Stuffed Peppers with Ground Turkey

birds eye view of stuffed bell peppers with ground turkey, avocados, scallions, and limes in a cast iron skillet

Hallowed or halved peppers filled with ground turkey, black beans, sweet corn, tomatoes, and topped with melted cheese, scallions, the ripest avocado, and squeezed lime juice poured over top.

Course Main Course

Cuisine Mexican

Diet Low Fat

Prep Time 10

Cook Time 45

Total Time 55

Servings people

Calories 310kcal

Author Jillian Schneider

Equipment

cast iron skillet
cutting board
chefs knife

Ingredients

5 medium bell peppers tops cut off and seeds removed
2 green onions chopped
1 can low-sodium black beans
28 oz. can crushed tomatoes
28 oz. can sweet corn
1 ¼ lb ground turkey
2 tbsp ground cumin
1 tsp kosher salt
1 tsp minced garlic
½ tsp ground black pepper
1 package reduced-fat Colby Jack cheese shredded
1 container plain greek yougrt used for topping

Instructions

Preheat oven to 350° .Wash red peppers and slice the tops off. Remove seeds and set aside.
In a large skillet, brown the ground turkey. Drain in a colander and return to skillet. Add cumin, kosher salt, black pepper, garlic, tomatoes, black beans, and sweet corn and stir to mix. Simmer for 15 minutes.
Remove from heat and fill each red pepper with the mixture. Cover the dish with foil and bake for 40 - 45 min. Remove from oven and take off foil. Top each with desired cheese. Turn on broiler and broil for 2 to 3 minutes or until cheese is brown and bubbly.
Remove from oven and sprinkle with green onions and a dollop of plain greek yogurt.

Notes

How can my kids help?

Have your child practice measuring out the seasonings. They can also scoop the cooked ground turkey mixture into the bell peppers and place it on the cast iron skillet.

Squeeze limes on top at the end for some added juiciness! Can also serve with sliced avocados.

Refrigerate the peppers in an airtight container or resealable plastic bag. Properly stored, cooked peppers will last for 3 to 5 days in the refrigerator.

Nutrition