When the team gets together for family dinner, it’s all about one thing: comfort. We work so hard during the day that the sound of a glass of wine being poured at the start of the meal is music to our ears. Personally, the sound of the sauté pan working its magic is a lullaby for my stress of the day.
Last week, I shared my recipe for shrimp scampi over a bed of roasted red pepper pasta. This week, it took me a little while longer to decide on what to make. (Being a Libra, decision-making has never been my strength!) I knew it had to be healthy, easy and colorful. I love love love red and orange bell peppers. So alas, we feasted on stuffed peppers.
Everyone makes stuffed peppers differently. I chose to gather inspiration from the Southwest. The addition of corn, a jalapeno and taco seasoning made this dish shine like a Tex-Mex diamond. You can make this extra delicious using a low-fat cheese. There are pre-packaged mélanges of cheeses in the dairy section of your grocery store. Don’t be afraid to substitute your sour cream with a dollop of Greek yogurt. Your taste buds will not know the difference!
What you need:
1 lb ground turkey
3 cloves garlic, chopped
1 medium yellow onion, chopped
1 jalapeno, seeded and diced
1 cup cooked quinoa
9 bell peppers , cored, with the top cut off
1 can of corn (size is up to you!)
1 package of Taco seasoning
2 cups low-fat shredded cheddar cheese
2 tablespoons olive oil
- Preheat oven at 375 degrees
- Place peppers in deep casserole dish, set aside.
- In a medium saucepan over medium heat, warm olive oil.
- Add garlic and onions and sauté until onions are translucent.
- In the meantime, chop up the tops of the peppers and add to pan.
- Add jalapeno.
- Add ground turkey and cook until no longer pink.
- Add taco seasoning, ¾ of the cheese and corn. Stir until combined.
- Fill peppers with filling and top with cheese.
- Add ½ cup of water into casserole dish (this will help steam the peppers!)
- Bake until peppers are soft to touch (about 20 minutes)