Santa Fe inspired stuffed bell peppers loaded with a zesty filling of ground turkey, corn, black beans, hot peppers and tomatoes, topped with melted cheese and scallions.
These were sooo good I heavily debated saving this recipe for the cookbook! They have just the right amount of kick, but you can certainly turn the heat up a bit more if you like.
High in protein and fiber, one serving filled me up with a side of sliced avocado and a little sour cream on top, but if you want more carbs, a side of cilantro lime rice would be perfect!
For the filling:
- 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
For the peppers:
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