Mexican Stuffed Peppers
Prep Time15 mins
Cook Time1 hr 25 mins
- 1 Cup Rice White or brown, cooked
- 1 Pound Ground turkey 85/15
- 2 T Vegetable oil
- 8 oz Black beans
- 19 oz Enchiladas sauce
- 2-3 Green peppers
- 1 Cup Cheddar cheese
- 1 T Salt
- 2 TB Butter
- 1 TB Flour
- 1 Cup Milk
- 2 cups Pepper jack cheese Fresh grated
Preheat oven to 350 degrees.
Add 2 T vegetable oil to larg pan over medium heat, then add turkey meat. Cook until no longer pink, about 10 minutes.
Combine cooked rice, salt, ground turkey and black beans in a bowl and mix well.
Cut the green peppers in half. Carefully remove the seeds and the white veins. You want to make sure that the shell is intact, and retains a bowl-like shape.
Place the peppers, open side down in a lasagna tray. Spray the peppers with a little cooking spray.
Turnover and fill the peppers with the meat mixture.
Place the peppers in the lasagna tray and then pour the enchilada sauce around the peppers. Cover with foil and bake for 1 hour.
Remove foil, cover each pepper with a generous amount of cheddar cheese, return to the oven and bake for another 10 – 15 minutes.
Remove peppers from the oven and let sit for 5 minutes.
To serve. Place pepper on a plate and surround with some of the enchiladas sauce. Place cheese sauce on the table so people can help themselves. Enjoy!!
Add butter to a pan over medium heat and melt.
Sprinkle flour into the butter and mix. Cook for 1 minute.
Add milk gradually, ¼ cup at a time, whisking constantly.
Once the sauce is completely smooth, add cheese and whisk.
Continue to cook until it thickens.
Calories: 797kcal | Carbohydrates: 44g | Protein: 59g | Fat: 44g | Saturated Fat: 28g | Cholesterol: 164mg | Sodium: 3527mg | Potassium: 808mg | Fiber: 8g | Sugar: 14g | Vitamin A: 2140IU | Vitamin C: 51mg | Calcium: 723mg | Iron: 4mg