| Prep Time | 15 minutes |
| Cook Time | 65 minutes |
| Servings |
servings
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Ingredients
- 1/2 Pound ground meat of choice
- 3/4 Cup black beans rinsed and drained
- 3/4 Cup corn organic if possible
- 1 Medium jalepeno Optional, remove seeds to cut down on spice
- 1 Large tomato diced
- 1 Tbsp garlic minced
- 3 Tbsp onion chopped
- 2 Tbsp cilantro chopped, can use more for garnish
- 1 tsp cumin
- 1/4 Cup chicken broth
- 3 bell pepper
- 9 Tbsp cheese shredded
- 1 Tbsp green onion chopped for garnish
Ingredients
|
Instructions
Filling
- Preheat oven to 350 F. In a large skillet brown the turkey/ground meat of choice and season with salt and pepper.
- When the turkey is browned, add onion, garlic, black beans, cilantro, Serrano pepper, diced tomatoes, and cumin.
- Mix well and simmer on low, covered for 20 minutes. Remove lid, add corn and simmer an additional 5 minutes or until all the liquid reduces. Turn off heat and stir in cilantro.
Peppers and toppings
- Cut peppers in half lengthwise, removing seeds and stem.
- Place peppers, cut side up in an oven-proof dish. Fill each pepper with 1/2 cup meat mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tightly with foil. Bake 40-50 minutes, or until the peppers become soft.
- Remove foil, top each with 1 1/2 Tbsp of cheese and bake uncovered an additional 5 minutes. Top with scallions and extra cilantro and serve with sour cream if desired (optional).
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