In a large skillet brown the turkey and season with salt. When the turkey is browned, add onion, garlic, black beans, cilantro, serrano pepper, diced tomatoes, and cumin. Mix well and simmer on low, covered for 20 minutes. Remove lid, add corn and simmer an additional 5 minutes until all the liquid reduces.
Preheat oven to 350. Remove the seeds and stems from the halved red peppers. Place peppers, cut side up in an oven proof dish. Fill each pepper with 1/2 cup of the turkey mixture. Pour about 1/3 cup of water or chicken broth into the bottom of the dish. Cover tight with foil. Bake 40-50 minutes, or until peppers are soft.
Remove foil, top each with 1 1/2 tablespoons of cheese and bake uncovered for an additional 5 minutes. Tops with scallions and serve with reduced fat sour cream if desired.
Makes 6 servings. Calories: 160, Fat 3 grams, Carbs 19 grams, Fiber 4 grams, Protein 15.5 grams, Sugar 1 gram, Sodium 119 (without salt).
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|Serving Size: 1 Serving (173g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 32 (31%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 29.9mg||9 %|
|Sodium 97.3mg||3 %|
|Potassium 393.2mg||10 %|
|Total Carbohydrate 9.5g||3 %|
|Dietary Fiber 2.1g||9 %|
|Sugars, other 7.3g|
|Protein 8.5g||12 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 102
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