Ingredients

• 4 large bell peppers
• Olive oil spray or 2 teaspoons olive oil
• Salt and pepper – to taste
• 1 tablespoon olive oil or avocado oil
• 1 lb lean ground turkey – I used 93/7
• 1 medium onion, chopped – about 1 cup
• ½ tablespoon minced garlic
• 2 tablespoons taco seasoning, I used homemade but store-bought is fine
• 1 cup corn – Mexicorn or roasted corn are both great!
• 1 cup canned black beans – that have been drained and rinsed
• 2 cups tomato salsa – use homemade or store-bought
• 1 cup cooked brown rice – you could also use quinoa or white rice
• 1 cup shredded cheese – Mexican blend, or sharp cheddar cheese

• 2 tablespoons chopped cilantro
• Sour cream or plain greek yogurt
• Limes
• Sliced avocado
• Salsa

Instructions

1. Prepare the peppers
   Preheat the oven to 350°F and coat a 9×13-inch baking dish with olive oil spray. Slice each bell pepper lengthwise and remove the seeds and ribs. Arrange the peppers cut-side up in the baking dish. Lightly spray or brush them with olive oil, then season with salt and pepper. Bake for 15 minutes, then remove from the oven and allow them to cool slightly.
2. Cook the filling
   While the peppers are baking, heat a large skillet over medium-high heat with 1 tablespoon of olive oil. Add the ground turkey and break it apart as it cooks. After 2–3 minutes, sprinkle in 1 tablespoon of taco seasoning and continue cooking for 2 more minutes. Add the onion and garlic and cook for another 2–3 minutes. Stir in the remaining taco seasoning, followed by the corn and black beans, and cook for 1 minute more. Add the salsa and cooked brown rice, reduce the heat to low, and let the mixture simmer for 2 minutes. Remove from heat and let cool slightly.
3. Stuff and bake
   Spoon the filling evenly into each pepper half. Sprinkle shredded cheese over the top and return the dish to the oven. Bake for 15 minutes, or until the cheese is fully melted.
4. Garnish and serve
   Finish with your favorite taco toppings such as sour cream, salsa, cilantro, fresh lime juice, and sliced avocado. Serve warm and enjoy.

Notes

• Choose bell peppers that are similar in size so they cook evenly. Four large peppers fit well in a 9×13-inch baking dish.
• Fill the peppers generously, but avoid overpacking them so they’re easier to remove from the pan.
• Extra filling can be stored in an airtight container in the refrigerator for up to 4 days and used for taco bowls, tacos, or omelets.
• Leftover stuffed peppers will keep in the refrigerator for up to 4 days in an airtight container.
• Reheat in the microwave or in a 350°F oven until warmed through.