Turkey Black Bean Stuffed Peppers

Ingredients

• 4 medium bell peppers, halved and de-seeded
• 2 teaspoons extra virgin olive oil
• 2 cloves fresh garlic
• 1 large red onion
• 1 cup low sodium black beans, drained
• 1 pound lean ground turkey breast
• 1 can diced tomatoes — garlic and onion flavor if available
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 cup fresh cilantro
• 4 ounces reduced-fat cheddar cheese

Directions

• Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
• In a large nonstick skillet, heat olive oil over medium heat. Add onions and garlic, sauté and stir often until garlic and onions turn light brown, 2-3 minutes.
• Add ground turkey to skillet and cook. Crumble it with a wooden spoon until no longer pink.
• Add chili powder, cumin, garlic powder, onion powder and pepper.
• Fill a large pot with water and bring to a boil.
• Add black beans and crushed tomatoes to turkey mixture and stir. Heat on low, stirring often for 10-12 minutes, stir in cilantro.
• As turkey cooks, place 4 pepper halves into boiling water for 3 minutes. Repeat for the remaining 4.
• Coat baking sheet with cooking spray, lay peppers cut side up and fill with turkey mixture. Top each pepper half with 2 tablespoons shredded cheese.
• Bake until bubbly brown, 20-25 minutes.
• Serve with fresh cilantro if desired.