1 tbsp olive oil
1 lb ground turkey breast
1 cup canned black beans, drained and rinsed
1 cup canned corn, drained
1 can Rotel tomatoes (original, undrained)
1 tbsp minced garlic
1/2 onion, chopped
1/4 cup chopped fresh cilantro
1 tbsp cumin
1 tbsp chili powder
salt & pepper to taste
3-4 colored bell peppers (any color except green), cut in half lengthwise, seeds and membranes removed
1/3 cup water
shredded Monterrey jack cheese
2 green onions thinly sliced
Heat olive oil in large pan. Add turkey and cook til no longer pink. Stir in onions and garlic and cook til onions begin to soften. Stir in beans, corn, Rotel, cilantro and spices. Cook on medium heat 10 minutes. Place peppers in baking dish, spoon turkey mixture into peppers (there will likely be some mixture leftover….good for a taco salad). Pour water into baking dish. Cover tightly with aluminum foil and bake 45 minutes at 350 degrees. Remove foil. Top each stuffed pepper with desired amount of cheese and bake, uncovered, another 5 minutes until cheese is melted. Garnish with green onions.
