December 31, 2013

Southwest Stuffed Peppers

I spent the holidays enjoying so many good treats, but I must say it has been nice to get back into my routine.  For lunch this week needed something that I could prepare quickly since I was short on time,  This whole meal was prepared in less than 30 minutes and the results are delicious!

Stay tuned for more great recipes to come as we enter 2014!

Southwest Stuffed Peppers

Serves: 4
Calories per Serving: 143 (without cheese, beans, or corn)
Fat: 1.8g - Carbs: 9.8g - Fiber: 3g - Protein: 23.4g

  • 12 oz. extra lean ground turkey
  • 1/2 t EVOO
  • 2 bell peppers; cut in half vertically, seeds removed (to create 2 "boats")
  • 1/2 an onion; chopped
  • 2 cloves garlic; minced
  • 1 large tomato; diced
  • 4 cups fresh baby spinach
  • 1/2 a jalapeno pepper; diced
  • 2 1/2 t cumin
  • 2 1/2 t chili powder
  • Salt and pepper to taste
  • 1/4 cup cilantro
  • Optional: cheese, black beans, corn
  1. Preheat oven to 400 degrees F
  2. Arrange the pepper halves on a baking sheet
  3. Roast for 15 minutes
  4. While the peppers are roasting, brown the onions and garlic with the EVOO, in a large saute pan until fragrant; about 3 minutes
  5. Add the turkey and cook until almost completely cooked through
  6. Add the cumin, chili powder, and salt and pepper
  7. If adding beans or corn, add them now
  8. Add in the tomatoes, spinach, and jalapeno pepper; cook until the spinach is wilted
  9. Add the cilantro
  10. Once the peppers are roasted, remove them from the oven, add in the turkey mixture, top with cheese if using and return to the oven for 3-4 minutes; or until the cheese is melted

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