Santa Fe Stuffed Peppers For Two Recipes

SANTA FE TURKEY STUFFED PEPPERS RECIPE

Santa Fe Turkey Stuffed Peppers Recipe image

Provided by kelowen22

Number Of Ingredients 17

Ingredients

ngredients:
For the filling:
1/2 lb 99% lean ground turkey
3/4 cups canned black beans, rinsed and drained
3/4 cups frozen corn
1 hot pickled serrano pepper, chopped (or jalepeño) more to taste
1 large diced tomato
1 cloves garlic, minced
3 tbsp chopped onion
2 tbsp chopped cilantro, plus more for garnish
1 tsp cumin
kosher salt to taste
For the peppers:
3 red bell peppers, cut in half lengthwise
1/3 cup reduced sodium, fat free chicken broth
9 tbsp shredded reduced-fat Sargento Monterey Jack cheese
1 tbsp chopped scallions, for garnish

Steps:

Directions: In a large skillet brown the turkey and season with salt. When the turkey is browned, add onion, garlic, black beans, cilantro, serrano pepper, diced tomatoes, and cumin. Mix well and simmer on low, covered for 20 minutes. Remove lid, add corn and simmer an additional 5 minutes or until all the liquid reduces. 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 1/2 cup turkey mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 45-50 minutes, or until the peppers become soft. Remove foil, top each with 1 1/2 tbsp of cheese and bake uncovered an additional 5 minutes. Top with scallions and serve with reduced-fat sour cream if desired (optional). Makes 6 servings.

SANTA FE STUFFED PEPPERS

Santa Fe Stuffed Peppers image

You can top these with sour cream if desired. At our house some of us do and some don't.

Provided by Beverley Williams

Categories Beef

Time 45m

Number Of Ingredients 11

Ingredients

6 large bell peppers, any color
1 lb ground beef
2 c cooked rice (i use brown rice)
2 c mild chunky salsa
1 1/2 c frozen whole kernel corn, thawed
1 can(s) black beans, drained & rinsed
1 large avocado, peeled, pitted and diced small
2 c shredded monterrey jack cheese
1/2 tsp cilantro, dried
1/2 tsp chili powder
1/8 tsp garlic powder

Steps:

1. Preheat oven to 350 degrees.
2. Cut the stem end of the peppers to remove a thin cap.
3. Carefully remove the seeds and membranes. Rinse the peppers and dry. * If needed very thinly slice the bottoms so the pepper will stand up.
4. Place the beef in a skillet and brown it, stirring to break it up as you do. Thoroughly drain the grease. Return the beef to the skillet.
5. Add the garlic powder, chili powder and cilantro. Stir to mix well. Cook 2 minutes and remove from heat.
6. Add the salsa, corn, black beans and rice. Mix well.
7. Gently stir in avocado. Add the cheese and stir to mix.
8. Place the peppers in a baking dish. Even fill each with the beef mixture.
9. Cover with foil and bake 20 minutes.
10. Uncover and bake for 10 more minutes or until the peppers are tender.

STUFFED PEPPERS FOR TWO

Stuffed Peppers for Two image

My husband likes stuffed peppers, but my original recipe made too many servings. I cut it down to accommodate just the two of us. It helps to use a small casserole dish so the peppers won't tip over while they bake. For color, I serve steamed carrots to round out the meal perfectly. -Elaine Carpenter, Horseshoe Bay, Texas

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

2 medium green peppers
1/2 pound ground beef
1 can (8 ounces) tomato sauce, divided
1/4 cup uncooked instant rice
3 tablespoons shredded cheddar cheese, divided
1 tablespoon chopped onion
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 large egg, beaten

Steps:

Cut tops off peppers and discard; remove seeds. Blanch peppers in boiling water for 5 minutes. Drain and rinse in cold water; set aside. , In a bowl, combine beef, 1/4 cup tomato sauce, rice, 2 tablespoons cheese, onion, Worcestershire sauce, salt, pepper and egg; mix well. Stuff the peppers; place in an ungreased 1-1/2-qt. baking dish. Pour the remaining tomato sauce over peppers. Cover and bake at 350° for 45-60 minutes or until meat is no longer pink and peppers are tender. , Sprinkle with remaining cheese; return to the oven for 5 minutes or until cheese is melted.

Nutrition Facts : Calories 405 calories, Fat 20g fat (9g saturated fat), Cholesterol 193mg cholesterol, Sodium 1277mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 3g fiber), Protein 32g protein.

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