Ready in: 1 1/2 hours
Ingredients
- 1/2 lb 99% lean ground turkey
- 3/4 cups canned black beans, rinsed and drained
- 3/4 cups frozen corn
- 1 hot pickled serrano pepper, chopped (or jalepeño) more to taste
- 1 large diced tomato
- 1 cloves garlic, minced
- 3 tbsp chopped onion
- 2 tbsp chopped cilantro, plus more for garnish
- 1 tsp cumin
- kosher salt to taste
- 3 red bell peppers, cut in half lengthwise
- 1/3 cup reduced sodium, fat free chicken broth
- 9 tbsp shredded reduced-fat Sargento Monterey Jack cheese
- 1 tbsp chopped scallions, for garnish
Directions:
1. Preheat oven to 350.
2. In large skillet, brown ground turkey. Add onion, garlic, black beans, cilantro, serrano pepper, diced tomatoes, and cumin. Mix well and simmer on low for 20 minutes. Remove lid, add corn. Simmer an additional 5 minutes or until all liquid is absorbed.
3. Cut peppers in half lengthwise, removing seeds and stem. Place peppers, cut side up, in oven-safe dish. Fill each pepper with 1/2 cup turkey mixture. Pour about 1/3 cup water or chicken broth in bottom of dish. Cover with foil. Bake for 45-50 minutes, or until the peppers become soft.
4. Remove foil, top with cheese and bake for an additional 5 minutes. Top with scallions and serve with reduced fat sour cream.
This recipe and pictures were found on skinnytaste.com