Two blog posts and two recipes in two days?! Who would’ve thunk it? After a decent day at the office, I come home to find my poor pup (Sadie bear) has not had a decent day at home. The poor pup was sick (the last time she’ll ever have a rawhide bone… ever). After cleaning up and snugging her until her tail was wagging and her energy was back to that beyond the Energizer Bunny… it was time to get cooking. There is nothing more serene and calming than cooking to me. I threw on the Darius Rucker station in iHeartRadio.com (since I just saw Hootie live in concert about a week ago) and started prepping what turned out to be the perfect meal for this hectic evening.
Lean Enchilada Stuffed Peppers
Servings: 6 Prep Time: 10 minutes Cook Time: 1 hour 15 minutes Total Time: 1 hour 25 minutes
What you’ll need:
- 6 large bell peppers (any color)
- 20 oz. Jennie-O Extra Lean Ground Turkey
- 1/2 white onion, chopped
- 10 oz can of mild red enchilada sauce (I used Market Pantry/Target brand)
- 15.25 oz can reduced sodium black beans (I used Publix brand), drained and rinsed
- 15.25 oz can no salt added sweet corn (I used Publix brand), drained and rinsed
- 1 1/2 cups cooked Jasmine rice
- 1 tsp. ground cumin
- 1 tblspn. vegetable oil
- 1 1/2 cups reduced fat cheddar cheese
What to do:
- Preheat oven to 350 degrees Fahrenheit.
- Cook the Jasmine rice according to the instructions on the bag or box.
- Heat vegetable oil over medium-high heat in a medium pan. Add the extra lean ground turkey and chopped onion to the pan and brown until the turkey is cooked through and the onions are soft (about 12-14 minutes). Be sure to break up the ground turkey into small pieces.
- While the turkey is browning, cut off the tops of the bell peppers. Be careful to cut off the smallest portion possible as you will be filling the peppers with the enchilada, ground turkey mixture greatness. Also, be sure to get out all of the seeds and “fleshy stuff.” (By fleshy stuff I mean the soft white parts that are on the inside corners.)
- In a very large bowl combine the cooked Jasmine rice, cooked ground turkey, black beans, corn, enchilada sauce, and ground cumin. Mix well to ensure that all ingredients are coated in the enchilada sauce.
- Place the bell peppers in a greased 11 x 17 baking pan. Once placed in the baking pan, spoon the filling mixture into each of the peppers. Be sure to fill those peppers up to the very top.
- Cover the filled peppers with tin foil and bake at 350 degrees for 60 minutes. After 60 minutes, remove from oven, remove tin foil and sprinkle the reduced fat cheddar cheese over each filled pepper. Cook uncovered for another 5 minutes to melt the cheese.