I had 8 small-medium sized green peppers. I started off with de-seeding the pepper and removing the stem. The easiest way to do so is to stick the knife in the top of the pepper and make a circle around the stem. You are able to pull out the stem and most of the seeds in one easy motion. I doubled check for any loose seeds before I moved on. After removing the stem and seeds, I sliced them in half straight down the center of the pepper.
Next, I boiled some water, which I placed 3 pepper halves into at a time. I let them boil for 3-4 minutes then removed and continued with the others until all had boiled for 3-4 minutes.
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While in the water |
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After removing them from the water |
After the ground turkey taco meat was reheated, I used 1/4c and scooped meat into each pepper half.
Lastly, I topped each pepper half with 1/2 slice of Sargento Pepper Jack (new and only 40 calories a slice) to add a little kick to the pepper!
I placed it in the oven at 350* for 20 minutes.
I served the Taco Stuffed Peppers with a container Minute Ready to Serve Brown Rice.
A healthy dinner is served in under an hour!
According to the my calculations on My Fitness Pal
168 calories included:
2 pepper halves (1 whole green bell pepper)
1 slice of Sargento Pepper Jack (split on two halves)
2 oz of Ground Turkey Taco Meat (made with McCormicks Taco Seasoning/Water)
With Minute Read to Serve Brown Rice Cup of 230 calories
Total of 398 calories for the entire dinner
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