Time 45m Yield 4 serving(s) Number Of Ingredients 16 Steps:
Preheat oven to 350°F Spray a medium, nonstick skillet with nonstick cooking spray and place over medium-low heat. Add onion, garlic, chili powder, cumin, salt and pepper. Cook, partially covered and stirring often, until very soft, about 7 minutes. Increase heat to medium. Crumble in turkey and brown well. Drain off any fat. Add tomatoes, and simmer until juices evaporate, 7-10 minutes. Meanwhile, blanch peppers, in a large pot of boiling water for 2 minutes. Drain well. Place cut-side up on a rimmed baking sheet. Combine hot meat mixture with rice and corn. Stir in egg and coriander. Divide mixture evenly between pepper halves, mounding as needed. Bake until peppers are softened, 10-15 minutes. Garnish with fat-free sour cream. Serve with spinach tossed with dressing.
Time 1h15m Yield 6 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. In a bowl, mix the cooked rice, beef, onion, egg, salt, and 1/2 cup salsa. Stuff orange, yellow, and red bell pepper halves with equal amounts of the rice mixture. Arrange pepper halves in the baking dish, and top with remaining salsa. Bake uncovered 1 hour in the preheated oven, until peppers are soft and filling has reached a minimum temperature of 160 degrees F (72 degrees C).
Time 25m Yield 8 stuffed pepper halves Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees. Cut the peppers in half lengthwise and clean out the seeds. Chop the onion and sauté until they are soft but still slightly firm. Mix the onion, black beans, and corn together in a mixing bowl. In a separate mixing bowl, combine the olive oil, cumin, cayenne pepper, garlic, and cilantro. Add the oil mixture to the vegetables, mix until they are thoroughly coated. Fill the pepper halves with the mixture. Top each pepper with combination of the two cheeses. On a cookie sheet, bake for 8-10 minutes or until the cheese is completely melted.
Time 1h15m Yield 6 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. In a bowl, mix the cooked rice, beef, onion, egg, salt, and 1/2 cup salsa. Stuff orange, yellow, and red bell pepper halves with equal amounts of the rice mixture. Arrange pepper halves in the baking dish, and top with remaining salsa. Bake uncovered 1 hour in the preheated oven, until peppers are soft and filling has reached a minimum temperature of 160 degrees F (72 degrees C).
