beans, rinsed
- 1 cup frozen corn kernels
- 3 tbsp chopped cilantro , reserve some for garnish if desired
- 1 tbsp fresh lime juice
- 1 cup shredded Monterey Jack cheese
Directions:
1.) Place bell peppers, skin side down, in large baking dish, set aside.
2.) Heat EVOO in large, nonstick skillet over medium heat.
3.) Add onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
4.) Add garlic; cook for 1 minute.
5.) Add turkey, chili powder, cumin, salt, and pepper; cook, stirring frequently for 5 minutes, or until turkey is no longer pink.
6.) Add tomato sauce, brown rice, beans, corn, cilantro, and lime juice. Reduce heat to medium-low; cook, stirring occasionally, for 3 to 5 minutes, or until heated through.
7.) Add a heaping 1/2 cup of turkey mixture to each pepper half; cover lightly with foil.
8.) Bake for 35 minutes or until peppers are tender, remove foil.
9.) Top each pepper evenly with cheese. Bake for 3 additional minutes, or until cheese is melted.
10.) Sprinkle with cilantro and hot sauce (if desired).
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