So all day today I have been reading a book about food photography and drooling over all these amazing photos of fresh fruit, grilled salmon, or crispy salads. So naturally my mind started wondering early on to food and what I would make for dinner tonight. Well folks, my mind landed on this, Southwestern Turkey Stuffed Peppers.
It’s a great healthy dish that has a combination of veggies, protein, and a little kick from the poblano. My husband and I had this with a side salad, but you could totally serve this with rice, orzo, or quinoa.
Southwestern Turkey Stuffed Peppers
(makes 8 servings)
- 1 1/2 lb. of ground turkey
- 1 T. cilantro
- 1 tsp. of chili powder
- 1 poblano pepper, diced
- 1/2 cup of onion, diced
- 1 cup of corn (I used frozen)
- 1 can of black beans, low sodium (15oz), drained & rinsed
- 1/2 tsp of salt
- 1/4 tsp of pepper
- 4 red peppers, halved & seeds removed
- 2 cans of fire roasted tomatoes with garlic, drained
- 1/2 cup of monterrey jack cheese
Directions: Preheat oven to 350º. In a large bowl combine ground turkey, cilantro, chili powder, onion, corn, poblano, salt, and pepper.
Once combined add drained black beans and gently mix, so as not to crush the beans. In an 11×17 baking dish, arrange red pepper halves face up. Add turkey mixture to each red pepper half. (I added about 3/4 cup to each one)
Add drained tomatoes on top of stuffed peppers evenly. Cover baking dish with foil and bake at 350 for 30 minutes. After 30 minutes, remove foil and bake an additional 25 minutes. Remove and add cheese on top. (I put my back in the oven to melt the cheese, but you could leave it out and let it melt on its own). Enjoy!!