Eating Light - Southwestern Stuffed Peppers

Hi sweet friends! I am so sorry for my terribly long absence. It's so frustrating when "real life" gets in the way of blogging! 

This weekend is my brother in law's wedding and the festivities include a bridesmaids day at the spa (Thursday), a "Red Carpet Glamour" welcome party and rehearsal dinner (Friday), and of course the wedding (Saturday)!  I am wearing a bridesmaids dress on Saturday, but for the party on Friday, I will be wearing one of these two dresses (Herve Leger, Dolce & Gabbana) from Rent the Runway. I am so excited for them to arrive this week, and I am just praying that one of them will fit! So in preparation for squeezing into one of these dresses, I have been eating super healthy. 

I found this recipe from Real Simple for Southwestern Stuffed Peppers. I knew that I had to try it but I made some simple substitutions to make it healthier. It was the perfect Saturday night dinner! Here is how I made it. 

  • 1 cup brown rice
  • 1 tablespoon olive oil
  • 6 scallions, thinly sliced, white and green parts separated
  • 1/2 pound lean ground turkey
  • 1 cup frozen corn
  • 1 4.5-ounce can chopped green chilies
  • 1 teaspoon ground cumin
  • 4 ounces reduced fat Monterey Jack, grated (1 cup)
  • kosher salt and black pepper
  • 4 large bell peppers, tops, ribs and seeds removed
  • 1/2 cup plain low-fat Greek yogurt
  • Hot sauce (optional)
  • Salsa, for serving
1. Heat oven to 375° F. Cook the rice according to the package directions.
2. Heat the oil in a large skillet over medium-high heat. Add the scallion whites and turkey and cook, breaking the beef up with a spoon, until no longer pink, 3 to 5 minutes. Stir in the corn, chilies, cumin, cooked rice, ½ cup of the Monterey Jack, ½ teaspoon salt, and ¼ teaspoon black pepper. I also added a few drops of hot sauce, but that is optional. 
3. Arrange the bell peppers, cut-side up, in a small baking dish or pan. Divide the turkey mixture among the bell peppers, add ½ cup water to the dish, tightly cover the dish with foil, and bake until the bell peppers are soft, 30 to 40 minutes. Uncover, sprinkle with the remaining ½ cup of Monterey Jack, and bake until browned, 5 to 7 minutes more.
4. In a small bowl, whisk together the yogurt and ¼ cup water. Drizzle over the bell peppers and top with the salsa and scallion greens.
  1. Yum!! Those look fantastic!! I would totally want to make them! Hope you're week is off to a good start my friend!

  2. Oh my goodness these look delicious!

  3. Both of those dresses are just gorgeous! I have to admit I love the fuchsia one, I am such a sucker for color. Don't apologize for your absence, a busy life is wonderful!

  4. My husband would go nuts for these! :) thanks for sharing!

  5. I LOVE stuffed peppers, and this recipe looks super good! xo

  6. This looks delicious and the wedding plans sound very exciting!

  7. O I saw these in RS last month but Im glad you made a lighter version. I hadnt tried them yet since they arent in the old diet plan. This looks like a great idea now!

  8. These look sooo yummy :) I'm going to write this in my recipe book :) Thanks for sharing :) x

  9. Great pictures! I will have to try this!!!

  10. wow those look amazing and are healthy too!!!

    Thanks for sharing!

    xoxo Nina

  11. Looks so good! I just bookmarked it to make later :)


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