Santa Fe Turkey Stuffed Peppers

Ingredients

• Canned black beans

  Low sodium, drained

  1 ¼ cup or 325g

• Corn

  Sweet, yellow, frozen, kernels on cob, unprepared

  1 cup kernels or 164g

• Serrano pepper

  Raw

  ¼ cup, chopped or 26g

• Tomatoes

  Green, raw

  2 cup or 360g

• Garlic

  Raw

  2 cloves, minced or 6g

• Onions

  Raw

  1 cup, sliced or 115g

• Cilantro

  Coriander - Freshdirect

  2 tablespoon or 2g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Red bell pepper

  Sweet, raw

  6 medium or 714g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 tbsp chopped or 6g

• Chicken, Ground

  Perdue

  16 oz or 448g

• 4 Cheese Mexican Blend Reduced Fat

  Kroger

  7 oz or 198g

• Diced Tomatoes

  Canned - Del Monte

  1 ½ cup or 378g

• Tomato puree

  Canned, without salt added

  ½ can (29 oz) (401 x 411) or 411g

• Sour cream

  Light

  12 tbsp or 180g

Directions

1. In a large skillet brown the turkey and season with salt.
2. When the turkey is browned, add onion, garlic, black beans, cilantro, serrano pepper, diced tomatoes, and cumin. Mix well and simmer on low, covered for 5 minutes.
3. Remove lid, add corn and simmer an additional 5 minutes or until all the liquid reduces.
4. Preheat oven to 350.
5. Cut peppers in half lengthwise, removing seeds and stem.
6. Place peppers, cut side up in an oven-proof dish. Fill each pepper with 1/2 cup turkey mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish.
7. Cover tight with foil. Bake 45-50 minutes, or until the peppers become soft.
8. Remove foil, top each with 1 1/2 tbsp of cheese and bake uncovered an additional 5 minutes.
9. Top with scallions and serve with reduced-fat sour cream if desired (optional).
10. Recipe by: Gina (source: https://www.skinnytaste.com/santa-fe-turkey-stuffed-peppers/)

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