Fiesta Stuffed Peppers
- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 1 small onion, finely chopped
- 1 garlic clove, finely chopped
- 1 teaspoon chili powder
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 lb ground turkey
- 1 cup canned diced tomato (with juices)
- 4 4 orange peppers or 4 red peppers, halved lengthwise and seeded
- 2 cups instant long grain brown rice
- 1 (341 ml) can low salt whole kernel corn, drained
- 1 egg, beaten
- 2 tablespoons coriander or 2 tablespoons parsley, finely chopped
- 1⁄4 cup nonfat sour cream
- 4 cups Baby Spinach
- 2 tablespoons ranch dressing
directions
- Preheat oven to 350°F Spray a medium, nonstick skillet with nonstick cooking spray and place over medium-low heat. Add onion, garlic, chili powder, cumin, salt and pepper. Cook, partially covered and stirring often, until very soft, about 7 minutes. Increase heat to medium. Crumble in turkey and brown well. Drain off any fat. Add tomatoes, and simmer until juices evaporate, 7-10 minutes.
- Meanwhile, blanch peppers, in a large pot of boiling water for 2 minutes. Drain well. Place cut-side up on a rimmed baking sheet.
- Combine hot meat mixture with rice and corn. Stir in egg and coriander. Divide mixture evenly between pepper halves, mounding as needed. Bake until peppers are softened, 10-15 minutes. Garnish with fat-free sour cream. Serve with spinach tossed with dressing.
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I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
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