Low-fat stuffed peppers
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Serves  6  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
499
Fat
5.4g
Saturated Fat
1.8g
Carbs
59g
Sugars
7.5g
Protein
34.8g
Fibre
14.4g
Sodium
0.84g
Ingredients
3 red or yellow peppers (or a combination), halved and deseeded
1 tbsp Olive oil, for drizzling
500 ml chicken stock
180 g brown rice
250 g turkey or pork mince
1 onion, chopped
30 g sachet of taco or enchilada seasoning
400 g tin of black beans, drained and rinsed
200 g tin of sweetcorn
300 g jar of salsa
80 g Cheddar, grated
2 tbsp Fresh coriander leaves, chopped
4 tbsp Sour cream
1 Avocado, sliced
Method

1         Preheat the oven to 200˚C/180˚C fan/gas mark 6. Lightly coat the peppers with olive oil and roast in a baking dish for 20 minutes until just tender. Set aside until they are cool enough to handle.

2         Meanwhile, bring the chicken stock to a boil in a saucepan and add the rice. Bring back to the boil, then reduce the heat and cook, covered with a lid, for 15-20 minutes until the rice is tender.

3         Heat a bit more oil in a frying pan over a medium heat and cook the turkey and onion for 7-9 minutes until cooked through.

4         Combine the taco seasoning, cooked turkey, onions, black beans, sweetcorn and rice in a large bowl. Add the salsa and mix well.

5         Carefully spoon the turkey mixture into each half of the peppers and place back into the baking dish. Cook for 15-20 minutes.

6         Sprinkle over the Cheddar and return to the oven for a few more minutes until melted. Serve warm with fresh coriander, sour cream and sliced avocado.