Wednesday, March 13, 2013

Healthy Mexican Stuffed Peppers

Lots of sitting around at night and being cooped up inside can cause you to gain a few extra pounds. I was slacking a bit on my gym schedule and polished off 2 jars of Nutella in the past month, whoops! I am back on track eating healthy, getting my workouts in and using the MyFitnessPal app. Last night I threw some ingredients together to come up with a very yummy AND healthy stuffed pepper.

Mexican Stuffed Peppers

6 large peppers
1 can of reduced sodium black beans- rinsed and drained
1 can of corn- drained
1 cup salsa
1 bag of brown Success boil-in-bag rice
1 lb. ground turkey
1/2 cup colby-monterey jack cheese

1. Preheat oven to 350
2. Wash and core peppers and set aside
3. Prepare rice as stated on the package, about 10 minutes of boiling time
4. While rice is cooking, brown the ground turkey until no longer pink, then drain
5. In a bowl, combine the beans, corn, salsa, cooked rice and turkey. Stir until well combined
6. Stuff peppers with the above mixture, filling them to the top
7. Top each pepper with a sprinkle of cheese. I also added an extra spoonful of salsa, but not necessary
8. Bake for about 45 minutes or until outside pepper is cooked to desire softness
9. Enjoy! {We topped ours with a tablespoon of non-fat sour cream as well, yummy}

1 comment:

  1. Mmm! I love stuffed peppers! These will have to be on my menu next week! (And great job photographing them! My food photography needs a lot of work!)