Ingredients
½lb99% lean ground turkey
¾cupscanned black beans,rinsed and drained
¾cupsfrozen corn
1hot pickled serrano pepper
1large diced tomato
1clovesgarlic,minced
3tbsponion,chopped
2tbspchopped cilantro,plus more for garnish
1tspcumin
kosher salt,to taste
3red bell peppers,cut in half lengthwise
⅓cupreduced sodium,fat free chicken broth
9tbspreduced-fat sargento monterey jack cheese,shredded
1tbspchopped scallions,for garnish
Preparation
In a large skillet brown the turkey and season with salt.
When the turkey is browned, add onion, garlic, black beans, cilantro, serrano pepper, diced tomatoes, and cumin. Mix well and simmer on low, covered for 20 minutes.
Remove lid, add corn and simmer an additional 5 minutes or until all the liquid reduces.
Preheat oven to 350 degrees F.
Cut peppers in half lengthwise, removing seeds and stem.
Place peppers, cut side up in an oven-proof dish. Fill each pepper with ½ cup of turkey mixture. Pour about ⅓ cup of water or chicken broth on the bottom of the dish.
Cover tight with foil. Bake 45 to 50 minutes, or until the peppers become soft.
Remove foil, top each with 1 ½ tbsp of cheese and bake uncovered an additional 5 minutes.
Top with scallions and serve with reduced-fat sour cream if desired.
