Fiesta Stuffed Peppers
Prep Time
Serves
Cooking Mode
1 each small onion and clove garlic, finely chopped
1 tsp chili powder
½ tsp each ground cumin, salt and pepper
½ lb ground turkey
1 cup canned diced tomatoes with juices
4 yellow, orange or red peppers, halved lengthwise and seeded
2 cups prepared instant long grain brown rice
1 can low salt whole kernel corn, drained
1 omega-3 egg, beaten
2 tbsp finely chopped cilantro or parsley
¼ cup fat-free sour cream
4 cups baby spinach
2 tbsp ranch dressing
1 each small onion and clove garlic, finely chopped
1 tsp chili powder
½ tsp each ground cumin, salt and pepper
½ lb ground turkey
1 cup canned diced tomatoes with juices
4 yellow, orange or red peppers, halved lengthwise and seeded
2 cups prepared instant long grain brown rice
1 can low salt whole kernel corn, drained
1 omega-3 egg, beaten
2 tbsp finely chopped cilantro or parsley
¼ cup fat-free sour cream
4 cups baby spinach
2 tbsp ranch dressing
Directions
1Preheat oven to 350°F (180°C). Spray a medium, nonstick skillet with nonstick cooking spray and place over medium-low heat. Add onion, garlic, chili powder, cumin, salt and pepper. Cook, partially covered and stirring often, until very soft, about 7 min. Increase heat to medium. Crumble in turkey and brown well. Drain off any fat. Add tomatoes and simmer until juices evaporate, 7 to 10 min.
2Meanwhile, blanch peppers in a large pot of boiling water for 2 min. Drain well. Place cut-side up on a rimmed baking sheet.
3Combine hot meat mixture with rice and corn. Stir in egg and cilantro. Divide mixture evenly between pepper halves, mounding as needed. Bake until peppers are softened, 10 to 15 min. Garnish with fat-free sour cream. Serve with spinach tossed with dressing.
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Personal Note
Personal Note
