Preheat Oven to 350F Degrees
FOR THE FILLING
1/2 lb. lean ground turkey
1 tbsp. garlic, minced
3 tbsp. chopped onion
2 tbsp. cilantro
3 tbsp. taco seasoning
1/8 c. chopped jalapeno peppers
Salt to taste
1 (15.25 oz) can of black beans, rinsed and drained
1 (14 oz) can of tomatoes, drained and rinsed
3/4 c. frozen corn
FOR THE PEPPERS
3 bell peppers, cut in half lengthwise and cleaned*
1/3 c. chicken broth
Shredded cheese for garnish*
Paprika for garnish (optional)
* Choose pepper (red, yellow, or green) and cheese of choice (I think pepper jack would be great). I chose green bell peppers and mozzarella cheese
In a large skillet, over medium heat, brown turkey and season with salt. When turkey is cooked or browned, add onion, garlic, cilantro, jalapeno, black beans and tomatoes. Mix well, cover and simmer on low for 20 minutes. Remove lid, and add corn. Simmer an additional 5 minutes or longer-- until excess liquid evaporates. Season turkey mixture with taco seasoning, combining well.
To prepare peppers, cut peppers lengthwise and remove seed and stem (I also always rinse the pepper with water and dry once cut). Place peppers, cut side up in an oven proof dish-- I use glass Pyrex dishes. Pour chicken broth into dish. Fill each pepper (until full) with turkey mixture. Cover the dish with aluminum foil and bake for 45-50 minutes until peppers become tender.
Take dish out of the oven and remove foil to sprinkle a small amount of shredded cheese on top. Once topped with shredded cheese return to oven for an additional 5 minutes of until cheese has melted. My cheese took about 3 minutes. You do not want to keep it in there too long as the cheese will burn. I sprinkled a little paprika on top of my peppers (you could also sprinkle a little Taco Seasoning instead).