We love this meal because it is easy to prepare, presents well and tastes delicious. It is easy to prep ahead of time and bake after a busy day of work. It's also packed with nutrients and a perfect way to use up some bell peppers!
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).