In a large skillet brown the turkey and season
with salt. When the turkey is starting to brown,
add taco seasoning, onion and garlic. When turkey
is cooked through add your black beans, corn,
cilantro, diced tomatoes, and cumin. Mix well and
simmer on low, covered for 10 minutes. Remove lid
and cook for 5 to 10 more minutes until most of
the liquid is gone.
Preheat oven to 350°. Cut peppers in half
lengthwise, removing seeds and stem.
Place peppers, cut side up in an oven-proof dish.
(I used a 9X13) Fill each pepper with 1/2 cup
turkey mixture. Pour about 1/3 cup water or
chicken broth on the bottom of the dish. Cover
tight with foil. Bake 45 minutes, or until the
peppers become soft.
Remove foil, top each with cheese and bake
uncovered an additional 5 minutes. Top with green
onions and serve with reduced-fat sour cream if
you want.
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