In a large saute pan with a lid, add in 1 - 2 tablespoons of oil. Then toss in the chipped onion. Cook on medium heat until onion is fragrant and starts to turn translucent. 5 - 8 minutes.
Pre-heat the oven on 400 degrees.
Once the onions are cooked, add in the minced garlic, ground turkey and seasonings. Cook on medium heat until the ground turkey is completely cooked. Then squeeze the juice from one lime into the pan, add in the fire roasted corn and cook until corn is thawed and no longer frozen. 5 - 8 minutes.
Next, add in the drained diced tomatoes and green chiles. Stir and cover to allow to cook for 5 minutes.
Now, add in the drained black beans, cilantro. Cook for about 5 minutes again and then add in the shredded cheese if you're adding this ingredient. Stir everything up and then you're ready to scoop it into the peppers.
To prep your bell peppers, go ahead and wash them really well, cut off the top, clean out the seeds and then cut them straight down the middle. Carefully place them skin side down in a glass backing dish. It's easiest to go ahead and add in 1/4 cup of water to the bottom of the dish before you stuff them.
Once all the peppers are placed in your dish, using a 1/2 cup measuring cup, scoop out the filling and fill each pepper until all the filling is gone. Cover with foil and bake for 35 minutes.
xoxo Ashley
Ingredients
Directions
In a large saute pan with a lid, add in 1 - 2 tablespoons of oil. Then toss in the chipped onion. Cook on medium heat until onion is fragrant and starts to turn translucent. 5 - 8 minutes.
Pre-heat the oven on 400 degrees.
Once the onions are cooked, add in the minced garlic, ground turkey and seasonings. Cook on medium heat until the ground turkey is completely cooked. Then squeeze the juice from one lime into the pan, add in the fire roasted corn and cook until corn is thawed and no longer frozen. 5 - 8 minutes.
Next, add in the drained diced tomatoes and green chiles. Stir and cover to allow to cook for 5 minutes.
Now, add in the drained black beans, cilantro. Cook for about 5 minutes again and then add in the shredded cheese if you're adding this ingredient. Stir everything up and then you're ready to scoop it into the peppers.
To prep your bell peppers, go ahead and wash them really well, cut off the top, clean out the seeds and then cut them straight down the middle. Carefully place them skin side down in a glass backing dish. It's easiest to go ahead and add in 1/4 cup of water to the bottom of the dish before you stuff them.
Once all the peppers are placed in your dish, using a 1/2 cup measuring cup, scoop out the filling and fill each pepper until all the filling is gone. Cover with foil and bake for 35 minutes.