Monday, February 6, 2012

Mexican-Inspired Stuffed Red Peppers

Try these awesome stuffed peppers for an easy meal. The red peppers add a nice sweetness to the spicy rice, bean, and corn filling. Best of all, this meal is fairly inexpensive to make, especially if you can get peppers on sale (I got mine for $1.99/lb). Serve with a nice side salad and you have a balanced meal!

To cut down on prep time and use up your leftovers...Make extra rice the night before for dinner (pair it with a lean protein and a veggie) and use it for this dinner! Leftovers stuffed peppers make awesome leftovers for lunch the next day.

Mexican-Inspired Stuffed Red Peppers
 Makes 4 Servings

1 cup cooked brown rice
1/2 pound lean ground turkey
1 Tbsp cumin
1 Tbsp garlic powder
1 Tbsp chili powder
2 cloves garlic, chopped
1 medium onion, diced
1 jalepeno, chopped
1 can low-sodium diced tomatoes
1/2 cup black beans
1/2 cup frozen corn
2 medium red peppers
1 cup shredded cheddar cheese

Place ground turkey in a non-stick frying pan. Sprinkle spices and garlic and brown.  Add the onion and jalepeno and cook until tender. Add the tomatoes, black beans, and cook and simmer over medium heat for 20 minutes.

Preheat the oven to 350. Cut each pepper in half lengthwise. Remove the seeds and stuff with 1 cup of the rice mixture. Top with 1/4 cup of cheddar cheese. Place on a cookie sheet and bake for 15 minutes or until the cheese is melted.

Nutrition Facts: 1 Stuffed Pepper

Nutrition Facts
Serving Size  ( 311 g )
Amount Per Serving
Calories  323Calories from Fat 124
% Daily Value *
Total Fat  14g23%
Saturated Fat  7g37%
Trans Fat  0g
Cholesterol  62mg21%
Sodium  249mg11%
Total Carbohydrates  11%
Dietary Fiber  6g21%
Sugars  7g
Protein  23g57%
Vitamin A  21%Vitamin C  75%
Calcium  24%Iron  13%

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