I Loooovvvee stuffed peppers. And Mexican food. Jalapeno Turkey stuffed peppers are amazing! And at about 450 cals

for two of these peppers, I can still have a pretty large side of brown rice and not even feel bad about it :)

 

Here's what you'll need: 

10 oz. Extra Lean Ground Turkey

Reduced Sodium Black Beans

Small can of Mexicorn

2 Red Bell Peppers, cut in half lengthwise with seeds and ribs removed

Italian Style Cheese, 1/2 c.

2 tbsp. chili powder

1 tsp. garlic powder

½ tsp. onion powder

¼ tsp. cayenne pepper

1 tsp. oregano

1 tsp. paprika

Jalapeno Green Salsa:

1 Jalapeno, diced

2 Tomatillos, diced

1 tsp. Garlic Powder

1 tsp. Onion Powder

 

Preheat oven to 375 degrees.

In a skillet, add the ground turkey and seasonings, then cook over medium heat until cooked through.

Drain (to get any grease out... there likely won't be much, though), and then add the black beans and mexicorn.

Throw all of your salsa ingredients into a blender, blend until smooth.

Add salsa to turkey mixture.

Stir to combine.

Put your Red Pepper shells on a baking sheet and fill with the salsa turkey/bean/corn mixture.

Top with cheese and bake for 30-40 minutes, or until peppers are soft.

 

Enjoy!