Southwest Turkey-Stuffed Baked Peppers Recipe
Prep Time:
20 minutes
Cook Time:
45 minutes
Servings:
6 servings
Ingredients
  • 2 tablespoons canola oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 pound ground turkey
  • 1 bunch fresh cilantro, minced, divided
  • ½ cup long-grain rice
  • 4 tomatoes, diced
  • 1 12-ounce can corn, drained
  • 1 19-ounce can black beans, drained and rinsed
  • ½ teaspoon chili flakes
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 cup water
  • 6 red bell peppers, cut in half, stems and seeds removed
  • ¼ cup olive oil, divided
  • Salt and black pepper, to taste
  • 1 cup shredded Tex-Mex cheese
  • ½ cup sour cream
Directions
  1. Preheat oven to 450 F.
  2. Line a baking sheet with parchment paper.
  3. Add canola oil to a large pan over medium heat.
  4. Saute onion, garlic, ground turkey, and half the minced cilantro for 5 minutes, until turkey is no longer pink.
  5. Add rice, diced tomatoes, corn, and black beans, and stir.
  6. Season with chili flakes, smoked paprika, and cumin, stirring again to combine.
  7. Pour in the water and bring the mixture to a boil. Cover and simmer on low heat for 6-7 minutes. Remove from heat.
  8. Arrange pepper halves on the prepared baking sheet.
  9. Drizzle about 2 tablespoons olive oil over the peppers, rub in to coat, then season with salt and pepper.
  10. Stuff each pepper half with turkey mixture, filling them all the way to the top.
  11. Top peppers with shredded cheese, season with more salt and pepper, and drizzle with the remaining olive oil.
  12. Bake for 30-40 minutes, or until the peppers are tender and the filling is heated through.
  13. Serve peppers with a drizzle of sour cream and the remaining cilantro sprinkled on top.