Southwestern Stuffed Peppers
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- 1 cup(s) Long-grain white rice
- 1 tablespoon(s) olive oil
- 6 Scallions Thinly sliced, white and green parts separated
- 8 ounce(s) Ground turkey
- 1 cup(s) Frozen Corn
- 4 1/2 ounce(s) Chopped green chiles
- 4 ounce(s) Reduced fat Monterey Jack cheese
- 4 Large red bell peppers Halved lengthwise, seeded
- 1/2 cup(s) Plain low fat yogurt
- Heat oven to 375. Cook rice according to directions.
- Heat oil in a large skillet over medium-high heat add the scallion whites and ground turkey cook until turkey is no longer pink, breaking turkey meat as it cooks. (3-5 min)
- Stir in the corn, chiles, cumin, cooked rice, 2oz Monterrey Jack salt & pepper
- Put red peppers in 9-by-13 baking dish, cut side up. Divide turkey mixture among the bell peppers, add 1/2 cup water to dish, cover tightly with foil and bake until peppers are soft (30 - 40 min)
- Uncover, sprinkle with remaining Monterey Jack and bake uncovered 5 - 7 minutes until browned.
- In a small bowl, whisk together yogurt and 1/4 cup of water. Drizzle over peppers. Top with green scallions and salsa
This recipe is a personal recipe added by Billiez and has not been tested or endorsed by MyRecipes.
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Southwestern Stuffed Peppers Recipe at a Glance
- COURSE: Main Dishes