Salsa Stuffed Peppers 




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1/2 lb lean ground turkey breast

1 cup chopped onions

1 heaping tbsp of homemade taco seasoning (or you can use the packaged type if you like)

2 cups of cooked rice (any type you like – I like brown)

3-4 organic bell peppers halved and seeds removed

1 can of black beans or any of your favorite bean, drained & rinsed

½ cup of organic frozen corn

1 (15 -16 ounce) jar of salsa

Shredded Cheddar Cheese

Toppings: fresh cilantro, basil, plain Greek yogurt or sliced avocado
Pre heat the oven to 400 degrees. Roast peppers in a baking dish about 20-25 minutes just until cooked thru. Remove the peppers from the oven and allow to cool until you can handle them.

Cook your turkey and onion on the stove. Once they are almost cooked thru, then added in your cooked rice, black beans and corn. In a bowl add the taco seasoning, cooked ground turkey, chopped onions, black beans, corn and rice. Start adding your salsa a tablespoon at a time until you get to the flavor you and mix well. Carefully spoon the turkey mixture into each half of the bell peppers and place back into the baking dish. Cook the peppers for another 15-20 minutes or until the peppers are cooked all the way thru. Before removing from the oven sprinkle the tops of each pepper with shredded cheddar cheese. Place back into the oven just until the cheese has melted. Remove from the oven and top your favorite topping