Turkey Taco Stuffed Peppers

Ingredients

• 2 bell peppers, halved
• 10 oz lean ground turkey
• 1/2 cup black beans
• 1/2 cup tomato sauce
• 1 tbsp taco seasoning
• 1/4 cup shredded cheddar

Instructions

1. Preheat the oven to 400°F (205°C). Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place them cut-side up in a baking dish.
2. In a skillet over medium-high heat, cook the ground turkey for 5 to 6 minutes, breaking it apart with a spoon until no pink remains. Stir in the taco seasoning and cook for another minute to let the spices coat the meat.
3. Add the drained black beans and tomato sauce to the turkey. Stir well and let the mixture simmer for 2 to 3 minutes until slightly thickened and saucy.
4. Spoon the turkey filling evenly into each pepper half, mounding it slightly. Top each with a generous pinch of shredded cheddar.
5. Cover the dish with foil and bake for 15 minutes, then remove the foil and bake for another 5 minutes until the cheese is melted and bubbly and the peppers are tender when pierced with a knife.

Tips

• Use a mix of colored bell peppers — red, yellow, and orange are sweeter, while green are more savory and slightly firmer.
• Make your own taco seasoning by mixing chili powder, cumin, garlic powder, onion powder, and paprika to control the sodium.
• Top the finished peppers with sour cream, diced avocado, sliced jalapeños, or fresh cilantro for a loaded taco experience.
• These freeze well before baking — assemble, wrap tightly, and freeze for up to 2 months. Bake from frozen at 375°F for 35 to 40 minutes.