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Turkey + Rice Fiesta Stuffed Bell Peppers

Ingredients

  • 1 lb. lean ground turkey
  • 1, 15 ounce black beans rinsed and drained
  • 2 cups COOKED brown rice or quinoa
  • 1, 4.5 ounce can/jar diced green chilies
  • 1, 15 ounce jar diced tomatoes with juice OR 2 large fresh tomatoes, diced
  • 2 cloves fresh garlic minced
  • 1 small yellow onion diced
  • 2 Tbsps chopped fresh cilantro leaves & more for garnish
  • 1 tsp cumin
  • sea salt to taste about 1/4 tsp
  • 1 cup frozen organic corn
  • 6 large green bell peppers tops cut off, then seeded
  • 1/2 cup low sodium chicken broth or stock
  • 1/3 cup Colby / Jack cheese if desired
  • chopped green onions or cilantro leaves as garnish
  • Greek yogurt for serving if desired

Instructions

  • Preheat oven to 350 degrees f.
  • In a large skillet brown your turkey and season with sea salt.
  • Once turkey is browned, add in diced onion, garlic, black beans, cilantro, chilies, diced tomatoes, and cumin.
  • Stir well, cover, and simmer on low for about 15 minutes.
  • Remove lid, add corn and cooked brown rice, simmer an additional 5 minutes or until all the liquid reduces.
  • Cut peppers in half lengthwise, removing seeds and stem.
  • Place peppers cut side up in an oven-safe dish as shown. Fill each pepper equally with turkey mixture. Pour about 1/2 cup chicken broth on the very bottom of the dish.
  • Cover dish tightly with foil. Bake about 55 minutes, or until your peppers soften.
  • Remove foil, top each with 1 Tablespoon of cheese and bake uncovered an additional 5 minutes.
  • Top with green onions and cilantro leaves, then serve immediately with a dollop of plain Greek yogurt (optional).
  • Refrigerate for up to 4 days, OR freeze a batch up to 6 weeks. (They freeze great!) Enjoy,