Tex-Mex Stuffed Bell Peppers

Tex-mex · 55 min · Turkey · gluten-free

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Ingredients

• 1.25 lb Ground turkey
• 4 large, halved and seeded Bell peppers
• 2 cups Cooked long-grain rice
• 1 can (15 oz), rinsed Canned black beans
• 1 can (10 oz) Canned diced tomatoes with green chiles
• 1.5 cups Shredded Monterey Jack cheese
• 2 tbsp Taco seasoning
• 2 tbsp Olive oil

Method

1. Preheat the oven to 375F. Arrange the pepper halves cut-side up in a baking dish.
2. Brown the ground turkey in oil over medium-high, about 7 minutes, then stir in taco seasoning.
3. Add the rice, black beans, and tomatoes with green chiles and cook 3 minutes until combined.
4. Spoon the filling into the pepper halves and top with cheese.
5. Cover with foil and bake 25 minutes.
6. Uncover and bake until the peppers are tender and the cheese is bubbling, about 8 more minutes.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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