Tell me you all are enjoying the dinner recipes I’ve been putting on the blog this year! Today I’ve got another delicious, healthy option for you! It’s no secret that I love the spice, cumin. Seriously love it. I try it put it in as many dinners as possible. Today’s stuffed peppers are no exception!
How To Make Santa Fe Stuffed Peppers
3/4 lb ground turkey breast
1 1/2 Tbsp cumin
1 tsp kosher salt
1 can (28oz) Classico Crushed Tomatoes
1 can (15.25oz) black beans, rinsed and drained
1 can (15.25oz) sweet corn, drained
3 cup Jasmine Rice (cooked)
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 (13×9).
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.