Ingredients
- 1 tablespoon oil
- 1 small onion, chopped
- 1 garlic clove, minced
- 1/2 pound ground turkey
- 1/2 cup drained black beans
- 1/2 cup whole kernel corn
- 1 jar (16 oz.) medium salsa, divided
- 1/2 cup cooked white rice
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 3 medium peppers, halved lengthwise leaving stem on, seeded
- 1/3 cup shredded Monterey Jack cheese, divided
- Sour cream
- Chopped fresh cilantro
Directions
- Heat oven to 350°F. Spray baking pan with nonstick cooking spray.
- In a large skillet over medium-high, heat oil. Add onion and garlic, cook for 2 to 3 minutes.
- Add turkey to skillet, cook, stirring frequently, for 6 to 8 minutes or until turkey is cooked through.
- Stir black beans, corn, 1/2 cup salsa, rice, chili powder, salt, cumin and pepper into turkey mixture.
- Fill each pepper half with turkey mixture, dividing mixture evenly among peppers.
- Top each pepper half with remaining salsa.
- Bake 20 minutes. Sprinkle with cheese and bake an additional 10 minutes or until heated through.
- Top with sour cream and cilantro.
Serves: 6