Ingredients 4 medium orange bell peppers 2 tsp. olive oil 1 lb. raw 93% lean ground turkey ½ medium onion, chopped 1 clove garlic, finely chopped 1 Tbsp. chili powder ½ tsp. ground cumin 1 tsp Sea Salt Ground black pepper (to taste; optional) 1 (8-oz.) can tomato sauce, no sugar added 1 cup black beans, drained, rinsed 1 cup cooked brown rice ¼ cup water ½ cup shredded sharp cheddar cheese
Instructions Slice stem end off peppers. (Reserve for later use.) Remove seeds and veins from peppers. Cut a jack-o-lantern face out of one side of each pepper. (I like my peppers on the softer side - so I parboiled my peppers for 4 min) where original recipe did not. Depending on your preference you can skip this part Stand peppers upright in baking dish. Set aside. Preheat oven to 400º F. Heat oil in large nonstick skillet over medium-high heat. Add turkey; cook, stirring frequently, for 4 to 5 minutes, or until almost browned. Add onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent. Add garlic; cook, stirring frequently, for 1 minute. Add chili powder, cumin, pepper (if desired), salt, tomato sauce, and beans; cook, stirring occasionally, for 4 to 5 minutes. Remove from heat. Add rice; mix well. Fill peppers with turkey mixture. Top with reserved stem end of peppers Add water to the baking dish. Cover with foil. Bake peppers for 12 -15 minutes, or until tender-crisp. Remove stem top of peppers, sprinkle evenly with cheese. Bake for 2 to 3 minutes, or until cheese is melted. Replace tops and serve.
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