Ingredients
- 3–4 large bell peppers, sliced in half lengthwise with stems and seeds removed
- 1/2 tablespoon avocado oil
- 1 pound ground turkey
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon chipotle powder
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon apple cider vinegar
- 1–15oz can black beans, drained and rinsed
- 1–14.5oz can diced tomatoes
- Juice of one lime
- 1 cup cooked brown rice
- 6oz extra sharp white cheddar cheese, shredded
- Chopped cilantro, for serving
Method
- Preheat oven to 375 degrees.
- Heat a large deep skillet or dutch oven over medium-high heat. Once hot, add the olive oil and then ground turkey. Brown the turkey, breaking it up as it cooks.
- Next, add the diced onion, minced garlic, and spices. Cook for 3-4 more minutes or until the onion is tender.
- Next, add the apple cider vinegar, lime juice, canned tomatoes, and drained black beans. Stir until well combined and let simmer for 2-3 more minutes. Remove from the heat and stir in the brown rice until everything is well combined.
- Stuff the pepper halves with the filling and place them in a 9×13 casserole dish.
- Bake uncovered at 375 degrees for 30-35 minutes.
- Remove from the oven and top the peppers with shredded cheddar cheese. Return them to the oven and bake another 10 minutes or until the cheese is bubbly and starting to brown. Garnish with fresh chopped cilantro.
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