Taco Stuffed Peppers
1 lb ground turkey (or chicken or beef)
1 small onion, diced
1 tsp minced garlic
1 can black beans, rinsed and drained*
1/2 cup corn kernels
1/2 cup salsa
1 tbsp taco seasoning
3 large red bell peppers**
cooked brown rice for serving (optional)***
In a large skillet, brown the ground turkey, breaking up into small pieces, until cooked through. Add the onions and garlic and cook until the onions are softened. Turn heat to low and add beans, corn, salsa and taco seasoning. Stir, coating everything with the salsa and seasoning. Remove from heat.
Preheat oven to 400 F. Line a baking sheet with parchment paper. Wash peppers and pat dry. Cut peppers in half lengthwise, and carefully remove the seeds, but leave the stem on one side (as pictured below.)
Fill the peppers halves with taco filling and place on baking sheet. Bake at 400 F for 20-25 mins. Sprinkle each pepper with cheese and bake for an additional 10 mins. Serve with rice or salad or as is.
* You could also use chickpeas or kidney beans but black beans are the best in my opinion.
** Red bell peppers have the best flavour when roasted, but yellow or orange peppers work too
*** Or you could add 1/2 cup cooked rice to the taco filling. It adds great texture, but it just takes more time as you need to have the rice cooked before the peppers go in the oven. Do what works best for you!