Tasty Tuesday: Southwestern Stuffed Peppers

I've been trying lots of new recipes and I thought it was time to share one of my new favorites!

This one came from Pinterest courtesy of the Simply Love Food blog.

It's easy.  Delicious.  AND good for you!

Not to mention it will be perfect for summer with all the fresh local peppers you can buy.

It also worked fabulously for leftovers.  I made the full batch of "filling" but only stuffed 2 peppers the first time.  Saved the rest and a few days later used the leftovers and stuffed 2 more fresh peppers.

Voila!  Easiest dinner ever!

The husband gave it 2 thumbs up and my littlest food critic even gobbled it up.

Definitely try it, you won't be sorry!

Southwestern Stuffed Peppers
what you need:
Olive Oil
1/2 lb lean ground turkey
1 cup chopped onions
1 heaping Tbsp taco seasoning
2 cups of cooked rice (I used brown)
3-4 organic bell peppers, halved and seeds removed
1 can black beans, drained and rinsed
1/2 cup frozen corn
1 15 oz jar of salsa
Shredded Cheddar Cheese (I used 2% Reduced Fat)

what you do:
Pre heat the oven to 400 degrees.  Lightly coat the peppers with olive oil and roast in a baking dish about 20-25 minutes just until cooked thru.  Remove peppers and allow to cool until you can handle them.

In a bowl add the taco seasoning, cooked ground turkey, chopped onions, black beans, corn and rice.  Add in the salsa and mix well.

Carefully spoon the turkey mixture in each half of the bell peppers and place back into the baking dish.  (I used about 1/2-3/4 cup per pepper and stuffed 8 halves all together)  Cook for another 15-20 minutes or until the peppers are cooked all the way thru.  Before removing from oven sprinkle the tops of each pepper with shredded cheddar cheese.  Place back in oven just until cheese is melted.

Remove from oven and top with fresh cilantro, avocado or sour cream.  Whatever your heart desires!
I figured the WW points to be 5 per pepper not including any addiontal toppings added.

Bon Appetite!