Best Santa Fe Stuffed Peppers Recipes

Santa Fe Turkey Stuffed Peppers Recipe image

Provided by kelowen22

Number Of Ingredients 17

ngredients:
For the filling:
1/2 lb 99% lean ground turkey
3/4 cups canned black beans, rinsed and drained
3/4 cups frozen corn
1 hot pickled serrano pepper, chopped (or jalepeño) more to taste
1 large diced tomato
1 cloves garlic, minced
3 tbsp chopped onion
2 tbsp chopped cilantro, plus more for garnish
1 tsp cumin
kosher salt to taste
For the peppers:
3 red bell peppers, cut in half lengthwise
1/3 cup reduced sodium, fat free chicken broth
9 tbsp shredded reduced-fat Sargento Monterey Jack cheese
1 tbsp chopped scallions, for garnish

Steps:

Directions: 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 or until all the liquid reduces. Preheat oven to 350°. Cut peppers in half lengthwise, removing seeds and stem. Place peppers, cut side up in an oven-proof dish. Fill each pepper with 1/2 cup turkey mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 45-50 minutes, or until the peppers become soft. Remove foil, top each with 1 1/2 tbsp of cheese and bake uncovered an additional 5 minutes. Top with scallions and serve with reduced-fat sour cream if desired (optional). Makes 6 servings.

Santa Fe Stuffed Peppers image

Provided by Beverley Williams

Categories Beef

Time 45m

Number Of Ingredients 11

6 large bell peppers, any color
1 lb ground beef
2 c cooked rice (i use brown rice)
2 c mild chunky salsa
1 1/2 c frozen whole kernel corn, thawed
1 can(s) black beans, drained & rinsed
1 large avocado, peeled, pitted and diced small
2 c shredded monterrey jack cheese
1/2 tsp cilantro, dried
1/2 tsp chili powder
1/8 tsp garlic powder

Steps:

1. Preheat oven to 350 degrees.
2. Cut the stem end of the peppers to remove a thin cap.
3. Carefully remove the seeds and membranes. Rinse the peppers and dry. * If needed very thinly slice the bottoms so the pepper will stand up.
4. Place the beef in a skillet and brown it, stirring to break it up as you do. Thoroughly drain the grease. Return the beef to the skillet.
5. Add the garlic powder, chili powder and cilantro. Stir to mix well. Cook 2 minutes and remove from heat.
6. Add the salsa, corn, black beans and rice. Mix well.
7. Gently stir in avocado. Add the cheese and stir to mix.
8. Place the peppers in a baking dish. Even fill each with the beef mixture.
9. Cover with foil and bake 20 minutes.
10. Uncover and bake for 10 more minutes or until the peppers are tender.