Yields4 Servings
4 large bell peppers (any color), tops cut off and seeds removed
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
1Preheat your oven to 375°F (190°C).
2In a large skillet, heat the olive oil over medium heat.
3Add the chopped onion and sauté until translucent, about 5 minutes.
4Add the minced garlic and cook for another 1-2 minutes until fragrant.
5Stir in the shredded or diced Magic Turkey breast, cooked rice, black beans, corn, and diced tomatoes.
6Season with cumin, smoked paprika, chili powder, salt, and pepper.
7Cook the mixture for about 5-7 minutes, stirring occasionally, until heated through and well combined.
8Remove from heat and stir in half of the shredded cheese and half of the chopped cilantro.
9Arrange the bell peppers in a baking dish. Spoon the turkey and rice mixture into each bell pepper, packing them firmly.
10Sprinkle the remaining shredded cheese on top of each stuffed peppers.
11Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
12Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
13Remove the stuffed peppers from the oven and let them cool slightly.
14Sprinkle the remaining chopped cilantro over the top.
15Serve 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
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
1Preheat your oven to 375°F (190°C).
2In a large skillet, heat the olive oil over medium heat.
3Add the chopped onion and sauté until translucent, about 5 minutes.
4Add the minced garlic and cook for another 1-2 minutes until fragrant.
5Stir in the shredded or diced Magic Turkey breast, cooked rice, black beans, corn, and diced tomatoes.
6Season with cumin, smoked paprika, chili powder, salt, and pepper.
7Cook the mixture for about 5-7 minutes, stirring occasionally, until heated through and well combined.
8Remove from heat and stir in half of the shredded cheese and half of the chopped cilantro.
9Arrange the bell peppers in a baking dish. Spoon the turkey and rice mixture into each bell pepper, packing them firmly.
10Sprinkle the remaining shredded cheese on top of each stuffed peppers.
11Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
12Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
13Remove the stuffed peppers from the oven and let them cool slightly.
14Sprinkle the remaining chopped cilantro over the top.
15Serve 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
