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Santa Fe Stuffed Peppers

A healthy twist to a classic dinner. Santa Fe stuffed peppers with black beans, corn, cumin and crushed tomatoes. Easy weeknight dinner.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 0.75 pound ground turkey breast
  • 1.5 tablespoon cumin
  • 1 teaspoon kosher salt
  • 28 ounce crushed tomatoes
  • 15.25 ounce black beans, rinsed and drained
  • 15.25 ounce sweet corn, drained
  • 3 cup cooked Jasmine Rice
  • 8 fresh sweet Red peppers
  • 1 cup reduced fat Colby Jack cheese
  • 2 green onions sliced

Method
 

Preparation Steps
  1. Wash red peppers and slice the tops off each pepper. Remove the seeds. Stand each pepper up next to each other in a large baking dish (13x9).
  2. In a large skillet, brown ground turkey until fully cooked. Drain. Return to skillet. Add cumin, salt, tomatoes, black bean and sweet corn. Simmer about 15 minutes.
  3. Meanwhile, cook Jasmine rice according to package.
  4. Add cooked rice to skillet, combining completely. Remove from heat. Fill each red pepper with turkey mixture. Cover dish with foil and bake in a 350 degree oven for about 40-45 minutes. Remove foil and top with cheese. Bake an additional 5 minutes, until cheese is melted. Remove from oven and sprinkle with green onion pieces.
  5. Serve and enjoy!

Notes

Stuffed peppers are a meal all on their own; they include meat, vegetables and grains! To round out the Southwestern meal, I like to serve ours with a side salad and some Jalapeno Cheddar Cornbread. Spicy and delicious!