Fiesta Stuffed Peppers

  • Prep Time 15 min
  • Total Time 45 min
  • Serves: 4

Ingredients

  • 1 each small onion and clove garlic, finely chopped 0
  • 1 tsp chili powder 5 mL
  • 1/2 tsp each ground cumin, salt and pepper 2 mL
  • 1/2 lb ground turkey 250 g
  • 1 cup canned diced tomatoes with juices 250 mL
  • 4 yellow, orange or red peppers, halved lengthwise and seeded 0
  • 2 cups prepared instant long grain brown rice 500 mL
  • 1 can low salt whole kernel corn, drained 341 mL
  • 1 omega-3 egg, beaten 0
  • 2 tbsp finely chopped cilantro or parsley 30 mL
  • 1/4 cup fat-free sour cream 60 mL
  • 4 cups baby spinach 1 L
  • 2 tbsp ranch dressing 30 mL

Directions

  • Step 1

    Preheat 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.

  • Step 2

    Meanwhile, blanch peppers in a large pot of boiling water for 2 min. Drain well. Place cut-side up on a rimmed baking sheet.

  • Step 3

    Combine 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.

Nutrition Facts

  • Nutrition Description 1/4 of the recipe
  • Calories 370
  • Fat 9 g
  • Saturated Fat 2 g
  • Carbs 54 g
  • Protein 20 g
  • Cholesterol 95 mg
  • Fibre 6 g
  • Sodium 680 mg
  • Potassium 680