Description
A delightful and colorful recipe for taco stuffed peppers filled with lean ground turkey, corn, and black beans, promising a comforting burst of flavor in every bite.
Ingredients
- 4 large bell peppers
- 2 teaspoons olive oil or olive oil spray
- Salt and pepper – to taste
- 1 tablespoon olive oil or avocado oil
- 1 lb lean ground turkey, preferably 93/7
- 1 medium onion, chopped (about 1 cup)
- 1/2 tablespoon minced garlic
- 2 tablespoons taco seasoning
- 1 cup corn (consider Mexicorn or roasted corn)
- 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)
- 2 tablespoons chopped cilantro
- Sour cream or plain Greek yogurt (for serving)
- Limes (for serving)
- Sliced avocado (for serving)
- Extra salsa (for serving)
Instructions
- Preheat the oven to 350°F (175°C).
- Slice the bell peppers in half lengthwise and remove seeds and ribs.
- Brush peppers with olive oil and season with salt and pepper. Bake for 15 minutes.
- In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Cook ground turkey until browned, about 2-3 minutes.
- Add taco seasoning, chopped onions, and minced garlic to the skillet. Sauté until fragrant.
- Stir in corn and black beans, then cook for an additional minute.
- Add salsa and brown rice; simmer on low heat for 2 minutes, then remove from heat.
- Fill each baked pepper with the turkey mixture and top with shredded cheese.
- Bake for another 15 minutes until cheese is melted.
- Serve warm with cilantro, sour cream, lime, avocado, and extra salsa.
Notes
Experiment with different fillings and serve alongside a fresh salad for a complete meal.
