We’ve all been there. You wake-up and imagine the next hour lounging on the couch, channel surfing in pj’s and munching on the best bowl of cereal you’ve had in a long long time. So…you take action. Open the fridge and WHAT?! No milk! Your heart sinks and do you even have a plan B?? A Poptart…maybe…
I was in this exact predicament a few nights ago. No, not with cereal. I wanted tacos and I wanted them stat! The predicament…A: I didn’t have wraps or taco shells, B: I didn’t feel like leaving my house to get take-out tacos and C: I didn’t want a “burrito bowl” I needed a vehicle for the zesty taco insides. Time to improvise!
The stuffed pepper approach to tacos! I used the ingredients I had on hand to make these south-of-the-border babes: lean ground turkey breast, bell peppers, black beans, green chilis, corn, salsa and cheese. This recipe is super colorful and packed with nutrition. If you’re watching your carb in-take, then you’ll appreciate this recipe too!
Nutritional perks –
Turkey – low fat and an excellent source of protein
Black beans – low in saturated fat and cholesterol, great source of protein, dietary fiber and folate
Bell pepper – great source of folate, magnesium and dietary fiber as well as Vitamin A, C, K and B6. Dang! Bell pepper you rock!
Corn – good source of dietary fiber and folate
South-of-the-Border Stuffed Peppers
Serves 4 or 8
1 lb ground turkey breast
4 bell peppers
1 medium onion, diced
1 Tbs olive oil
1 16 oz can black beans, drained and rinsed
1 16 oz can can yellow corn, drained and rinsed. You can also use frozen corn, thawed.
4 oz can green chilis
1/4 tsp cumin
Salt and pepper to taste
Your favorite salsa
Your favorite cheese. I used shredded sharp cheddar.
Preheat over to 350 degrees. Bring a pot (big enough to fit 4 pepper halves) of water to a boil.
Cut the bell peppers on the vertical. You can also remove the top and make the pepper stand up-right for the filling. This approach would give you 4 servings but I decided to cut vertically, which yields 8 servings or 4 servings depending on how hungry you are. I didn’t actually cook 8 servings because I used the remaining 4 halves for snacking!
Dip the bell peppers in the rapidly boiling water for 5 minutes. Remove and add to an oven-safe baking dish.
Add black beans, corn and green chili into the turkey and onion mixture. Give it a good stir! Salt and pepper to taste.
Generously add the filling to the bell pepper halves. Top the filling with your favorite salsa!
Before placing in the oven, add 1 to 2 inches of water in the pan to create some steam for the bell peppers during cooking.
Now, gobble up the un-taco! Some low fat sour cream would work well on that too!