Ingredients:

  • 4 large Bell Peppers (mixed colours)
  • 1 Tbsp Olive Oil (for peppers)
  • ⅛ tsp Sea Salt
  • 1 Tbsp Olive Oil (for filling)
  • 1 large Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 lb Lean Ground Turkey (93% lean recommended)
  • 1 Tbsp Chili Powder (New Mexican or Ancho preferred)
  • 1 tsp Ground Cumin
  • ½ tsp Smoked Paprika
  • ½ tsp Dried Oregano
  • Salt and Freshly Ground Black Pepper, to taste
  • 5 oz Can Diced Tomatoes, drained (reserve ¼ cup juice)
  • 1 cup Cooked White Rice (cooled)
  • 15 oz Can Black Beans, rinsed and well-drained
  • 7 oz Frozen or Canned Sweet Corn
  • 1 cup Monterey Jack or Sharp Cheddar Cheese, grated
  • 1 Lime, cut into wedges
  • Small bunch fresh Coriander (Cilantro), chopped

Instructions:

  1. Prep the Peppers and Oven: Preheat the oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish. Wash and dry the bell peppers, slice them in half lengthwise, and remove all seeds and membranes. Place the pepper halves cut-side up in the baking dish. Drizzle lightly with olive oil and sprinkle with salt. Par-Bake: Place peppers in the preheated oven for 10-12 minutes to slightly soften them. Remove and set aside.
  2. Build the Filling: In a large skillet, heat 1 Tbsp olive oil over medium-high heat. Add the diced onion and sauté for 5 minutes until soft. Add the minced garlic and cook for 1 minute until fragrant. Add the ground turkey to the skillet, break it up, and cook until browned, about 5-7 minutes. Drain off any excess liquid or fat.
  3. Season the Filling: Stir in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 1 minute until the spices are fragrant.
  4. Combine and Simmer: Add the well-drained diced tomatoes and the reserved tomato juice to the turkey mixture. Bring to a gentle simmer. Reduce the heat to medium-low and cook for 3-5 minutes, allowing the sauce to thicken slightly. Remove the skillet from the heat. Fold in the cooked rice, rinsed black beans, and sweet corn. Mix thoroughly. Taste and adjust seasoning as needed (the filling must not be watery).
  5. Stuff and Bake: Spoon the turkey and rice mixture generously into the par-baked pepper halves. Arrange the stuffed peppers snugly in the baking dish. Cover the baking dish tightly with aluminium foil and bake for 20 minutes.
  6. Finish and Serve: Carefully remove the foil. Sprinkle the grated cheese evenly over the top of the stuffed peppers. Return the peppers to the oven and bake uncovered for an additional 10–15 minutes, or until the cheese is melted, bubbly, and the internal temperature of the filling reaches 165°F (74°C). Let rest for 5 minutes. Garnish with fresh coriander (cilantro) and serve immediately with a lime wedge.