See Also: Mexican Stuffed Peppers(recipes)
Pork & Peppers Mexican-Style(recipes)
Stuffed Summer Peppers(recipes)
Stuffed Baby Peppers(recipes)
Stuffed Bell Peppers(recipes)
Southwestern Stuffed Peppers(recipes)
Stuffed Sweet Peppers(recipes)
Lighter Stuffed Peppers(recipes)
Chili-Stuffed Poblano Peppers(recipes)
Chicken Rolls Stuffed with Peppers(recipes)

Mexican Stuffed Peppers (recipes)


Mexican Stuffed Peppers

Yield: Makes 4 servings

Travel south-of-the-border with these spicy colorful and festive peppers. Stuffed with sausage, pasta, black beans and cornmeal, you will never have to leave the kitchen to bring the fiesta to your home.





Ingredients:



Nonstick cooking spray

6ounces breakfast bulk turkey sausage

1cup frozen corn

4ounces uncooked orzo pasta or small shell pasta

1cup canned black beans, rinsed and drained

Salsa Cruda (recipe follows) or 1-3/4 cups mild picante sauce, divided

1/2cup water

1/4cup cornmeal

1tablespoon chili powder

1/2teaspoon ground cumin

4medium green bell peppers, halved lengthwise with stems and seeds removed

1/2cup (2 ounces) shredded reduced-fat sharp Cheddar cheese

1/2cup fat-free sour cream

1/4cup chopped fresh cilantro leaves or finely chopped green onions









Preparation:





1.Preheat oven to 350°F. Spray large nonstick skillet with cooking spray. Heat over high heat until hot. Brown turkey over medium-high heat 6 to 8 minutes or until no longer pink, stirring to separate turkey; drain fat. Add corn, pasta, beans, 1-1/4 cups Salsa Cruda, water, cornmeal, chili powder and cumin. Bring to a boil; remove from heat.2.Place pepper halves in 13X9-inch baking pan. Fill with each pepper half with equal amounts of sausage mixture; cover tightly with foil. Bake 1 hour and 15 minutes. Remove from oven; top each pepper half with 1/8 remaining Salsa Cruda. Sprinkle cheese over peppers. Top each half with 1 tablespoon sour cream; sprinkle with cilantro.









Nutritional Information:







Serving Size:







Sodium

729 mg







Protein

25 g







Fiber

8 g







Carbohydrate

63 g







Cholesterol

45 mg







Saturated Fat

2 g







Total Fat

10 g







Calories from Fat

21 %







Calories

409









Dietary Exchange:







Meat

1-1/2







Vegetable

3







Starch

3







Fat

1







Salsa Cruda



Ingredients:



2cups chopped tomato

1/4cup minced onion

1/4cup minced fresh cilantro (optional)

1/4cup lime juice

1jalapeño pepper,* seeded, minced

2cloves garlic, minced









Preparation:





1.Combine tomato, onion, cilantro, lime juice, jalapeño and garlic in small bowl. Stir to combine.