Serves: 6–8 | Prep Time: 20 min | Cook Time: 40 mins
Ingredients
- 1 lb ground turkey (or sub ground beef, plant-based meat, or omit entirely)
- Salt, pepper, garlic (to taste)
- 1 can black beans, drained
- 1 can diced tomatoes with jalapeños
- Tomato sauce (use what you have on hand)
- 4 large bell peppers (red, yellow, orange, green – for color!)
- Cooked rice (optional but great for extra heartiness)
- Shredded cheese (any kind you like)
Directions
- In a large skillet, brown the ground turkey over medium heat with salt, pepper, and garlic—about 20 minutes. Drain any excess fat.
- Add black beans, diced tomato/jalapeño mix, and enough tomato sauce to coat the mixture. Stir well. (Add cooked rice here if using.) Let simmer on low, covered, for at least 10 minutes, longer if you have the time because it deepens the flavor.
- Meanwhile, cut and clean the bell peppers. Bring a large pot of water to a boil and blanch the peppers for about 4 minutes to soften them.
- Preheat the oven to 350°F. Place softened peppers upright in a baking dish.
- Stuff each pepper with the turkey mixture. Spoon a little extra tomato sauce over the tops.
- Bake for 15 minutes, then sprinkle with shredded cheese. Return to the oven and bake for another 5 minutes, until the cheese is melted and bubbly.
Erin’s Tip: This recipe is perfect for fridge-clean-out days! I’ve thrown in quinoa, leftover veggies, or even salsa. It’s cozy, satisfying, and great for meal prep.