*Note- I only cooked 2 peppers and sort of eye-balled the measurements. I think 2 cups of rice would be way too much for the recipe below. Also- I cooked the rice and meat the night before so the day of- all I had to do was cook the peppers. Very easy.
Ingredients:
- - olive oil
- 1/2 lb lean ground turkey breast
- 1/4 c chopped onions
- 1 heaping tbsp taco seasoning (I made my own- check out the recipe here)
- 2 c cooked rice
- 3 bell peppers, halved and seeds removed
- 1 can black beans, drained and rinsed
- 1/2 c frozen or canned corn
- 1 c salsa
- shredded cheddar cheese (1/4 c used in calculation)
Directions:
Preheat oven to 400 degrees. Lightly coat peppers with olive oil and roast in a baking dish for about 20-25 minutes until just cooked through. Remove peppers from oven and allow to cool.
In a bowl, add the taco seasoning, cooked ground turkey, chopped onions, black beans, corn, and rice. Add the salsa and mix well.
Carefully spoon the turkey mixture into each half of the bell peppers and place back in to the baking dish. Cook the peppers for another 15-20 minutes or until the peppers are cooked all the way through. Before removing from the over sprinkle the tops with cheese and place back in the over until cheese has melted.
Remove from the oven and top with fresh cilantro, avocado slices, or sour cream.
Serving Size: 6
Number of Servings: 6
In a bowl, add the taco seasoning, cooked ground turkey, chopped onions, black beans, corn, and rice. Add the salsa and mix well.
Carefully spoon the turkey mixture into each half of the bell peppers and place back in to the baking dish. Cook the peppers for another 15-20 minutes or until the peppers are cooked all the way through. Before removing from the over sprinkle the tops with cheese and place back in the over until cheese has melted.
Remove from the oven and top with fresh cilantro, avocado slices, or sour cream.
Serving Size: 6
Number of Servings: 6
Thanks to "SimplyLoveFood" for the picture and recipe.
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