Ingredients
Scale
- 4 large bell peppers
- 1 lb lean ground turkey
- 1 medium onion, chopped
- 1/2 tablespoon minced garlic
- 2 tablespoons taco seasoning
- 1 cup corn (Mexicorn or roasted)
- 1 cup canned black beans (drained and rinsed)
- 2 cups tomato salsa
- 1 cup cooked brown rice
- 1 cup shredded cheese (Mexican blend or sharp cheddar)
- Toppings: sour cream or Greek yogurt, cilantro, lime wedges, sliced avocado
Instructions
- Preheat the oven to 350°F. Slice the bell peppers in half lengthwise and remove the seeds. Spray a baking dish with olive oil and arrange the peppers cut-side up. Season with salt and pepper, then bake for 15 minutes.
- Heat olive oil in a skillet over medium-high heat. Add ground turkey and cook until browned. Stir in onions, garlic, and taco seasoning; cook until fragrant.
- Mix in corn, black beans, salsa, and brown rice; simmer for a few minutes.
- Fill each pepper half with the turkey mixture and top with cheese. Bake for an additional 15 minutes until the cheese is melted.
- Serve hot with your choice of toppings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper half (180g)
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 90mg