A flavorful twist on the classic stuffed bell peppers, featuring a Tex-Mex inspired filling and a cheesy topping.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and saves time later.
In a mixing bowl, combine the ground turkey, diced onion, taco seasoning, egg, cooked rice, and black beans. Mix until well incorporated.
Use your hands to mix for a more even distribution of ingredients.
Cut the bell peppers in half lengthwise and remove the seeds and membranes.
Cutting the peppers lengthwise creates a stable base for stuffing.
Spread the diced tomatoes evenly on the bottom of a baking dish.
The tomatoes will create a flavorful sauce as they cook.
Place the bell pepper halves, cut side up, on top of the tomatoes in the baking dish.
Arrange the peppers snugly to prevent them from tipping over.
Spoon the turkey mixture into the bell pepper halves, mounding slightly.
Pack the filling gently to avoid spilling during baking.
Top each stuffed pepper with a spoonful of salsa.
Choose a salsa with your preferred level of spiciness.
Bake in the preheated oven for 40 minutes, or until the peppers are tender and the filling is cooked through.
Cover the dish with foil if the tops brown too quickly.
Sprinkle the shredded cheese over the peppers and return to the oven for 2 minutes, or until the cheese is melted.
Watch closely to avoid over-melting the cheese.
Serve the stuffed peppers hot, garnished with sour cream if desired.
Add a sprinkle of chopped cilantro for a fresh touch.
