Ingredients
Scale
- 4 large bell peppers
- 1 lb lean ground turkey
- 1 cup canned black beans (drained and rinsed)
- 1 cup corn
- 2 cups tomato salsa
- 1 cup cooked brown rice
- 1 cup shredded cheese
- 1 tablespoon olive oil or avocado oil
- 1 medium onion, chopped
- 1/2 tablespoon minced garlic
- 2 tablespoons taco seasoning
- Salt and pepper to taste
- Olive oil spray or 2 teaspoons olive oil
- Chopped cilantro for topping
- Sour cream or plain Greek yogurt for topping
- Limes for serving
- Sliced avocado for topping
- Salsa for topping
Instructions
- Preheat your oven to 350°F. Slice each bell pepper in half lengthwise, remove seeds, and place in a baking dish.
- Brush the peppers with olive oil and season with salt and pepper. Bake for 15 minutes.
- In a skillet, heat olive oil over medium-high heat. Sauté ground turkey until browned; add onions and garlic.
- Mix in taco seasoning, corn, black beans, salsa, and brown rice; simmer for about 2 minutes.
- Stuff each pepper half with the filling and top with cheese. Return to the oven for an additional 15 minutes until cheese is melted.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper (approximately 300g)
- Calories: 390
- Sugar: 6g
- Sodium: 730mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 85mg