Directions:
- Heat oven to 375. Cook rice according to directions.
- Heat oil in a large skillet over medium-high heat add the scallion whites and ground turkey cook until turkey is no longer pink, breaking turkey meat as it cooks. (3-5 min)
- Stir in the corn, chiles, cumin, cooked rice, 2oz Monterrey Jack salt & pepper
- Put red peppers in 9-by-13 baking dish, cut side up. Divide turkey mixture among the bell peppers, add 1/2 cup water to dish, cover tightly with foil and bake until peppers are soft (30 - 40 min)
- Uncover, sprinkle with remaining Monterey Jack and bake uncovered 5 - 7 minutes until browned.
- In a small bowl, whisk together yogurt and 1/4 cup of water. Drizzle over peppers. Top with green scallions and salsa
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 504.39 Kcal (2112 kJ) | ||
| Calories from fat | 230.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.62g | 39% | |
|---|---|---|---|
| Cholesterol | 89.19mg | 30% | |
| Sodium | 640.98mg | 27% | |
| Potassium | 960.59mg | 20% | |
| Total Carbs | 44.07g | 15% | |
| Sugars | 21.28g | 85% | |
| Dietary Fiber | 10.52g | 42% | |
| Protein | 29.5g | 59% | |
| Vitamin C | 15.1mg | 25% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 3.9mg | 22% | |
| Calcium | 338.6mg | 34% | |
| Amount Per 100 g | |||
| Calories | 216.74 Kcal (907 kJ) | ||
| Calories from fat | 99.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.01g | 39% | |
|---|---|---|---|
| Cholesterol | 38.32mg | 30% | |
| Sodium | 275.43mg | 27% | |
| Potassium | 412.77mg | 20% | |
| Total Carbs | 18.94g | 15% | |
| Sugars | 9.14g | 85% | |
| Dietary Fiber | 4.52g | 42% | |
| Protein | 12.68g | 59% | |
| Vitamin C | 6.5mg | 25% | |
| Vitamin A | 0.3mg | 20% | |
| Iron | 1.7mg | 22% | |
| Calcium | 145.5mg | 34% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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