Eating healthy has been a struggle for me lately. I always feel hungry and I think it’s because I’m not drinking enough water. Actually I know that’s the reason.
One of the healthier recipes I make at least twice a month are these amazing stuffed peppers. This is one of those meals where my diet doesn’t feel like a diet, undoubtedly due to the yummy melted cheese! The beans are an excellent tummy filler, too.
Many people stuff their peppers with rice, but I prefer them this way for a lower carb meal. Low carb seems to work for me. What’s great about this recipe is that there are no rules. I alternate using ground turkey and beef. Add cooked rice if you prefer, make it without the beans or go meatless. I like to use Salsa because it’s quick and easy, but if you don’t have use diced tomatoes and onions. The only thing you really need is the peppers.
- 3 whole peppers
- 1 lb. ground turkey or beef
- 1 15 oz can black beans, rinsed and drained
- 1 8 oz can corn, drained
- 1 jar salsa
- 2 tablespoons olive oil
- 8 oz shredded cheese, mexican blend
- Preheat oven to 425 degrees.
- Slice peppers in half vertically. Remove seeds, rinse and dry.
- Brush both sides of the peppers with olive oil. Roast in a shallow baking dish for 8 minutes, then flip over and roast for another 8 minutes.
- Remove the peppers from the oven and let cool. Meanwhile, saute ground meat until cooked and drain.
- Mix together the cooked meat with salsa. Carefully add the black beans and corn.
- Once the peppers are cool enough to handle, drain any liquid left from the roasting process, and stuff with the meat mixture.
- Top with cheese before placing the peppers back into the oven for another 10 minutes, or until the cheese is melted.