Ingredients
- 4 large bell peppers
- Olive oil spray or 2 teaspoons olive oil
- Salt and pepper to taste
- 1 tablespoon olive oil or avocado oil
- 1 lb lean ground turkey
- 1 medium onion, chopped (about 1 cup)
- 1/2 tablespoon minced garlic
- 2 tablespoons taco seasoning
- 1 cup corn (Mexicorn or roasted corn)
- 1 cup canned black beans, drained and rinsed
- 2 cups tomato salsa
- 1 cup cooked brown rice
- 1 cup shredded cheese (Mexican blend or sharp cheddar)
- 2 tablespoons chopped cilantro
- Sour cream or plain Greek yogurt for topping
- Limes for squeezing over the top
- Sliced avocado for richness
- Salsa for extra saucy bites
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Instructions
- Preheat the oven to 350°F. Spray a 9×13 baking dish with olive oil spray.
- Slice each bell pepper in half lengthwise, remove ribs and seeds, and place into the baking dish. Brush or spray each pepper with olive oil and season with salt and pepper. Bake for 15 minutes.
- In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add ground turkey and cook for 2-3 minutes until it starts to lose its raw color.
- Stir in 1 tablespoon taco seasoning and cook for an additional 2 minutes.
- Add chopped onions and minced garlic, cook for 2-3 minutes until onions soften.
- Sprinkle in the rest of the taco seasoning, add corn and black beans, and cook for 1 more minute.
- Stir in salsa and cooked brown rice, let simmer on low heat for 2 minutes, then remove from heat.
- Divide the filling evenly between the pepper halves and top with shredded cheese. Bake for another 15 minutes until cheese melts.
- Top with your favorite taco toppings and serve immediately.
Notes
- Feel free to substitute ground turkey with ground beef, chicken, or crumbled tofu. For a vegetarian option, you can use cooked lentils.