This southwest twist on stuffed bell peppers will leave you fully satisfied and speechless! It’s packed with flavor, but not with all the added calories. Add a salad on the side and you’ve got yourself a meal!
You will need:
- 5 bell peppers (any color)
- 1 lb 90% lean ground turkey
- 1 cup black beans drained
- 2 cups sweetcorn drained
- 1 cup diced tomatoes drained
- 1/4 cup + 2 Tbsp medium chipotle sauce
- 1 Tbsp garlic powder
- 1/2 cup mozzarella cheese
- salt and pepper to taste
- For the garlic chipotle drizzle:
- 1/4 cup fat free Greek yogurt, plain
- 1/4 cup medium chipotle sauce
- 1 tbs garlic powder
Preheat oven to 350 degrees F. In a medium sized skillet, cook the ground turkey until it is no longer pink. Add the chipotle sauce, corn, black beans, diced tomatoes, garlic powder, salt and pepper and continue to cook for approximately 5 minutes, stirring occasionally.
Slice the bell peppers in half and carefully use a knife to cut out the center and the seeds. Arrange the peppers on a baking dish and fill each one with the ground turkey mixture. Cover the baking dish with foil and bake for approximately 30-35 minutes, or until the peppers are slightly tender. Remove baking dish from the oven and top with a little mozzarella cheese. Return peppers to the oven, uncovered, for approximately 5 minutes or until cheese has melted fully.
In a small bowl, combine the Greek yogurt with the garlic powder and the chipotle sauce, drizzle over the peppers.
Nutrition Facts per Pepper: