Turkey Stuffed Peppers

Don't worry I am still on my quest to drop some lb's and get into shape.  While looking for more low carb dinners I thought about trying some stuffed peppers.  These were easy, turned out great and also make awesome leftovers! This recipe makes a large amount so it is great if you have a family.  If you don't have a house full then it works great to take for lunch the next day.  We finished the last 2 stuffed peppers this morning, by throwing a fried egg on top it was a great option for a lazy weekend breakfast.

Turkey Stuffed Peppers

 

*This recipe will make 8 stuffed pepper halves

*Each pepper half is 4 weight watcher points

 

Peppers before covering and placing in the oven
Picture only shows 6 as I ran out of room, I cooked
the other 2 in a smaller dish.

What you need:

- 1 package of lean ground Turkey (The package I bought was a little less that 1 lb).

- 10-14 oz of canned tomatoes, drained

- 1 medium sized jalapeno (slice thinly with seeds removed), or 1/8 cup of jarred jalapenos ** omit if you do not like spicy foods

- 1/2 a medium white onion, diced

- 2 garlic cloves,  minced

- 4 large bell peppers (any color, I used 2 red and 2 green)

- 1 1/2 cup of Mexican blend shredded cheese

- 1/4 cup of sour cream **optional

- 1 small can of enchilada sauce (I like the mild green sauce)

- Salt/Pepper/Paprika to taste

 

What to do:

-Preheat over to 375 degrees.

-In a medium sized pan saute ground turkey over medium heat.  Sprinkle with salt, pepper and paprika. Once the turkey starts to break

up, add the diced onions and jalapenos. 

Once onions start to soften and meat starts to get brown add the tomatoes.  Cook in pan until meat is done. About 2-3 minutes before the meat is done, add minced garlic to the mixture.

-While turkey is cooking slice each pepper in half (up and down), remove seeds and you will have two small pepper cups. 

- Line peppers face up in a casserole dish. Scoop the meat mixture into each pepper until full.  Use all of the meat mixture spreading evenly on each pepper. Pour the enchilada sauce evenly over peppers letting some fall into bottom of dish so that the peppers can cook in the sauce.

-Once peppers are full sprinkle cheese evenly on top of each pepper.

-Cover casserole dish in aluminum full and bake for about 25 minutes.  After 25 minutes remove foil and continue to bake until cheese is bubbly (about 10-15 more minutes).

- When done serve with a dollop of sour cream if desired!  We enjoyed our peppers with some re-fried beans.