Healthy Mexi-Stuffed Peppers

Growing up I remember my parents eating stuffed peppers on a regular basis.  I didn’t get it.  Now that I’m older, yum!  Sometimes I’m feeling traditional and go with the typical Italian-based stuffed peppers but sometimes I’m craving a bit more of a flavor punch so I whip up something like this.  Bonus-the kiddos love these too!

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My husband despises green peppers.  You will never find them in our house.  Ever.  I do find that the other colored ones such as red and orange do have better flavor though.

One thing that I love about stuffed peppers is they are so simple, require minimal dishes, and are healthy!  I mean how can you go wrong?

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I like to boost that health factor by swapping ground beef for ground turkey and white rice for a small amount of whole grain brown rice.  I like to cook my own rice but if you’re short on time there are great little microwave ones like Uncle Ben’s.  The only reason I try not to use these very often is they typically have a high sodium content.

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I like to stuff them as much as possible!  I mean, who doesn’t?  I use the other 1/2 can of diced tomatoes on the bottom to create a good steaming liquid that helps the peppers cook.  I like them crunchy but if you like them softer add a little water to the bottom of the pan as well.

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Oh yes, so yum.  The key to getting the browning on top of the Chihuahua cheese is a hi broil for about 5 minutes and it really makes a difference.

 

Ingredients

  • 3-4 Bell Peppers (I prefer red, yellow, or orange)
  • 1 lb Lean Ground Turkey
  • 1 cup cooked whole grain brown rice
  • 1/2 medium onion, diced
  • 3/4 cup Black Beans
  • 1 tsp Chili Powder
  • 1 tsp Cumin
  • 1/4 tsp Coriander
  • Salt and Pepper to taste
  • 1 can Diced Tomatoes
  • 1 1/2 cups shredded Chihuahua Cheese

 

Directions

  1.  Halve peppers and remove stem, pith, and seeds.  Preheat oven to 350 F.
  2. In a large bowl combine turkey, rice, onion, black beans, chili powder, cumin, coriander, salt, pepper, 1/2 can of diced tomatoes, and 3/4 cup Chihuahua cheese.  Be sure to mix well.
  3. Pour remaining half can of diced tomatoes in bottom of pan.  If you like softer peppers add a little water too.
  4. Place peppers side by side on top of tomatoes.
  5. Spread filling mixture evenly among pepper halves.
  6. Cover and bake for 45 minutes-1 hour, reaching internal temperature of 165 F.
  7. Remove from oven and turn broiler to high.
  8. Sprinkle remaining cheese on each pepper.
  9. Broil on high for 5 minutes.
  10. Let rest for 10 minutes before serving.  Enjoy!
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