Taco Stuffed Peppers

6.0 pepper, large (3-3/4" long, 3" dia) Yellow Peppers (bell peppers)
6.0 tsp Old El Paso Taco Seasoning
1.5 cup Beans, black
1.5 cup Sweet Corn, Fresh
3.0 serving Sargento Reduced Fat Mexican Cheese (1/4 cup)
0.5 cup Salsa
32.0 oz Ground Turkey - 97% fat free extra lean white turkey

Preheat the oven to 350 degrees F. Brown the ground turkey and onion in a skillet over medium-high heat until no pink remains. Add the taco seasoning and half a cup of water. Simmer the mixture for 5-10 minutes over medium-low heat. While the taco meat simmers, wash six bell peppers, cut them in half across the center, and remove the seeds. Transfer the meat from the skillet to a large mixing bowl. Add the black beans, sweet corn, and diced tomato, and stir to combine. Arrange the pepper halves on a baking sheet, and divide the filling evenly between halves. Bake the stuffed peppers for 30-35 minutes until tender. Remove the peppers from the oven, top each half with a tablespoon of shredded cheese, and bake an additional 5 minutes until the cheese is melted. Serve the tacos hot, or store them in the fridge up to one week, reheating in the oven or microwave.

Serving Size: 1/2 filled pepper

Number of Servings: 12.0

Recipe submitted by SparkPeople user ANJI_RAE.