Nothing too exciting happening around here lately. Just our usual gym, preschool, and messy house routine. We had our friends over for dinner last Saturday and made another version of Green Chile Stew, and this one might be my favorite. I’ve probably said that before, but really, this one was good. Plus I just really like Green Chile Stew. I’ll post the recipe when I get it off of Brent’s computer.
Last night I made this amazing dinner that I saw on Pinterest, and was of course from Skinnytaste.com. It was easy and quick, and both my kiddos cleaned their plates! I made a few modifications based on what I had on hand, but the flavor was so good, I will definitely be making it many more times. I used ground venison instead of turkey, and no hot peppers or the little ones would not have eaten it. And we were out of cumin so I used some chicken taco seasoning that I had in the pantry.
Here is the original recipe.
Santa Fe Turkey Stuffed Peppers
Servings: 6 • Serving Size: 1/2 pepper
Calories: 160 • Fat: 3 g • Carbs: 19 g
For the filling:
1/2 lb 99% lean ground turkey
3/4 cups canned black beans, rinsed and drained
3/4 cups frozen corn
1 hot pickled serrano pepper, chopped (or jalepeño) more to taste
1 large diced tomato
1 cloves garlic, minced
3 tbsp chopped onion
2 tbsp chopped cilantro, plus more for garnish
1 tsp cumin
kosher salt to taste
For the peppers:
3 red bell peppers, cut in half lengthwise
1/3 cup reduced sodium, fat free chicken broth
9 tbsp shredded reduced-fat Sargento Monterey Jack cheese
1 tbsp chopped scallions, for garnish
In a large skillet brown the meat and season with salt. When the meat is browned, add onion, garlic, black beans, cilantro, serrano pepper, diced tomatoes, and cumin. Mix well and simmer on low, covered for 20 minutes. Remove lid, add corn and simmer an additional 5 minutes or until all the liquid reduces.
Preheat oven to 350°. Cut peppers in half lengthwise, removing seeds and stem.
Place peppers, cut side up in an oven-proof dish. 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 45-50 minutes, or until the peppers become soft.
Remove foil, top each with 1 1/2 tbsp of cheese and bake uncovered an additional 5 minutes. Top with scallions and serve with reduced-fat sour cream if desired (optional).
I did put some sour cream on mine, and a little bit of my homemade salsa. I cut up an avocado and served it as a side, much to the delight of the kids. Then I had another one! Lean and low calorie, I didn’t feel guilty at all. It was seriously so good. One of my favorite recipes I think, especially because it was easy, I made everything ahead of time and popped it in the oven an hour before we wanted to eat. But also because both kids liked it. I have been trying really hard to make kid friendly meals without compromising flavor or nutrition. Plus it uses venison, which I prefer over any other ground meat, and am trying to use it creatively, rather in just chili and spaghetti. But use whatever you want! Just make it!