INGREDIENTS
Nonstick cooking spray
6
ounces breakfast bulk turkey sausage
1
cup frozen corn
4
ounces uncooked orzo pasta or small shell pasta
1
cup canned black beans, rinsed and drained
Salsa Cruda (recipe) or 1-3/4 cups mild picante sauce, divided
1/2
cup water
1/4
cup cornmeal
1
tablespoon chili powder
1/2
teaspoon ground cumin
4
medium green bell peppers, halved lengthwise with stems and seeds removed
1/2
cup (2 ounces) shredded reduced-fat sharp Cheddar cheese
1/2
cup fat-free sour cream
1/4
cup chopped fresh cilantro leaves or finely chopped green onions
PREPARATION:
- 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.
- 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.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
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
