Sante Fe Stuffed Peppers

I love the recipe for Sante Fe Chicken so when I came across a website for Sante Fe Stuffed Peppers I had to try it. Unlike most of the other meals on here this one most likely is not a 'lunch the next day' type of meal and because of the time it takes to make this it also is not a good 'after a long day in the office' type of meal. I like to think of this meal as a Saturday evening meal that the whole family can enjoy. Something that I did discover however is the left over turkey mixture makes for a great topping over some rice the next day. Add a little hot sauce to this and you can certainly use this as a lunch. I as always tweeked a few things from the original recipe but if you are interested in my inspiration for this meal you can visit www.skinnytaste.com/2012/09/santa-fe-turkey-stuffed-peppers.html.

Ingredients:

- 1 can of corn nibblets

- 1 can of black beans

- 2 Tbsp of Cilantro, minced

- 1 hot pepper, diced

- 1 Tsp of garlic, minced

- 1 package of lean ground turkey

- 1 handful of Skim Mozz cheese, shredded

- 1 handful of cheddar, shredded

- 2 green onions, white parts only, diced

- 1/2 onion, diced

- 1 Tbsp Cumin

- 1/2 can diced tomatoes

- 3 Red peppers, sliced in half

Directions:

In a large skillet brown the turkey. Once browned add corn, beans, cumin, onion, tomatoes, hot pepper and garlic and simmer covered, 20 mins.

Preheat oven to 350F/176C. Place peppers cut side up on baking dish, about 1 inch deep. Fill each pepper with approx 1/2 cup of filling. Pour approx 1/3 cup of broth in dish and cover tightly with foil and bake for 40 min. Remove from oven, sprinkle with cheese and bake for additional 5 mins uncovered.

Top with green onions and sour cream if desired.

Enjoy!