Could I grill these?
You could most definitely grill these. We recommend wrapping them in foil to grill them, and we don’t recommend flipping them.
Keep the grill on low and cook low and slow, for the best results.
If you flip them, the ingredients will slip out, and the cheese will melt to the foil.
What other meat would be good in these?
If you are looking to add a different kind of meat to these stuffed peppers, here is what we recommend:
-Ground Beef
-Ground Turkey
-Chicken (grilled or shredded)
-Steak
-Shredded Turkey Breast
-Chicken Sausage
You could really use any meat. You could even turn these into breakfast stuffed peppers, with egg and bacon. Have fun with your stuffed peppers, and add all your favorite taco toppings.
I love topping mine off with guacamole.
Looking for a tasty dessert to serve with this? Watch how to make our favorite:
Did you know we have a Youtube Channel? We created it just for you. We wanted to show you how simple and delicious our recipes are.
We take you through each recipe, step by step, and show you exactly how to make it. We answer all your questions, and help you get the recipe, perfect, each and every time you make it.
If you are looking for more simple and delicious recipes, head over to our channel and check them out.
This Strawberry Fruit Pizza will be your new family favorite. It is so easy to make and full of delicious, fruity flavor.
Watch how to make it, here:
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Looking for more easy dinners? Here are a few of our favorites:
- Garlic Lime Marinated Pork Chops
- Low Fat Turkey Bacon Wrap
- Baked Chicken Parmesan Casserole
- Roasted Tomato Basil Soup
- Maple Dijon Glazed Chicken
Healthy Southwest Stuffed Red Peppers Recipe
Ingredients
Filling
- ½ pound ground turkey
- 15 ounces black beans, rinsed and drained
- 15.25 ounces corn, drained
- 1 tomato , diced
- 1 clove garlic, minced
- 4 Tablespoons onion, chopped
- 3 Tablespoons taco seasoning
- 1 Tablespoon cumin
- salt, to taste
For the peppers
- 3 red bell peppers, cut in half lengthwise
- ⅓ cup fat free chicken broth
- 9 Tablespoons shredded cheddar cheese
- 1 Tablespoon green onion, chopped
Equipment
Instructions
- In a large skillet brown the turkey and season with salt. When the turkey is starting to brown, add taco seasoning, onion and garlic. When turkey is cooked through add your black beans, corn, cilantro, diced tomatoes, and cumin. Mix well and simmer on low, covered for 10 minutes. Remove lid and cook for 5 to 10 more minutes until most of the liquid is gone.
- Preheat oven to 350°. Cut peppers in half lengthwise, removing seeds and stem.
- Place peppers, cut side up in an oven-proof dish. (I used a 9X13) Fill each pepper with 1/2 cup turkey mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 45 minutes, or until the peppers become soft.
- Place peppers, cut side up in an oven-proof dish. (I used a 9X13) Fill each pepper with 1/2 cup turkey mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 45 minutes, or until the peppers become soft.
- My husband ate it with his favorite salsa!
Nutrition
Be sure to not miss another recipe!
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Kristen
Thanks in advance,
Yoli