Stuffed Bell Peppers


  • 3 large bell peppers
  • 1 tbsp. olive oil
  • 1 small yellow onion, chopped
  • 1/2 lb. lean ground turkey
  • 1 can black beans
  • 1 cup corn, canned or frozen
  • 2 cups cooked brown rice
  • 1 1/2 tbsp. taco seasoning
  • Shredded cheddar cheese
  • Cilantro


  • Preheat oven to 375 degrees and prepare baking sheet with foil
  • Slice bell peppers in half, removing seeds but leaving the stems on
  • Place face-down on baking sheet, lightly coat with olive oil and bake for about 20 minutes, until all the way cooked through

  • While the peppers are baking, heat skillet to medium-high heat and saute onion and ground turkey until onions become transparent and meat is cooked through, remove from heat
  • Strain and thoroughly rinse black beans and corn to reduce sodium content of canned goods
  • In a medium bowl, combine cooked onion and turkey, beans, corn, rice, and taco seasoning

  • When peppers have finished cooking, remove from oven and let cool until able to handle
  • Flip over peppers and stuff turkey mixture equally among peppers
  • Place peppers in oven to cook for another 10 minutes
  • Just before 10 minutes is up, top peppers with shredded cheddar cheese
  • Remove from oven, let cool and top with freshly chopped cilantro
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