Get ready to add some heat to your dinner table with our Spicy Southwest Stuffed Bell Peppers. This fiery and satisfying dish is packed with bold flavours, and the best part? It’s under 400 calories per serving. Let’s dive into this spicy culinary adventure that’s perfect for spice enthusiasts!
Ingredients (for 2 servings):
For the Stuffed Bell Peppers:
2 large bell peppers (any colour)
60g cup quinoa
225mls water
250g lean ground turkey or chicken
250g black beans, drained and rinsed
250g cup corn kernels (fresh, frozen, or canned)
30g cup diced red onion
30g cup diced tomatoes
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon paprika
Salt and pepper to taste
30g cup shredded cheddar cheese (optional, for garnish)
For the Salsa Topping:
½ can of diced tomatoes
½ diced red onion
2 tablespoons fresh cilantro, chopped
½ jalapeño pepper, finely chopped (adjust to your spice preference)
1 tablespoon lime juice
Salt and pepper to taste
Instructions:
1. Prepare the Bell Peppers:
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes.
In a large pot of boiling water, blanch the bell peppers for about 3-4 minutes until they slightly soften. Drain and set aside.
2. Cook the Quinoa:
Rinse the quinoa under cold running water.
In a saucepan, bring 225mls of water to a boil and add the quinoa.
Reduce heat to low, cover, and simmer for 15-20 minutes or until the quinoa is cooked and the water is absorbed. Fluff with a fork and set aside.
3. Prepare the Filling:
In a skillet, cook the lean ground turkey or chicken over medium heat until it’s no longer pink, breaking it apart with a spoon as it cooks.
Add diced red onion, diced tomatoes, black beans, corn, chili powder, cumin, paprika, salt, and pepper to the cooked meat.
Stir well and let it simmer for about 5 minutes until the flavours meld together.
4. Stuff the Bell Peppers:
Carefully stuff each blanched bell pepper with the quinoa and meat mixture until they are filled to the top.
Place the stuffed bell peppers in an ovenproof dish.
5. Bake and Make the Salsa Topping:
Bake the stuffed bell peppers in the preheated oven for 20-25 minutes, or until the peppers are tender and slightly charred.
While the peppers are baking, prepare the salsa topping. In a bowl, combine diced tomatoes, diced red onion, chopped cilantro, finely chopped jalapeño, lime juice, salt, and pepper. Mix well.
6. Serve and Enjoy!
Remove the stuffed bell peppers from the oven and let them cool slightly.
Garnish with shredded cheddar cheese (if desired) and top with the salsa.
Get ready to enjoy the spicy Southwest flavours in this under-400-calorie meal!
7. Savour the Spicy Delight!
These Spicy Southwest Stuffed Bell Peppers are a fiery and filling delight that’s perfect for those who love a little kick in their dinner. With a flavourful filling and salsa topping, this recipe is sure to satisfy your spicy cravings while keeping your calorie intake in check. Enjoy your spicy culinary adventure!