Southwestern Stuffed Peppers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 cup(s) long-grain white rice |
1 tablespoon(s) olive oil |
6 scallions thinly sliced, white and green parts separated |
8 ounce(s) ground turkey |
1 cup(s) frozen corn |
4 1/2 ounce(s) chopped green chiles |
4 ounce(s) reduced fat monterey jack cheese |
4 large red bell peppers halved lengthwise, seeded |
1/2 cup(s) plain low fat yogurt |
salsa |
Directions:
1. Heat oven to 375. Cook rice according to directions.
2. 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)
3. Stir in the corn, chiles, cumin, cooked rice, 2oz Monterrey Jack salt & pepper
4. 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)
5. Uncover, sprinkle with remaining Monterey Jack and bake uncovered 5 - 7 minutes until browned.
6. In a small bowl, whisk together yogurt and 1/4 cup of water. Drizzle over peppers. Top with green scallions and salsa
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