Using naturally low-carb veggies as a base for your dish is a tasty and versatile way to serve up a healthy meal. These roasted stuffed peppers are filled with taco-seasoned lean ground turkey and tomatoes, and topped with melted cheese. ~Taco Stuffed Peppers~ Ingredients 1 red bell pepper, halved lengthwise and seeds removed 1 cubanelle pepper, halved lengthwise and seeds removed 1 lb. lean ground turkey 1 small can of diced tomatoes with green chiles, drained 1 envelope taco seasoning mix ¾ cup water Handful of shredded cheddar cheese and shredded Monterrey Jack cheese (or use a Mexican style cheese blend) Directions 1. Preheat the oven to 375 degrees. Line a baking sheet with foil and coat with cooking spray. Roast the peppers for 25 minutes. 2. While the peppers are baking, cook the taco meat. Coat a skillet with cooking spray and crumble the ground turkey over medium-high heat, stirring until the turkey is completely browned, about 7-10 minutes. Drain. Add the diced tomatoes, taco seasoning mix, and water to the pan, and bring to a boil; then lower the heat to medium-low, cover with a lid, and cook for 5 minutes.
3. Spoon the taco meat into the peppers, and sprinkle some cheddar and Monterrey Jack cheese on top. Broil in the upper third of the oven for 3-5 minutes to melt the cheese. Serve with brown rice or a side of roasted vegetables. Enjoy!
0 Comments
Your comment will be posted after it is approved.
Leave a Reply. |
Archives
August 2017
Categories
All
|