A delightful twist on a classic stuffed pepper recipe, featuring bold Southwestern flavors.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking of the peppers.
In a skillet, cook the ground turkey and diced red onion over medium heat until the turkey is browned and the onion is softened.
Stir frequently to prevent sticking and ensure even cooking.
Add the diced green chilies, corn, black beans, and salsa to the skillet. Stir to combine and heat through.
Taste the mixture and adjust seasoning if needed.
Cut the bell peppers in half lengthwise and remove the seeds and membranes.
Choose peppers that can sit flat for easier stuffing.
Place the pepper halves in a baking dish and fill each with the turkey mixture.
Pack the filling firmly but avoid overstuffing to prevent spillage.
Cover the dish with foil and bake in the preheated oven for 30 minutes.
Covering the dish helps the peppers soften evenly.
Remove the foil, sprinkle shredded cheddar cheese over the peppers, and bake uncovered for an additional 10 minutes until the cheese is melted and bubbly.
For a golden crust, broil for the last 2 minutes.
Serve the stuffed peppers warm, garnished with fresh cilantro or a dollop of sour cream if desired.
Serve with a side of rice or a fresh salad for a complete meal.
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