Ingredients:

  • 12 large mini bell peppers, mixed colours, halved and seeded
  • 1 Tbsp olive oil
  • Salt and black pepper to taste
  • 1 lb ground turkey (93% lean recommended)
  • 1/2 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 Tbsp taco or chili seasoning blend
  • 1 (15 oz) can black beans, rinsed and drained
  • 1/4 cup diced green chiles (mild or hot), drained
  • 1/4 cup water or chicken broth
  • 1 1/2 cups shredded Monterey Jack or Mexican Blend Cheese
  • 2 Tbsp fresh cilantro, chopped
  • Salsa (optional)
  • Reduced-Fat Sour Cream or Plain Greek Yogurt (optional)
  • Sliced Avocado or Guacamole (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Halve all mini peppers lengthwise, remove seeds and membranes. Arrange cut-side up on a rimmed baking sheet. Drizzle lightly with olive oil, salt, and pepper. Roast for 10 minutes to slightly soften them.
  2. While peppers roast, heat a large non-stick skillet over medium-high heat. Add ground turkey and cook, breaking it up, until no longer pink (about 5-7 minutes). Drain off any significant fat.
  3. Add diced onion to the turkey and cook until softened (3 minutes). Stir in minced garlic and cook for 1 minute until fragrant.
  4. Stir in the taco seasoning, black beans, diced green chiles, and water/broth. Bring mixture to a simmer and cook for 3-5 minutes until the liquid has mostly evaporated and the mixture is nicely seasoned. Taste and adjust seasoning.
  5. Remove the partially roasted peppers from the oven. Spoon the turkey mixture evenly into each pepper boat, packing it in nicely.
  6. Sprinkle the shredded cheese generously over the top of the filled peppers. Return the baking sheet to the oven.
  7. Bake for another 10-12 minutes, or until the cheese is fully melted, bubbly, and the peppers are tender-crisp.
  8. Remove from the oven. Sprinkle with fresh cilantro. Serve immediately with optional cool toppings like salsa and Greek yogurt.