Stuffed peppers get a southwestern update with ground turkey, black beans, corn, brown rice, and cheese.
Ingredients
6bell peppers,top sliced off and seeded
2tspextra virgin olive oil
1onion,diced
1jalapeno pepper,seeded and diced (leave the seeds in for more heat)
1/2lb.fat-free ground turkey
1tspcumin
1tspchili powder
salt,to taste
black pepper,to taste
115 oz.can reduced-sodium black beans,rinsed and drained
1cupcanned or frozen no-salt added sweet corn, drained
juice of 1 lime( about 2 tablespoons)
2tbspfinely chopped fresh cilantro
1cupcooked brown rice
6tbspreduced-fat Monterey Jack cheese
Instructions
Preheat the oven to 350°F. Set out a 9x13-inch baking dish and stand the peppers in the dish so they fit snugly, cut-side up.
Heat a large skillet over medium heat and add the oil, onion, and jalapeño, cooking until the onions start to become translucent, 2-4 minutes.
Add the turkey, breaking it up with a wooden spoon until it is all white, about 4-6 minutes, and season the meat with the cumin, chili powder, salt, and pepper.
Add the black beans, corn, diced tomatoes, lime juice, cilantro, and cooked rice to the skillet. Stir to combine and remove from the heat.
Evenly fill each pepper with about ¾ cup of the skillet mixture. Pour enough water in the bottom of the baking dish to cover the bottoms of the peppers by about 1 centimeter. This will steam the peppers as they are in the oven to make them soft.
Cover the dish with foil and bake until the the peppers are soft, 40-45 minutes.
Uncover and top each pepper with 1 tablespoon of cheese and bake until the cheese is melted, 5 minutes.
Serve each pepper with a dollop of optional light sour cream, or plain Greek yogurt and additional chopped cilantro and lime.