Mexican Stuffed Peppers

Healthy Eating: Food is Fuel

I finally made the Mexican Stuffed Peppers that I pinned forever ago and they were soooo good, even my husband liked them!

Seal beach

I bought the ingredients two or three times over the last month or so and was talked out of it for one reason or another, but this time I was determined. Even after going to a local favorite spot in Seal Beach for a quick drink and smelling Fish & Chips (a favorite) that the guy next to me at the bar was eating, I stuck to my plan and we went home and ate a healthy dinner. Yay for willpower!

 

I have to admit I was a little less than enthused to be passing up (what smelled like) delicious fish and chips for  low carb, low fat stuffed peppers, especially since I hadn’t ever tried the recipe and was worried it just might be awful. 🙁

 

Luckily they turned out to be quite tasty. Next time (and there will be a next time) I would add a little more spice…although perhaps substituting the 1/2 teaspoon of chili powder (couldn’t find it, and now I have 2) for 1/8 teaspoon of cayenne pepper changed the spice factor. Maybe adding both would spice it up. Either way, I recommend trying this recipe for a quick, healthy meal.

mexican stuffed peppers

 

 

 

Mexican Stuffed Peppers
Yields 6
Healthy, easy weekday meal.
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203 calories
19 g
40 g
8 g
14 g
2 g
175 g
307 g
4 g
0 g
5 g
Nutrition Facts
Serving Size
175g
Yields
6
Amount Per Serving
Calories 203
Calories from Fat 75
% Daily Value *
Total Fat 8g
13%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 40mg
13%
Sodium 307mg
13%
Total Carbohydrates 19g
6%
Dietary Fiber 4g
14%
Sugars 4g
Protein 14g
Vitamin A
42%
Vitamin C
132%
Calcium
4%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 T extra virgin olive oil
  2. 8 oz, ground turkey
  3. 1/4 c onion chopped
  4. 2 garlic cloves minced
  5. 3/4 c crushed tomatoes
  6. 1/2 c chicken stock
  7. 1/4 c frozen corn
  8. 1/4 c black beans
  9. 1/2 t cumin
  10. 1/2 t chili powder
  11. 1/2 t paprika
  12. 1/8 t pepper
  13. 1/2 t salt
  14. 1/2 c cooked quinoa
  15. 1/2 T lime juice
  16. 2 T cilantro chopped
  17. 3 bell peppers cut in half and seeded
Instructions
  1. 1. Preheat oven to 350 degrees.
  2. 2. Add oil to large skillet.
  3. 3. Add ground turkey and saute until fully cooked, 4 - 5 mins.
  4. 4. Add onion and cook for 2 - 3 mins.
  5. 5. Toss in garlic and cookd for an additional minute.
  6. 6. Stir in tomatoes, chicken broth, corn, beans, cumin, chili powder, paprika, pepper and salt. Bring to a simmer. Cook 2 - 3 mins until slightly thickened.
  7. 7. Take off heat and stir in cooked quinoa, lime juice and cilantro.
  8. 8. Stuff peppers with filling and place in 9 x 13 pan. Cover with aluminum foil. Bake for 20 - 25 mins. or until the peppers are tender and the filling is hot.
  9. 9. Serve immediately.
Notes
  1. I added shredded Colby jack cheese and baked for a few more minutes until cheese melted.
Adapted from chefsavy.com
beta
calories
203
fat
8g
protein
14g
carbs
19g
more
Adapted from chefsavy.com
RunHeartFit http://runheartfit.net/

You can find this recipe and other recipes that I have tried or plan to try soon, on my Pinterest board.

Do you have a healthy recipe that turned out tastier than you expected?

What’s your go to fast and easy recipe?  Leave me a comment below!

Thanks for taking the time to visit my blog! Come back again soon. 🙂

And as always…

Keep running!

Denise

 

 

 

 

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