Southwestern Stuffed Green Peppers

Southwestern Stuffed Green Peppers

1 pound ground turkey
1.5 cups of white rice
1/2 cup diced red bell peppers
1/2 cup diced green bell peppers
1 cup drained and rinsed black beans
1 can of diced tomatoes
1/2 cup diced yellow onions
1 tablespoon minced garlic
1 tablespoon cumin (info cumin)
1 tablespoon chili powder (info chili powder)
1 teaspoon salt (info salt)
1 whole chipotle chili (minced)
4 whole green bell peppers
1 cup of canned vegetable broth

Cook the white rice and reserve. Dice the green and red bell peppers along with the onion and reserve. In a large saute pan cook the ground turkey with the cumin, chili powder, diced onion and green and red bell peppers. Combine the minced chipotle peppers with the canned diced tomatoes and add the the mixture. Add the rinsed black beans and cooked white rice and stir well. Taste and season with salt and pepper if needed. Remove from the heat and let sit for 10 minutes to allow the ground turkey mixture to cool.

While the turkey mixture is cooling prepare the 4 whole peppers for stuffing. Rinse the peppers and cut the top off each pepper, scoop out the seeds and membrane being careful not to break the peppers. Fill each pepper with the ground turkey mixture and place in a baking dish. Once the baking dish is filled with all four stuffed green peppers add 1 cup of canned vegetable broth to the pan and cover first with plastic wrap and then tin foil (the plastic wrap will not allow the tin foil to stick to the peppers). Bake the stuffed chili peppers for 30 minutes at 325 degrees.

Serves 4