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Rainbow Stuffed Peppers

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Submitted by babydee1260

YIELD

4 to 8 serve

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

1 1
1 1
EACH EACH GREEN BELL PEPPERS
1 1
EACH EACH ORANGE BELL PEPPER *
½ 226.8
POUND G GROUND TURKEY
79
CUP ML RED ONION
diced
1 1
CAN CAN REFRIED BEANS
(16 ounces) *
1 1
CAN CAN CORN KERNELS, CANNED
drained, 8 1/2 ounces
¾ 177
CUP ML SALSA
green tomatillo *
½ 118
CUP ML RICE
cooked
3E+1
CUP ML PARSLEY LEAVES
fresh, chopped
1 5
TEASPOON ML GARLIC POWDER
¼ 1.3
TEASPOON ML CHILI POWDER
¼ 1.3
TEASPOON ML CUMIN
ground
1 1
X X SALT
to taste *

Directions

Cut bell peppers in half from top of stem to bottom; discard seeds and membranes.

In large pot of boiling water, blanch peppers for 3 minutes; invert to drain.

In medium skillet, brown turkey with onions.

Add remaining ingredients and simmer until mixture is hot and bubbly.

Place peppers in 13 x 9 x 2-inch baking dish ; stuff peppers with bean mixture.

Bake, covered, at 350℉ (180℃) F for 35 to 40 minutes.

Serve with additional salsa. Makes 4 to 8 servings.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 291g (10.3 oz)
Amount per Serving
Calories 314 25% from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 58mg 19%
Sodium 292mg 12%
Total Carbohydrate 14g 14%
Dietary Fiber 4g 15%
Sugars g
Protein 41g
Vitamin A 27% Vitamin C 253%
Calcium 4% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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