Ingredients- 4 Green bell peppers
- 1 lb 93% lean ground turkey
- 1 Can fire-roasted tomatoes
- 1 Can of black beans (drained and rinsed)
- 2 Garlic cloves, minced
- 1 Medium sized yellow onion, chopped
- 1 Cup cooked brown rice
- 1 Cup shredded cheddar cheese
- 1 T olive oil
- 1 T each ground cumin, paprika, black pepper, garlic powder, onion powder, italian seasoning
- 1 T tabasco (more or less to taste)
- ½ tsp salt (optional)
Directions
- Cook rice according to package instructions.
- In a skillet with a little olive oil, sauté onion and garlic until tender. Remove from pan and set aside.
- In same skillet, brown ground turkey.
- Meanwhile, chop the tops off bell peppers and remove the seeds inside.
- Place peppers on a microwave safe plate and cook in microwave for 3-4 mins to soften.
- Open can of tomatoes and separate the tomatoes from the sauce it’s in. Save the juice and spread it on the bottom of a small baking dish.
- In a large mixing bowl, combine ground turkey, sautéed onions/garlic, cooked rice, black beans, diced tomatoes, tabasco, and seasoning. Mix well.
- Place the peppers in your baking dish and fill each pepper with mixture. Top with the shredded cheddar cheese and sprinkle paprika on top.
- Bake at 325 degrees for 20-25 minutes. For the last 5 mins place under the broiler to brown the cheese.
21 DAY FIX CONTAINER COUNTS
Each pepper: 2 green, 1 red, ½ yellow and ½ blue