Stuffed peppers are a meal that is very versatile and can be extremely healthy. I usually make mine with a mixture of lean ground turkey and vegetables or vegetables alone. This recipe comes from some of the items I had on hand from earlier in the week (black beans, salsa, sour cream, spinach). It turned out well and was very tasty.

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Summer Stuffed Peppers

Servings: 2


2 large red peppers

1 medium zucchini, sliced into rounds and quartered

1 c. raw spinach leaves

2/3 c. black beans, cooked and drained (canned is fine)

1/3 c. shredded cheddar cheese

1/3 c. salsa

2 Tbsp. light sour cream (optional)

Cooking spray


  1. Preheat oven to 350*
  2. Rinse peppers and cut off the tops.
  3. Remove seeds and white flesh inside peppers; set prepared peppers inside a small baking dish and set aside.  
  4. Coat small sauté pan with cooking spray, add spinach and cook for two minutes on medium heat.
  5. Add chopped zucchini, black beans, salsa and cheese to spinach; mix well.
  6. Divide equal amounts of the mixture into each of the two peppers.
  7. Cover with aluminum foil and cook for 40 minutes.
  8. Top with a tablespoon of light sour cream (optional).
  9. Enjoy!

Estimated calories: 325 (with sour cream)

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