Ingredients:

  • 1 lb (450 g) lean ground turkey or beef
  • 1 can (15 oz / 425 g) black beans, rinsed and drained
  • 1 cup (150 g) corn kernels (fresh, frozen, or canned)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tsp (5 g) ground cumin
  • 1 tsp (5 g) smoked paprika
  • 1 tsp (5 g) chili powder
  • Salt and pepper to taste
  • 2 tbsp (30 ml) olive oil
  • 1 cup (150 g) shredded cheese (cheddar or pepper jack)
  • 4 large bell peppers (any color)
  • 1 cup (240 ml) salsa or diced tomatoes

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds. Set aside.
  3. In a skillet over medium heat, add olive oil. Sauté the onion until soft, about 3-4 minutes. Add garlic and cook for an additional minute until fragrant.
  4. Add the ground turkey or beef, breaking it up as it cooks until browned and cooked through (about 5-7 minutes). Stir in black beans, corn, cumin, paprika, chili powder, salt, and pepper. Cook for another 3-4 minutes to combine flavors. Remove from heat and mix in half of the shredded cheese.
  5. Fill each bell pepper with the meat mixture, packing it down slightly. Place the filled peppers upright in a baking dish and pour salsa or diced tomatoes over the top.
  6. Cover the baking dish with foil and bake for 25 minutes. Remove foil, sprinkle remaining cheese on top, and bake for an additional 5-10 minutes until the cheese is melted and bubbly.
  7. Let cool slightly before serving. Enjoy your stuffed bell peppers without rice!