Southwestern Stuffed Peppers

Southwestern Stuffed Peppers


Electric Skillet (or large skillet for a smaller portion)
Serves 4-5


  • 6 Mixed Peppers (green, red, orange, and/or yellow), cut in half and the seeds removed.
  • 1 lb ground turkey sausage
  • 1/2 Cup Rice
  • 16 oz Salsa
  • 1/2 Cup Chicken Broth
  • 1/2 Sweet Onion, chopped fine
  • 1/2 Cup Celery, chopped fine
  • 3 Garlic cloves, minced
  • 1 TBSP worchestershire sauce
  • 1 tsp Heck Yeah Seasoning
  • 1/2 Cup Bread Crumbs
  • 1 Cup Black Beans
  • 1 Cup Whole Kernel Corn, frozen
  • 1 Cup 2% Colby Jack Cheese, Shredded plus more for garnish
  • 1 TBSP Olive Oil

For serving: fat free sour cream, chopped green onions, salsa, tortilla chips, and shredded 2% colby jack cheese.


Heat the skillet on 350 (medium heat). Add the olive oil and onion, celery, and garlic. Saute until tender (about 5-7 minutes). Add the turkey sausage and combine well. When browned, add the rice, chicken broth, salsa, worchestershire cause, and darn good. Cover and cook until water begins to bubble around the edge (or the whistle sounds). Reduce the temperature to simmer (or low) and continue to cook for about 10-15 mintues or until the rice is cooked through.
When the rice is cooked through, removed the mixture from the pan into a mixing bowl, allowing the pan to cool. Stir in the breadcrumbs, corn, black beans, and 1 cup of cheese. Fill each pepper section full with the mixture and place back in the panm, pepper side down. Add in 2 TBSP of water to the bottom of the pan and cover. Return the temperature to 350 (or medium heat) and cook until water begins to bubble around the edges (or the whistle sounds). Unplug the unit (or turn the burner off), and allow to stand covered (whistle closed) for about 15 minutes. Uncover and sprinkle the tops with shredded cheese to serve.
Serve with shredded cheese, sour cream, salsa, chopped green onions, and tortilla chips.

MDR Healthy Cooking
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