Ingredients:

  • 4 large bell peppers
  • 2 tbsp olive oil
  • 1 lb lean ground turkey
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup chunky salsa
  • 2 tbsp taco seasoning
  • 1 cup cooked white rice
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1.5 cups shredded sharp cheddar cheese

Instructions:

  1. Preheat oven to 400°F (200°C). Slice bell peppers in half lengthwise, remove seeds and membranes, brush with olive oil, and roast cut-side up in a baking dish for 10–12 minutes.
  2. Heat a drizzle of oil in a skillet over medium-high heat. Add ground turkey and onion, cooking until meat is browned and onions are translucent. Stir in minced garlic and cook for 60 seconds.
  3. Reduce heat to medium. Stir in taco seasoning, salsa, cooked rice, black beans, and corn. Simmer for 5 minutes until thickened. Fold in 1/2 cup of shredded cheese until melted.
  4. Spoon the turkey mixture into the pre-roasted pepper halves. Top each with the remaining 1 cup of cheese and bake for 10–15 minutes until the cheese is bubbling.