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Fit for ’15: Stuffed peppers recipe

How to Make Filling for Stuffed Peppers


1 tsp olive oil

cup small diced onions

tbsp. minced garlic

1 tsp diced jalapenos (optional)

4 oz diced halibut or fish of preference or turkey (omit for vegetarian)

cup diced tomatoes

1 cup canned or frozen corn – drained

1 cup black beans – drained

cup white wine

TT salt and pepper

Recipe steps

Sautee onions in a pan with medium to high heat until cooked tender. Then add garlic and jalapeno to sweat shortly. Add protein or skip this step for vegetarian Add diced tomatoes and cook for 4 minutes, then add corn and black beans.
Pour white wine and simmer for 2 minutes on a high heat. Season with salt and pepper. Stuff filling in the pepper of your choice and top with any cheese you like. Serve over brown rice or blends of your preference

Recipe courtesy El Paso Community College Culinary Services Department

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