Tex Mex Stuffed Peppers

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.

Ingredients:

3 whole peppers
1 lb. ground turkey
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 turkey until cooked and drain.

Mix together the cooked turkey 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.