Mexican Stuffed Peppers
Travel south-of-the-border with these spicy colorful and festive peppers. Stuffed with sausage, pasta, black beans and cornmeal, you will never have to leave the kitchen to bring the fiesta to your home.
Makes 4 servings
|Nonstick cooking spray|
|6||ounces breakfast bulk turkey sausage|
|1||cup frozen corn|
|4||ounces uncooked orzo pasta or small shell pasta|
|1||cup canned black beans, rinsed and drained|
|Salsa Cruda or 1-3/4 cups mild picante sauce, divided|
|1||tablespoon chili powder|
|1/2||teaspoon ground cumin|
|4||medium green bell peppers, halved lengthwise with stems and seeds removed|
|1/2||cup (2 ounces) shredded reduced-fat sharp Cheddar cheese|
|1/2||cup fat-free sour cream|
|1/4||cup chopped fresh cilantro leaves or finely chopped green onions|
- Preheat oven to 350°F. Spray large nonstick skillet with cooking spray. Heat over high heat until hot. Brown turkey over medium-high heat 6 to 8 minutes or until no longer pink, stirring to separate turkey; drain fat. Add corn, pasta, beans, 1-1/4 cups Salsa Cruda, water, cornmeal, chili powder and cumin. Bring to a boil; remove from heat.
- Place pepper halves in 13X9-inch baking pan. Fill with each pepper half with equal amounts of sausage mixture; cover tightly with foil. Bake 1 hour and 15 minutes. Remove from oven; top each pepper half with 1/8 remaining Salsa Cruda. Sprinkle cheese over peppers. Top each half with 1 tablespoon sour cream; sprinkle with cilantro.
|Saturated Fat||2 g|
|Total Fat||10 g|
|Calories from Fat||21 %|
Check out more recipes for Mexican