Yields4 Servings
 4 large bell peppers (any color), tops cut off and seeds removed
 ½ lb Turkey breast , shredded or diced
 1 cup cooked rice (white or brown)
 1 small onion, finely chopped
 1 cup canned black beans, drained and rinsed
 2 cloves garlic, minced
 1 cup corn kernels (fresh, canned, or frozen)
 1 cup diced tomatoes (fresh or canned)
 1/2 tsp chili powder
 1 tsp cumin
 1 tsp smoked paprika
 Salt and pepper to taste
 1 cup shredded cheese
 1/4 cup fresh cilantro, chopped
 2 tsp olive oil
1

Preheat your oven to 375°F (190°C).

2

In a large skillet, heat the olive oil over medium heat.

3

Add the chopped onion and sauté until translucent, about 5 minutes.

4

Add the minced garlic and cook for another 1-2 minutes until fragrant.

5

Stir in the shredded or diced Magic Turkey breast, cooked rice, black beans, corn, and diced tomatoes.

6

Season with cumin, smoked paprika, chili powder, salt, and pepper.

7

Cook the mixture for about 5-7 minutes, stirring occasionally, until heated through and well combined.

8

Remove from heat and stir in half of the shredded cheese and half of the chopped cilantro.

9

Arrange the bell peppers in a baking dish. Spoon the turkey and rice mixture into each bell pepper, packing them firmly.

10

Sprinkle the remaining shredded cheese on top of each stuffed peppers.

11

Cover the baking dish with foil and bake in the preheated oven for 30 minutes.

12

Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

13

Remove the stuffed peppers from the oven and let them cool slightly.

14

Sprinkle the remaining chopped cilantro over the top.

15

Serve warm, garnished with additional toppings if desired (such as sour cream, avocado slices, or a squeeze of lime juice).

Ingredients

 4 large bell peppers (any color), tops cut off and seeds removed
 ½ lb Turkey breast , shredded or diced
 1 cup cooked rice (white or brown)
 1 small onion, finely chopped
 1 cup canned black beans, drained and rinsed
 2 cloves garlic, minced
 1 cup corn kernels (fresh, canned, or frozen)
 1 cup diced tomatoes (fresh or canned)
 1/2 tsp chili powder
 1 tsp cumin
 1 tsp smoked paprika
 Salt and pepper to taste
 1 cup shredded cheese
 1/4 cup fresh cilantro, chopped
 2 tsp olive oil

Directions

1

Preheat your oven to 375°F (190°C).

2

In a large skillet, heat the olive oil over medium heat.

3

Add the chopped onion and sauté until translucent, about 5 minutes.

4

Add the minced garlic and cook for another 1-2 minutes until fragrant.

5

Stir in the shredded or diced Magic Turkey breast, cooked rice, black beans, corn, and diced tomatoes.

6

Season with cumin, smoked paprika, chili powder, salt, and pepper.

7

Cook the mixture for about 5-7 minutes, stirring occasionally, until heated through and well combined.

8

Remove from heat and stir in half of the shredded cheese and half of the chopped cilantro.

9

Arrange the bell peppers in a baking dish. Spoon the turkey and rice mixture into each bell pepper, packing them firmly.

10

Sprinkle the remaining shredded cheese on top of each stuffed peppers.

11

Cover the baking dish with foil and bake in the preheated oven for 30 minutes.

12

Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

13

Remove the stuffed peppers from the oven and let them cool slightly.

14

Sprinkle the remaining chopped cilantro over the top.

15

Serve warm, garnished with additional toppings if desired (such as sour cream, avocado slices, or a squeeze of lime juice).

Magic Turkey Breast Stuffed Bell Peppers