Recipe: Turkey Black Bean Stuffed Peppers

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Turkey Black Bean Stuffed Peppers

Recipe courtesy of St. Charles Hospital

(Serving size 8 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 black beans (low sodium) drained
• 1 pound lean ground turkey breast (99%)
• 1 can diced tomatoes (garlic and onion flavor if available)
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon black pepper
• ½ cup fresh cilantro
• 4 ounces reduced-fat cheddar cheese

Directions

• Preheat the oven to 375 degrees Fahrenheit 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 to 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 (10-12 minutes), stir in cilantro.
• As turkey cooks (10-12 minutes) 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 peppers with turkey mixture.
• Top each pepper half with 2 Tbsp. shredded cheese, bake until bubbly brown (20-25 minutes).
• Serve with fresh cilantro if desired