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Mexican Turkey Stuffed Peppers
½ Cup Onion
2 Cloves Garlic, Minced
1 Package Extra-lean ground Turkey
1 Can Black Beans, Drained
Salt to Taste
1 Tsp. Garlic Powder & Cumin
½ Tsp Chili Powder, optional
¼ Cup Tomato Sauce
1 Cup Chicken Broth, Divided
1 Bunch Cilantro, chopped
4 Large Sweet Red Bell Peppers, cut in half lengthwise, remove seeds & stem
Shredded Cheddar or Monterey Jack Cheese
Pre-heat oven to 400 degrees.
Lightly coat a large skillet with olive oil.
Add chopped onion and garlic, sauté till brown.
Add Turkey and while cooking add salt, garlic powder, cumin & chili powder. Cook Turkey until well done
Add Black Beans, ¼ Cup Tomato Sauce and ½ Cup Chicken Broth
Reduce heat and simmer for about 5 minutes.
Remove from heat add chopped Cilantro. Stir together.
Place peppers in baking dish and spoon turkey mixture into each pepper half.
Pour remaining ½ cup chicken broth in the bottom of the pan.
Cover with Foil and bake for 35 minutes.
When done, sprinkle with cheese before serving.