Ingredients
- 3 large bell peppers
- 1 tbsp. olive oil
- 1 small yellow onion, chopped
- 1/2 lb. lean ground turkey
- 1 can black beans
- 1 cup corn, canned or frozen
- 2 cups cooked brown rice
- 1 1/2 tbsp. taco seasoning
- Shredded cheddar cheese
- Cilantro
Directions
- Preheat oven to 375 degrees and prepare baking sheet with foil
- Slice bell peppers in half, removing seeds but leaving the stems on
- Place face-down on baking sheet, lightly coat with olive oil and bake for about 20 minutes, until all the way cooked through
- While the peppers are baking, heat skillet to medium-high heat and saute onion and ground turkey until onions become transparent and meat is cooked through, remove from heat
- Strain and thoroughly rinse black beans and corn to reduce sodium content of canned goods
- In a medium bowl, combine cooked onion and turkey, beans, corn, rice, and taco seasoning
- When peppers have finished cooking, remove from oven and let cool until able to handle
- Flip over peppers and stuff turkey mixture equally among peppers
- Place peppers in oven to cook for another 10 minutes
- Just before 10 minutes is up, top peppers with shredded cheddar cheese
- Remove from oven, let cool and top with freshly chopped cilantro
