Southwest Stuffed Peppers

September 10, 2013

138

Stuffed peppers are the perfect way to use up some summer vegetables at their peak & still feed your entire family a wholesome & tasty meal! Make it as a side dish to compliment just about any meal or serve it as the main deal- no one will be left hungry or disappointed!

Olive oil
1/2 lb lean ground turkey (or 1 small chopped zucchini & 1/2 pack of chopped mushrooms, sauteed)
1 cup chopped onions
1 heaping tbsp of homemade taco seasoning
2 cups of cooked rice (we used a combo of white & brown)
4 bell peppers, halved & seeds removed
16 ounces of black beans
1 cup of frozen corn
1 (15 -16 ounce) jar of salsa
Shredded cheddar cheese
Fresh cilantro, avocado slices, &/or sour cream to top

Pre-heat the oven to 400 degrees. Lightly coat the peppers with olive oil (I use a designated paint brush, hence my “painting” reference above) & roast in a baking dish about 20-25 minutes just until cooked...
See the full directions on my site

Nutritions

Calories
2040

Sodium
1620mg
67% DV

Fat
111g
171% DV

Protein
45g
90% DV

Carbs
94g
32% DV

Fiber
23g
94% DV

Dinner Baked