Description
Assembled in a few easy steps, this low-fat Mexican-style stuffed pepper is a flavor explosion of cilantro, green chilies and red onion. It’s mild enough for even the little eaters at your kitchen table. A complete balanced meal simple enough for a busy weekday meal but with such a variety of colors, textures and flavors, it’s definitely company-worthy.
Ingredients
- 1-½ cup Water
- ½ cups Uncooked Farro (rinsed)
- ⅛ teaspoons Salt
- 1-¼ pound Lean Ground Turkey
- ½ whole Red Onion, Chopped
- ½ cups Fresh Cilantro, Chopped
- ⅓ cups Canned Or Cooked Black Beans
- ½ cups Corn
- 8 ounces, weight Canned Chopped Green Chilies
- 14-½ ounces, weight Canned Chili-Style Diced Tomatoes
- ½ teaspoons Salt
- ½ teaspoons Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Chili Powder
- ½ teaspoons Cumin
- 4 whole Bell Peppers
- 1 cup Shredded Cheese Mexican Style
Preparation
Preheat oven to 350 F.
Using a small pot, bring your water, farro and the first amount of salt to a boil and cook according to package instructions. When done, remove from heat and set aside.
In a large bowl combine ground turkey, onion, cilantro, beans, corn, chilies, diced tomatoes, cooked farro and seasonings and mix really well.
Slice your bell peppers in half (stem to bottom) and remove the seeds and membranes. Stuff as much of the filling into them as you can and place them in a greased pan. Divide cheese evenly among the 8 halves. I recommend that you use full fat cheese as the reduced fat really won’t save you much in the calorie department and melts quite poorly. Bake for approximately 40 minutes and you are done! Serve with a green salad and maybe some tortilla chips. See, I told you it was easy!
Serves 8 at roughly 235 calories per stuffed pepper half.
