Turkey, Corn and Black Beans Stuffed Peppers

Usually I made my peppers with beef and rice, but now I was inspired by Gina’s Skinny Recipes to made this.


Yield: 8 servings

4 bell peppers (red, yellow or orange), cut in half lengthwise

20 oz. 99% lean ground turkey
1 cup canned black beans, rinsed and drained
1 cup frozen corn
1 jalapeno, chopped
1-2 garlic clove, minced
1/2 medium onion, chopped
1 tsp. cumin
2 tbsp. sour cream
1 tbsp. tomato sauce
salt and pepper

Mix well turkey, frozen corn, black beans, onion, jalapeno, garlic, cumin, salt and pepper. Divide in equal 8 parts.

Preheat oven to 350°. Cut peppers in half lengthwise, removing seeds and stem. 

Place peppers, cut side up in an oven-proof dish. Fill each pepper with turkey mixture. Pour about 1/4 cup water on the bottom of the dish and cover with foil. Bake 45 minutes, or until the peppers become soft. 

Remove foil, top each with mixed sour cream and tomato sauce and bake uncovered an additional 5 minutes.

1 serving is about 145 calories

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