Here's recipe I pinned on my recipe board that was wonderfully created by the Shugary Sweets blog.
Santa Fe Peppers
3/4 lb ground turkey breast (I used a pound and it came from the 4 pack at COSTCO--love it!)
1 1/2 Tbsp. cumin
1 tsp. salt (optional)
I can (28 oz) Crushed Peppers
1 can (15.25 oz) black beans, rinsed and drained
1 can (15.5 oz) sweet corn, rinsed and drained
3 cups Jasmine Rice cooked (I made 2 cups brown rice and only used 1 cup)
8 fresh Sweet Red Peppers (I had the 6 pepper multi-colored red/yellow/orange pack from COSTCO and they were awesome--had leftover stuffing)
1 cup reduced fat Colby Jack cheese (I used reduced fat Mexican blend cheese shredded)
2 green onions, sliced
Instructions/Preheat oven to 350 degrees F.
1. Wash peppers and slice the tops of each pepper, remove the seeds. Stand each pepper up next to each other in a large baking dish (13x9 if you have 8--slightly smaller if you have 6)
2. In a large skillet brown ground turkey until fully cooked, drain and return to skillet. Add cumin, salt, tomatoes, black beans and corn. Simmer about 15 minutes.
3. Meanwhile cook rice (I cooked mine first--it would also be a great way to use leftover rice).
4. Add cooked rice to skillet (start with a half cup and go from there--this recipe makes loads of filling) and combine completely. Remove from heat and fill each pepper with the mixture. Cover dish with foil and bake for about 40-45 minutes. Remove foil and top with cheese. Bake an additional five minutes until melted. Remove from oven and sprinkle with green onion pieces. Serve and enjoy.
Man, y'all this stuffed pepper recipe was A HUGE HIT and I absolutely will make it again. I think it is good for when company's coming and it's easy on the wallet. Give it a try and let me know what you think about it. And check out the Shugary Sweets blog for more recipes. This gal can cook!!
Oh, and after you're finished eating this yummy meal, come see me on Pinterest and check out my favorite heroes and heroines over here.