Southwest Stuffed Peppers
It feels so great to be back on track! I can’t believe that just one week ago I was getting married to the best guy I could ever ask for… We had an absolutely beautiful wedding in Disney World and got to spend time with our amazing family and friends. I couldn’t have asked for anything better!
Now here we are a week later and everything is winding down and getting back to normal – including eating normal (even though I was loving all the popcorn, chips and salsa, Mickey-shaped pretzels… Oh, and the occasional churro!).
Back to business though! One tip that I could give anyone who is trying to eat healthy is to buy a lot of ingredients you can use in different meals. Every week I usually buy onions, jalapenos (if you buy a can of pickled jalapenos you get more for your money and it will last for a few weeks), can of corn, and beans. The nice thing is these items are usually inexpensive, but can really add a lot of flavor and bulk up your dishes.
I find the key to eating healthy and sticking to it is to eat things that you actually enjoy and don’t get sick of. I can’t tell you how many times in the past I would do diets that were so strict and wouldn’t let you step outside the box. You know what happens you don’t stick to it – you’re back at square one again.
These southwest stuffed peppers are great for a weeknight dinner and if you have leftovers, use it for tacos the next night or throw into a skillet. Either way, you will love it!
1lb. ground turkey
1 can diced tomatoes with green chiles
1 cup corn
½ cup canned black beans (rinsed, drained)
½ cup shredded mexican cheese
¼ cup chopped cilantro
1 tsp. cumin
1 tsp. chili powder
1 tsp. garlic powder
salt and pepper to taste
4 bell peppers
4 slices of reduced fat pepper jack cheese
- Preheat oven to 350°
- In a large skillet brown ground turkey until fully cooked and set aside.
- In a large bowl add diced tomatoes, corn, black beans, mexican cheese, cilantro, cumin, chili powder, and garlic powder. Mix until well combined and salt and pepper to taste.
- Add the turkey to the tomato mixture and fully combine. Set aside.
- To prep the peppers, cut the tops off and scoop out as much as you can.
- Fill each pepper with turkey mixture and place peppers in baking dish and bake for 20 minutes.
- Take out and top with 1 slice of pepper jack on each pepper and put back in the oven for another 5-10 minutes until cheese is completely melted.
Serving Size: 1 stuffed pepper
Fat: 10 g
Carbohydrates: 21 g
Fiber: 6 g
Sodium: 680 mg
Protein: 39 g
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