Southwestern Stuffed Bell Peppers



1/2 pound ground turkey
2 cups cooked brown rice (substitute quinoa to cut calories and carbs in half!)
1 cup chopped onions
1 Tbsp taco seasoning
1 can black beans (drained and rinsed)
1/2 cup frozen corn
1 12 oz jar of salsa
Olive oil
3-4 bell peppers
Shredded cheddar cheese



On stovetop, cook ground turkey in frying pan and set aside. In separate frying pan saute onions.


Pre heat oven to 400 degrees. Cut peppers in half, removing seeds and cleaning inside. Lightly coat in olive oil and roast in oven 20-25 minutes until cooked through. Remove from oven and allow peppers to cool until you can handle them.


In large mixing bowl, add taco seasoning, cooked ground turkey, sautéed onions, black beans, corn, rice, and salsa. Mix together.


Spoon the filling into each half of the bell peppers. Cook peppers for another 15-20 minutes until peppers are cooked all the way through. Before removing from oven, top each pepper with shredded cheese. Remove from oven once cheese has melted.


Top with sour cream or sliced avocado

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