Submitted by: Janice Ruffner
Prep Time: 0 Seconds
Cook Time: 0 Seconds
Servings: 4
Stuffed Peppers with a Spanish flair.
4 green bell pepper
1 canned black beans
15 oz. salsa
1 c. shredded cheese
1 Greek yogurt
1 cilantro, bunch, fresh, organic
8 oz. ground turkey
1 c. onion
1 tbsp. taco seasoning
2 c. brown rice
Pre heat the oven to 400 degrees. Roast peppers in a baking dish about 20-25 minutes just until cooked. Remove the peppers from the oven and allow to cool until you can handle them.
Cook your turkey and onion on the stove. Once they are almost cooked, then add in your cooked rice, black beans and corn.
Add the taco seasoning to the cooked ground turkey, chopped onions, black beans, corn and rice mixture. Start adding your salsa, a tablespoon at a time, until you get to the flavor you want and mix well. Carefully spoon the turkey mixture into each half of the bell peppers and place back into the baking dish.
Cook the peppers at 400 degrees for another 15-20 minutes or until the peppers are cooked all the way through. Before removing from the oven, sprinkle the tops of each pepper with shredded raw cheese. Place back into the oven just until the cheese has melted. Remove from the oven and top it with your favorite topping.
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