The kids don't really care for the pepper part of a stuffed pepper when I make these, but Josh and I enjoy stuffed peppers enough that it is worth making them anyhow! :) Instead of fighting with them the whole meal I let them just dump the turkey mixture out and eat that part... Josh and I usually end up eating a few more peppers, but it all works out!
Santa Fe Stuffed Peppers
(recipe found on pinterest via www.skinnytaste.com/)
1/2 pound lean ground turkey
3/4 cup black beans
3/4 cup frozen corn
1 large diced tomato
1 clove garlic, minced
3 tablespoons chopped onion
2 tablespoons cilantro, chopped
1 teaspoon cumin
3 red bell peppers, cut in half
1/3 cup reduced sodium fat free chicken broth
9 tablespoons reduced fat monterey jack cheese
In a large skillet, brown turkey until no pink remains. Add black beans, tomato, garlic, onion, cilantro and cumin. Mix well and simmer on low heat, covered, for 20 minutes. Remove lid, add corn and let simmer 5 more minutes or until liquid is reduced. Preheat oven to 350. Place peppers, cut side up in oven proof pan. Fill each pepper with 1/2 cup of turkey mixture. Pour chicken broth in bottom or the pan and cover tightly with tin foil. Bake 45-50 minutes or until peppers are softened. Remove foil, add cheese to each pepper and continue to cook until cheese is melted.