Ground Turkey and Brown Rice Stuffed Peppers

Stuffed peppers are a classic dish but I like them!
I enjoy using a variety of colored peppers to make the presentation and taste more appealing.











Ground Turkey and Brown Rice Stuffed Peppers:
Serves about 4

Ingredients:

• 2 tablespoons olive oil 
• 1 lb lean ground turkey
• 1 medium onion, diced
• 1 poblano pepper, diced (or you can buy a can of green chile)
• 1 tablespoon ground cumin 
• A pinch of salt and black pepper
• 2 cloves garlic, minced
• 1 can (15 oz.) petite diced tomatoes, drain and reserve liquid
• 1 can (15 oz.) black beans, rinsed and drained (I cook dry beans and freeze them)
• 3/4 cup Brown rice
• 1 1/2 cup grated sharp cheddar or pepper jack
• 4 large bells peppers, cut from top, ribs and seeds removed.

Directions:

1. Combine brown rice, and 1 3/4 cups of water in a saucepan. Cover, and bring to a boil. Reduce the heat to medium-low and simmer until rice is tender, about 20 minutes.
2. While the rice is cooking, heat oil in another saucepan over medium heat add ground turkey. Add onion and poblano and cook until soft, about 5 minutes. Add cumin, a pinch of salt and pepper and garlic and sauté 1 minute more. When the rice mixture is cooked, add it to the onion mixture. Add in the black beans, drained tomatoes, and 1 cup of the cheese.
3. Preheat the oven to 350 degrees. Pour the liquid from the tomatoes into the bottom of a baking dish.
4. Fill each bell pepper with 3/4 cup of the filling, and place in the baking dish. Cover with foil and bake 40 minutes. Uncover, and sprinkle each pepper with 1 tablespoon of the remaining cheese. Bake 15 minutes more, or until the tops are lightly browned. Let stand for 5 minutes before serving. Spoon the juice from the pan over the peppers.