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5 from 8 votes
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Mexican Stuffed Bell Peppers

Cuisinicity Tip: I like to use smoked mozzarella because it has such a rich flavor and I can get away with using it sparingly–just enough to give it that sizzling-out-of-the-oven-cheesy taste but not so much that the saturated fat content gets too high! Cuisinicity Tip 2: Note that I do not add any salt to this recipe because the refried beans, salsa and smoked mozzarella already take care of that!
Servings 4
Author Catherine Katz

Ingredients

  • 4 red or yellow bell peppers
  • 1 Tbsp extra-virgin olive oil
  • 1 clove garlic minced
  • 8 ounces lean ground turkey
  • 1 can 15 oz fat-free vegetarian refried beans (no added sugar)
  • 1 1/2 cups mild salsa no added sugar
  • 3/4 cup cooked bulgur wheat*
  • 1/4 cup grated smoked mozzarella cheese

Instructions

  1. *To cook the bulgur wheat:
  2. Boil 2/3 cup water in a small pan, then add ½ cup dry bulgur wheat. Cook for 3-4 minutes, uncovered, then turn off the stove and cover for 5 minutes. That will make about 3/4 cups cooked bulgur wheat, which is what you need.
  3. Preheat the oven to 350°F.
  4. Rinse and dry the peppers. Slice off the tops, remove the cores and seeds, and place in a baking pan.
  5. Heat the oil in a skillet. Add the garlic and sauté for a few seconds. Add the ground turkey and cook, stirring constantly for 5 minutes so it doesn't clump.
  6. Add the refried beans, salsa, and cooked bulgur wheat and cook for 3 to 4 minutes, or until bubbly.
  7. Stuff each pepper with 1/4 of the stuffing and top with 1/4 of the cheese.
  8. Bake for 20 to 25 minutes, then broil for 5 minutes, or until the cheese is sizzling and golden.