Ingredients
Scale
- 4 large bell peppers (any color, halved and seeds removed)
- 1 lb lean ground turkey (93% lean is best)
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 packet (or 3 tbsp) low-sodium taco seasoning
- 1/2 cup salsa (mild, medium, or hot)
- 1/2 cup canned black beans, rinsed and drained
- 1/4 cup frozen corn kernels
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 tbsp olive oil
- Optional toppings: Fresh cilantro, Greek yogurt (as a sour cream sub), avocado slices
Instructions
- Preheat your oven to 375°F (190°C). Wash your bell peppers thoroughly. Cut them in half from the stem down to the base and remove the seeds and white membranes. Place the pepper halves cut-side up in a large baking dish. Lightly drizzle the insides with a tiny bit of olive oil and a pinch of salt to ensure they are seasoned throughout.
- Heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3-4 minutes until softened. Add the ground turkey and cook, breaking it up with a wooden spoon, until no pink remains. Stir in the minced garlic and cook for another minute until fragrant. Add the taco seasoning, salsa, black beans, and corn. Stir everything together and let it simmer for 3-5 minutes so the flavors meld and the liquid reduces slightly.
- Spoon the turkey mixture generously into each bell pepper half, pressing down slightly to pack the filling in. Pour about 1/4 cup of water into the bottom of the baking dish; this creates steam to help soften the peppers. Cover the dish tightly with aluminum foil and bake for 25 minutes. Remove the foil, sprinkle each pepper with the shredded cheese, and bake uncovered for another 5-10 minutes until the cheese is bubbly and golden and the peppers are tender. Serve hot with your favorite toppings!
- Cook Time: 50 minutes