What you’ll need:
4 Sweet bell peppers of your color choice.
1 Yellow container of brown rice, or quinoa, cooked just shy of done
1/2 Yellow container of black beans, (canned) rinsed and drained
1/2 Yellow container of frozen corn
(If you do not like black beans you can use all corn and if you are not a corn lover, use all black beans)
2 Red containers of browned low fat ground turkey or beef, seasoned with 21 Day Fix Southwestern Seasoning (Or left over taco meat)
1 Green container of petite diced tomatoes (no sugar added, read the ingredients. Should only contain tomatoes and ascorbic acid) I sometimes use fresh salsa too.1 Green container of tomato sauce (same as diced tomatoes. Read the label.)
1 Blue container of your favorite cheese
What you’ll do:
1. Cook brown rice, or quinoa according to directions in your eating plan.
2. While rice/quinoa is simmering, brown ground meat and season with Southwest seasoning. Set aside to cool.
3. Drain and rinse black beans.
4. Portion out diced tomatoes, corn, and tomato sauce, and cheese.
5. Combine in large bowl meat, tomatoes, corn, rice/quinoa, beans, and sauce.
6. Cut caps off of peppers and pull out ribs and core. Rinse excess seeds out.
7. Stuff peppers with filling.
8. Sprinkle with cheese.
9. Bake at 375 Fahrenheit for 40-45 minutes, depending on the strength of your oven. Cheese should be melted and filling should be heated all the way through.
Dive in!
This recipe serves 4 with the following counts per stuffed pepper: 1 Red, 1/2 Yellow, 1 Green, 1/4 Blue.
I alter as I am not a fan of black beans this allows me to save my yellow container for a different meal.
i got it here
