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Southwest stuffed baby bell peppers
4
You will need a knife, cutting board, strainer, medium saute pan, spoon, baking sheet
- Red bell pepper, raw, 12 small, baby bell pepper, or any color
- Poblano pepper, 4 pepper(s)
- Ground turkey, lean, raw, 12 oz(s)
- Black beans, low-sodium, 2 cup(s)
- Cooking spray, 1 two-second spray(s)
- Cooked quinoa, 1 cup(s)
- Paprika, 4 tsp(s)
- Cumin, ground, 4 tsp(s)
- Garlic powder, 1 tsp(s)
- Onion powder, 1 tsp(s)
- Salt, 1 tsp(s)
- Chili powder, ½ tsp(s)
- Oregano, dried, ½ tsp(s), ground
- Cayenne pepper, ½ tsp(s)
- Tap water, ½ cup(s)
- Sharp cheddar cheese, ½ cup(s), shredded
Method
Heat the oven to 375°F. Cut off the tops of the baby bell peppers. Chop the poblano peppers. Rinse and drain the beans. Heat a medium saute pan to medium heat and lightly coat with cooking spray. Saute the poblano peppers and turkey. Once turkey is cooked through and poblanos are soft, add the black beans and quinoa.
Add seasonings, water, and lime juice to the pan; cook until seasonings are well combined.
Stuff the bell peppers with the turkey mixture and place on a baking sheet. Bake for 15 to 20 minutes. Remove peppers from oven and top with cheese. Bake for an additional 5 minutes until cheese is melted.
TIP: Other whole grains such as brown rice, barley, or whole wheat couscous may be used in place of the quinoa. Adding whole grains can replace the ground turkey breast to make the dish completely vegetarian.
Nutrition facts per serving
Makes 4 servings
Food Groups
|
V
|
3.3 |
|
F
|
0 |
|
C
|
0.8 |
|
PD
|
2.7 |
|
Ft
|
0.1 |
|
S
|
0 |
Nutrition Facts
| Calories | 461 |
| Total Fat | 15.3 g |
| - Saturated Fat | 5 g |
| Cholesterol | 76.9 mg |
| Sodium | 929 mg |
| Total Carbohydrate | 50.1 g |
| - Dietary Fiber | 16.8 g |
| - Total Sugars | 12 g |
| -- Added Sugars | 0 g |
| Protein | 32.5 g |
Join the Mayo Clinic Diet today!
Our flexible meal plans fit into any lifestyle, and our easy-to-prepare recipes will show you how good food can be simple, tasty, and healthy!