Colorful bell peppers stuffed with seasoned ground turkey, rice, black beans, and melted cheese — a cozy, fridge-friendly dinner that turns pantry staples and leftovers into a complete meal.
Colorful bell peppers stuffed with seasoned ground turkey, rice, black beans, and melted cheese — a cozy, fridge-friendly dinner that turns pantry staples and leftovers into a complete meal.
Calories
430
Protein
30g
Fat
20g
Carbs
34g
Heat the oven to 375°F (190°C). Halve the bell peppers lengthwise and remove the seeds and membranes. Rub the outsides lightly with half the olive oil, arrange cut-side up in a baking dish, and season the insides with a pinch of salt.
Heat the remaining olive oil in a large skillet over medium-high heat. Add the ground turkey and diced onion and cook, breaking up the meat, until browned and cooked through, about 7 to 8 minutes. Stir in the garlic and cook 1 minute more.
Reduce the heat to medium. Stir in the cooked rice, black beans, diced tomatoes, taco seasoning, and salt. Simmer for 3 to 4 minutes so the flavors come together, then remove from the heat.
Spoon the filling generously into each pepper half, mounding it on top. Sprinkle the shredded cheddar evenly over the stuffed peppers.
Bake for 20 to 25 minutes, until the peppers are tender and the cheese is melted and golden in spots. Let rest for 5 minutes, scatter with chopped cilantro, and serve.
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