Summer is here and it is time for rich dishes without all of the calories and time in the kitchen. Discover stuffed peppers without a lot of hassle. Enjoy this summer favorite with a large crisp salad and a glass of red wine.
½ lb of ground turkey or chicken
1 cup chopped onions
1 teaspoon taco seasoning
2 Cups cooked rice – any kind
3-4 yellow or red bell peppers (the colored peppers are sweeter – the green peppers are bitter) cut peppers in half lengthwise and deseeded peppers
2/3 Cup of corn
1 Cup black beans, drained
6-8 ounce jar of salsa (to taste) (mango peach) to give it a sweet taste – if you use regular salsa, just add a little peach jam
Shredded Cheddar Cheese
Heat the oven to 400 degrees, lightly coat the peppers with olive oil or olive spray and roast in a baking dish for 20-25 minutes till the peppers are just cooked through not mushy. Remove peppers from the oven and cool until you can handle them. Cook turkey or chicken add onions and sauté. Once the meat is cooked and onions soft, add the cooked rice, black beans, corn, taco seasoning and salsa. Spoon mixture into each half pepper and place back into the oven to cook for another 15 minutes until peppers are cooked through. Sprinkle with cheese and put back into the oven until the cheese is melts.
150 calories per serving – ½ of a pepper