Turkey and Black Bean Stuffed Bell Peppers with Fresh Tomato Salsa
Equipment
- Large Skillet
- Baking Dish
- Mixing Bowl
Ingredients
- 4 large bell peppers
- 1 pound lean ground turkey
- 1 (15-ounce) can black beans, rinsed and drained
- 3 medium tomatoes, diced
- 1 small red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 limes, juiced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees. Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers cut side up in a baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the ground turkey and cook until it is no longer pink, breaking it up with a spoon as it browns.
- Add the minced garlic, cumin, chili powder, salt, and black pepper to the turkey. Stir and cook for 1 minute until the garlic is fragrant.
- Stir in the black beans and cook for 2 minutes until everything is heated through. Remove the skillet from the heat.
- Spoon the turkey and black bean mixture evenly into the prepared bell peppers. Cover the dish with foil and bake for 25 minutes.
- While the peppers bake, make the salsa. Combine the diced tomatoes, chopped red onion, cilantro, lime juice, and a pinch of salt in a bowl. Stir gently and set aside.
- Remove the peppers from the oven and let them rest for 5 minutes. Spoon the fresh tomato salsa over each pepper before serving.
Notes
Make the salsa right before serving so the tomatoes stay firm and the lime flavor stays bright. Leftovers reheat well in a covered dish at 350 degrees for 15 minutes, though the salsa is best added fresh each time. If you want a little extra moisture in the filling, stir 1/4 cup of the salsa into the turkey mixture before stuffing the peppers.
Course: Main Course
Cuisine: Mexican
Equipment: Large Skillet, Baking Dish, Mixing Bowl
Cuisine: Mexican
Equipment: Large Skillet, Baking Dish, Mixing Bowl