Jack-O-Lantern Stuffed Bell Peppers
Alicia Calvo, MPH, RDN, CDCES, CEDRD adapted from Hungry Girl
Carving pumpkins is fun, but it’s a lot of work for something you’re probably not going to eat (aside from the pumpkin seeds). A batch of these is easier to make and so satisfying!
Prep Time: 20min | Cook Time: 25min | Total Time: 45min | Yield: 4
Ingredients:
4 large orange bell peppers (look for peppers that sit flat when the stem ends are up)
1 lb. ground turkey breast (white meat only)
2 Tbsp. chili powder
2 Tbsp. ground cumin
½ tsp. salt
¼ tsp. ground cayenne pepper
¼ tsp. sugar
1 cup chopped onion
1 ½ tsp. chopped garlic
1 cup chopped mushrooms
1 cup diced Roma tomatoes
½ cup canned black beans, drained and rinsed
⅓ cup reduced-fat Mexican-blend cheese
Optional toppings: reduced-fat sour cream, salsa
Instructions:
Preheat oven to 350 degrees.
Carefully slice off the top (stem end) of each bell pepper; do not discard. Remove and discard seeds. Using a small, sharp knife, cut jack-o’-lantern faces into the peppers, making triangles for eyes and noses, as well as pointy-toothed smiles.
Place peppers in a deep 8″ X 8″ baking pan, open halves up. If peppers do not sit flat, gently lean them against the pan sides for support. Place stem ends back on top of peppers. Bake until tender, about 25 minutes. Blot away excess moisture.
Meanwhile, bring a large skillet sprayed with nonstick spray to medium-high heat. Sauté onion and garlic with chili powder, cumin, cayenne pepper, salt and sugar. Add ground turkey. Cook, stir, and crumble until turkey is fully cooked. Add mushrooms, tomatoes and cook until softened, 8 – 10 minutes. Add beans, and cook and stir until hot, about 2 minutes. Remove from heat, add cheese, and stir until cheese has melted and evenly distributed. Cover to keep warm.
Remove pepper tops, and evenly distribute turkey mixture into peppers. Replace tops, serve, and enjoy!
Nutriton Facts:
Serving Size: 1 stuffed pepper
Calories: 280
Total Fat: 7.5 g
Total Carbohydrates: 23 g
Dietary Fiber: 5.5 g
Protein: 30 g
Equivalents: 4 oz. of lean protein