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• Extra Virgin Olive Oil
• 1/2 lb. lean ground turkey breast
• 1 cup chopped onions
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp sea salt
• 2 cups of brown rice(or quinoa), cooked
• 3-4 organic bell peppers, halved and seeds removed
• 1 can of black beans, drained & rinsed
• ½ cup of organic frozen corn
• 1 (15 -16 ounce) jar of salsa
• Shredded Cheddar Cheese
• fresh cilantro
• sour cream
• sliced avocado
Pre heat the oven to 400 degrees. Lightly coat the peppers with olive oil and roast in a baking dish about 20-25 minutes just until cooked thru. Remove the peppers from the oven and allow to cool.
In a pan over medium high heat, sauté the onions in olive oil, add the turkey and cook through. Drain excess liquids when done.
In a bowl add the chili powder, cumin, salt, cooked ground turkey and onions, black beans, corn and rice. Add in the jar of salsa and mix well.
Carefully spoon the turkey mixture into each half of the bell peppers and place back into the baking dish. Cook the peppers for another 15-20 minutes or until the peppers are cooked all the way thru. Before removing from the oven sprinkle the tops of each pepper with shredded cheddar cheese. Place back into the oven just until the cheese has melted.
Remove from the oven and top with fresh cilantro, avocado slices and/or sour cream just before serving.
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