These stuffed peppers are sooo yummy! Since I was making this recipe for two people, I only used two peppers (4 halves). I saved the extra filling and made nachos with it the next day. They were very tasty too!
What you'll need
1/2 lb Ground turkey
3/4 cup Black beans (canned), rinsed and drained
3/4 cup Corn (canned or frozen)
1 Serrano pepper, seeded and chopped
1 Tomato, diced
2 Garlic cloves, minced
3 tbsp Chopped onion
2 tbsp Chopped cilantro, plus more for garnish
1 tsp Cumin
Kosher salt
Freshly ground pepper
3 Red bell pepper, cut in half lengthwise, seeded
1/3 cup Chicken broth OR water
1/2 cup Shredded Monterey Jack cheese
1 tbsp Chopped scallions for garnish
Sour cream to serve (optional)
How to
1. In a large skillet, brown the turkey, breaking apart the larger pieces, and season with salt. When the turkey is browed, add onion, garlic, black beans, cilantro, serrano pepper, tomato, and cumin. Mix well and simmer on low, covered for 20 minutes.
2. Remove lid, add corn and simmer for an additional 5 minutes or until all the liquid reduces. Season with salt and pepper to taste.
3. Preheat oven to 350°F.
4. Place peppers, cut side up in an oven-proof dish. Fill each pepper with 1/2 cup turkey mixture.
5. Pour about 1/3 cup water or broth on the bottom of the dish. Cover tight with foil. Bake for 25-30 minutes, or until the peppers become soft.
6. Removed foil, top each with 1 1/2 tbsp of cheese and broil uncovered for about 1-2 minutes, or until cheese is bubbly. Top with scallions and cilantro and serve with sour cream (optional). Makes 6 servings.
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