Authentic Mexican Cuisine Done Healthy
- 6-8 bell peppers
- 1 ½ cup cooked rice; low-carb (Palmini, riced Cauliflower, etc.)
- ½ pound ground turkey
- ½ pound lean ground beef
- Taco seasoning (I use spicy)
- 1 ½ cup salsa
- 1-8 ounce can tomato sauce; divided
- 1-15 ounce can black beans; rinsed & drained
- 1 cup corn; frozen or canned
- 1 ¼ cup cheese; grated (cheddar, Monterey Jack, pepper jack, Mexican blend)
- ½ tsp cumin
- ½ tsp chili powder
- 1-2 tsp minced garlic
- 1/8 tsp salt and pepper; to taste
- ½ cup water
- 1/8 tsp cumin
- 1/8 tsp chili powder
- ¼ tsp ground garlic
- 1/8 tsp salt and pepper
- 1 tsp oregano
- 4 ounces of divided tomato sauce from earlier
- Preheat the oven to 375°
- In a frying pan, add the ground turkey and lean beef. Cook the meat until it is browned and nearly done.
- While the meat is cooking, wash the peppers and cut the tops off. Scrap out the seeds and veins.
- Boil a large pot of water and add the peppers for about 5 minutes. This helps make them more tender. (This will make them more fragile when stuffing them but it’s so much better!)
- Gently pour the pot of water and peppers into a strainer and allow them to cool for a few minutes.
- Arrange the completely drained peppers upright in a 9×13” casserole dish.
- Using the same strainer, drain the fat off of the meat mixture. Return the meat to the pan and add ½ cup of water and 1 package of taco seasoning stirring to blend.
- Let simmer for a few minutes.
- Add the corn, rice, salsa, 4 ounces of tomato sauce, cumin, chili powder, garlic, cheese, salt, and pepper to the meat mixture and blend well.
- Gently fold in the black beans.
For the Homemade Sauce:
- Mix together the water, remaining tomato sauce, and all the herbs/spices and pour into the bottom of the baking dish surrounding the peppers, saving some for serving.
- Spoon the meat/rice mixture into each bell pepper to the rim.
- Evenly disperse any leftovers around the peppers.
- Cover with foil and place in preheated oven. Bake for 45 minutes to one hour or until the peppers are tender and meat mixture is hot.
- Turn the oven off and remove the dish from the oven. Remove the foil and sprinkle with cheese.
- Place back into the still warm oven to melt the cheese.
- Spoon some pre-made sauce onto each plate and place a stuffed pepper in the center.
- Garnish with cilantro and sour cream (optional)
- Serve and Enjoy.