Santa Fe Stuffed Peppers {21 Day Fix Friendly}

SantaFe stuffed peppersWhy yes, this is another recipe with Mexican flavors. I can’t help it. I’m obsessed.

There is just something so satisfying about healthy Mexican dishes. I don’t know if it is the bold flavors, the balance between those flavors or the bright rainbow of colors that you end up with on your plate. Plus it’s an excuse to eat avocado, right?!

I am a big fan of stuffed peppers, especially since starting The 21 Day Fix. It’s just a great way to get that extra green container in, plus peppers are pretty darn inexpensive, especially as the summer approaches.

The other night, I set out to make a stuffed pepper recipe from The Whole30 book I received for my birthday, but I forgot an ingredient so I decided to hop on Pinterest and see what caught my eye and these Santa Fe Stuffed Peppers were the winner. I used a recipe from For The Love of Dessert as my base and changed things up a little.

Santa Fe Stuffed Peppers
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Ingredients
  1. 1lb lean ground turkey
  2. 15 oz can black beans, rinsed and drained
  3. 3/4 cups frozen corn (Trader Joe's Frozen Roasted Corn would be awesome in this)
  4. 1 jalapeno, chopped (remove the seeds for less heat)
  5. 1 large diced tomato (I used 1 can of fire roasted diced tomatoes, drained)
  6. 1 cloves garlic, minced
  7. 1 medium onion, chopped
  8. 2 tbsp chopped cilantro, plus more for garnish
  9. 3 Tbsps taco seasoning (see link below for clean eating version)
  10. kosher salt to taste
  11. 4 bell peppers, cut in half lengthwise, seeded
  12. shredded cheese of choice for topping
  13. 1/3 cup reduced sodium chicken stock (you could also just use water)
  14. 1 tbsp chopped scallions, for garnish
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large skillet, over medium heat, brown turkey and season with salt. When turkey is cooked or browned, add onion, garlic, cilantro, jalapeno, black beans and tomatoes. Mix well, cover and simmer on low for 20 minutes. Remove lid, and add corn. Simmer an additional 5 minutes or longer-- until any excess liquid evaporates. Season turkey mixture with taco seasoning, combining well.
  3. To prepare peppers, cut peppers lengthwise and remove seed and stem (rinse the pepper with water to remove any seeds and dry once cut). Place peppers, cut side up in an oven proof dish. Pour chicken broth into the dish, around the peppers. Fill each pepper, until full, with your mixture. Cover the dish with aluminum foil and bake for 40-45 minutes until peppers become tender.
  4. Take dish out of the oven and remove foil to sprinkle a small amount of shredded cheese on top. Once topped with shredded cheese return to oven for an additional 5 minutes of until cheese has melted. Top with chopped scallions if you'd like and enjoy!
Notes
  1. 21 Day Fix Container Values: 2 pepper halves = 1 green, 1 red, 1 yellow and 1 blue (if you top with cheese)
Get Fit With Nikki http://www.getfitwithnikki.com/
 These peppers were packed with flavor and really hit the spot! I topped mine with some shredded mozzarella, but pepper-jack would be a great choice too. You could even skip the cheese and top them with  some of the guacamole I shared with you yesterday. {Click here to get the recipe}

If you’d like to speed up the cooking process on these, you could pop the pepper halves into the oven while your filling is cooking, to soften up, then fill, bake and top with cheese 5 minutes before they’re ready.

Looking for a healthier taco seasoning option? Make your own! I love the recipe for Clean Eating Taco Seasoning over on The Gracious Pantry. {Click here to view it.}

I promise my next post will NOT feature food with a Mexican theme. I’ve been dreaming about Memorial Day BBQ food, so I’m pretty sure that will be next!

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