Santa Fe turkey stuffed peppers from Skinnytaste by Gina Homolka

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Notes about this recipe

  • Zosia on February 15, 2019

    These were delicious. I wanted a shorter cook time so I pre-roasted the halved peppers for 10 minutes (425F) and roasted them an additional 15 minutes once they were filled. A few extra minutes under the broiler to melt the cheese and they were done.

  • southerncooker on February 11, 2019

    We loved these and I served them with a dollop of low fat sour cream and a sprinkle of green onions as suggested. I used 1 each yellow, orange and red bell pepper. I used the suggested pickled jalapeno instead of the other pickled pepper option.

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