Southwestern Stuffed Pepper
Serve with a side salad

Serves 6

1/2 pound 93/7 lean ground turkey (we used Jennie-O)
3/4 cups canned black beans, rinsed and drained
3/4 cups frozen corn kernals
1 pickled jalapeno pepper, chopped
1 large diced tomato
1 cloves garlic, minced
3 tablespoons chopped onion
2 tablespoon chopped cilantro, plus more for garnish
1 teaspoon cumin
Kosher salt to taste

3 bell peppers (any color), cut in half lengthwise
1/3 cup low sodium chicken broth
6 tablespoons shredded reduced-fat Monterey Jack cheese
1 tablespoon chopped green onion

In a large skillet brown the turkey and season with salt. When the turkey is browned and broken apart, add onion, garlic, black beans, cilantro, jalapeno pepper, diced tomatoes, and cumin. Mix well and simmer on low, covered for 20 minutes. Remove lid, add corn and simmer an additional 5 minutes or until all the liquid reduces.

Preheat oven to 350°. Cut peppers in half lengthwise, removing seed and membranes.

Place peppers, cut side up in an oven-proof dish. Fill each pepper with 1/2 cup turkey mixture.

Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 45-50 minutes, or until the peppers become soft.

Remove foil, top each with 1 tablespoon of cheese and bake uncovered until cheese is melted. Top with chopped green onions if desired.

Per Serving (per half stuffed pepper - extra salt not included): 148 Calories; 4g Fat (25.4% calories from fat); 1g Saturated Fat; 13g Protein; 14g Carbohydrate; 4g Dietary Fiber; 29mg Cholesterol; 205mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fat.


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