Santa Fe Stuffed Peppers: a healthy dinner made with ground turkey, corn, beans, and tomatoes! You'll love this southwestern twist on a classic meal.
¾ lb ground turkey breast
1 ½ Tablespoons cumin
1 teaspoon kosher salt
1 can (28 oz) Classico Crushed Tomatoes
1 can (15.25 oz) black beans, rinsed and drained
1 can (15.25 oz) sweet corn, drained
3 cups cooked Jasmine Rice
8 fresh sweet Red peppers
1 cup reduced fat Colby Jack cheese
2 green onions, sliced
Wash red peppers and slice the tops off each pepper. Remove the seeds. Stand each pepper up next to eachother in a large baking dish (13x9).
In a large skillet, brown ground turkey until fully cooked. Drain. Return to skillet. Add cumin, salt, tomatoes, black bean and sweet corn. Simmer about 15 minutes.
Meanwhile, cook Jasmine rice according to package.
Add cooked rice to skillet, combining completely. Remove from heat. Fill each red pepper with turkey mixture.Cover dish with foil and bake in a 350 degree oven for about 40-45 minutes. Remove foil and to with cheese. Bake an additional 5 minutes, until cheese is melted. Remove from oven and sprinkle with green onion pieces.