Southwestern Turkey Stuffed Peppers

Ingredients:

For the filling:

1/2 lb. lean ground turkey
3/4 cups canned black beans, rinsed and drained
3/4 cups frozen corn
1 small jalapeño, seeded and de-veined
1 large diced tomato
1 cloves garlic, minced
3 tbsp chopped red onion
2 tbsp chopped cilantro
1 tsp cumin
kosher salt to taste

For the peppers:

3 bell peppers, cut in half lengthwise
1/3 C chicken broth
Shredded cheese of choice
1 tbsp chopped scallions, for garnish

Directions:

In a large skillet brown the turkey and season with salt. When the turkey is browned, add onion, garlic, black beans, cilantro, jalapeño pepper, diced tomatoes, and cumin. Mix well and simmer on low, covered for 20 minutes. Remove lid, add corn and simmer an additional 5 minutes or until all the liquid reduces.

Preheat oven to 350°. Cut peppers in half lengthwise, removing seeds and stem.

Place peppers, cut side up in an oven-proof dish. Fill each pepper with 1/2 cup turkey mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 45-50 minutes, or until the peppers become soft.

Remove foil, top each with 1 1/2 tbsp of cheese and bake uncovered an additional 5 minutes. Top with scallions and serve with sour cream if desired.

Makes 3-4 servings.

* Adapted from http://www.skinnytaste.com/2012/09/santa-fe-turkey-stuffed-peppers.html?m=1