Stuffed Peppers

Ingredients

3 cups black bean and corn salsa

1 pound ground turkey meat

1 cup rice

6 bell peppers

2 cloves garlic, minced

¼ cup diced bell pepper

¼ cup diced onion

1 can mixed diced tomatoes and green chilies

1 cup plain Greek yogurt

1 tsp salt

½ tsp black pepper

3 tsp olive oil

shredded cheddar cheese, if desired

salt and pepper, to taste

Directions

1.   Preheat the oven to 350 degrees Fahrenheit.
2. Cut the tops off of the bell peppers. Remove the ribs and seeds from inside. 
3. Rub the insides of the peppers with 1-2 spoons of olive oil and sprinkle lightly with salt. Put in a baking dish in the oven for 10-15 minutes.
4. Heat the remaining olive oil in a skillet over medium to medium-high heat. Saute the onions, garlic, and diced bell pepper. I get the diced bell pepper for this from the tops I cut off of the 6 peppers.
5. Add the turkey to the pan and brown.
6. Add salsa and canned tomatoes and chilies to turkey mixture. Stir to combine. Let simmer for 10 minutes. Remove from heat.
7. Add cooked rice and Greek yogurt to turkey mixture. Stir to combine.
8. Divide the mixture evenly between the 6 empty bell peppers. Bake for 20 minutes.
9. Remove peppers from oven. Top, if desired, with cheddar cheese. Return to oven for 10 minutes.
10. Serve hot with sides of additional salsa or Greek yogurt, if you want. Add salt and pepper to taste.

Tips

The 6 bell peppers I made were really full - overflowing, in fact. There is probably enough here to decently fill 7-8 bell peppers if you so choose. 

You can use sour cream instead of plain Greek yogurt, any color bell peppers, and beef or sausage instead of turkey, if you want.. You can also use store bought or homemade salsa. Leave out the meat entirely for a vegetarian version. You can also substitute black beans for the meat. Leave the cheese and yogurt out for a non-dairy or vegan version.