- 1 pound of ground turkey meat
- 4 very large bell peppers
- 1 can black beans – drained and rinsed
- 1 can diced tomatoes – drained
- 1/4 cup + chicken stock
- 4 tbs low fat mozzarella cheese – optional
- 1 tsp arrowroot flour or corn starch – optional, for thickening, found in baking/flour section of grocery store
- 1 tbs extra virgin olive oil (or other fat)
- 2 tsp chili powder
- 2 tsp cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2-1 tsp salt
Preheat oven for 350 degrees. Start browning meat. While meat is cooking start hollowing out the bell peppers. Place in 8×8 baking dish and bake for about 15-20 minutes…this is actually a step I added in after my first attempt with this recipe. The first attempt I did not bake my peppers before stuffing and they still had their raw, crisp taste, but still tasty.
Cook turkey meat in 1 tbs of oil, then combine beans, tomatoes, seasoning and chicken stock.
Simmer for about 3 minutes then add in 1 tsp of corn starch. This is also a step I added after my first attempt with this recipe. I felt the mixture stayed too soupy even after baking, so adding just a little corn starch at the end of cooking will tighten up the liquid.
After bell peppers are finished with their first bake, divide the mixture and stuff the peppers.
Pour about 1/2-1 inch of salsa on top and around the bell peppers.
Top each bell pepper with 1 tbs of low fat mozzarella cheese.
Then cover with tin foil, bake in oven for about 30-40 minutes.
Remove tin foil and broil until cheese gets brown edges, then devour!
We topped ours with avocado and cilantro! Adding that bit of extra fat from the avocado was an awesome addition! We hope you try this and enjoy it as much as we did. And if you’re looking for more easily baked recipes, try this sweet potato lasagna.