Skinny Enchilada Stuffed Bell Peppers

• Gluten free

• Meat

  • 1 1/2 lbs Ground turkey

• Produce

  • 5 Bell peppers, large
  • 1 15 oz. can Black beans
  • 1 cup Corn

• Baking & Spices

  • 1 tsp Salt

• Nuts & Seeds

  • 1 tsp Cumin

• Dairy

  • 2 cups Cheddar cheese

• Prepared

  • 1 10 oz. can Enchilada sauce

Found on chef-in-training.com

Ingredients

• 5 large bell peppers, I used and array of different colors
• 1.5 pounds ground turkey
• 15 oz. can black beans, drained and rinsed
• 1 cup corn
• 2 cups shredded cheddar cheese
• 10 oz. can enchilada sauce
• 1 teaspoon cumin
• 1 teaspoon salt

Directions

• Carefully cut off the tops of the bell peppers and hollow out the insides. Place in a greased 7x11 baking pan and set aside.
• In a large skillet, brown turkey until cooked through and juices run clear.
• Place turkey in a large mixing bowl and add black beans, corn, cheese, enchilada sauce, cumin and salt and stir to evenly combine ingredients.
• Stuff each bell pepper to the top rim. Once each bell pepper is stuffed cover pan with foil.
• Bake at 350 degrees F for 1 hour. Remove pan and foil and sprinkle tops with cheese and return to oven to bake uncovered an additional 5 minutes until cheese is melty on top.