This is a healthy meal option the entire family will fall in love with! The peppers give a nice crunch and color to this tasty dish. Cut the peppers into smaller sections(eighths) for an appetizer or leave in quarters for a meal.
Categories
Recipe by
Amy Gamble
Ingredients
- 6 large bell peppers (red, yellow, and orange), quartered and seeded
- 1 lb ground turkey (or ground beef)
- 1 taco seasoning packet
- ¾ cup canned low-sodium black beans, rinsed
- ¾ cup frozen corn kernels, thawed
- 1 jalepeno, sliced
- 1 cup reduced-fat shredded Mexican cheese blend
Salsa, nonfat, Greek yogurt, and chopped scallions, for serving
Directions
- Heat oven to 375° F. Coat large baking sheet with nonstick cooking spray.
- Arrange pepper “chips,” cut sides up, on sheet.
- Cook turkey in large skillet on medium, breaking up with spoon until no longer pink, 5 to 6 minutes.
- Sprinkle with taco seasoning, add 2/3 cup water, and stir to combine.
- Mix in beans, corn, and jalepeno and heat though, 3 min.
- Spoon mixture onto pepper pieces (3 T. each).
- Sprinkle with cheese and bake until cheese melts, 8 to 10 minutes.
- Serve topped with salsa, yogurt, and scallions if desired.
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