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Ingredients
- 8 ounces lean ground beef or uncooked ground turkey
- 3 cloves garlic, minced
- 1 15 ounce can dark red kidney beans or black beans, rinsed and drained
- 1 cup bottled salsa
- 3/4 cup frozen whole kernel corn, thawed
- 3 large red and/or yellow sweet peppers
- Salt and pepper
- 1/3 cup reduced-sodium chicken broth
- 1 cup shredded Monterey jack cheese with jalapeno peppers
- 1 medium tomato, chopped
- 1 medium avocado, halved, seeded, peeled and chopped
- 4 green onions, thinly sliced
- Sour cream (optional)
Details
Servings 6
Preparation
Step 1
Preheat oven to 400 degrees F. In a medium saucepan cook ground beef and garlic until beef is browned. Drain off fat. Stir in kidney beans, salsa, and corn. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
Cut peppers in half lengthwise; remove and discard seeds and membranes. Sprinkle insides of peppers lightly with salt and pepper. Fill pepper halves with ground beef mixture. Place peppers, filled side up, in a 3-quart rectangular baking dish. Pour chicken broth into dish around peppers. Bake, covered, for 30 minutes. Uncover; top each with cheese, Bake, uncovered, about 10 minutes or until peppers are crisp-tender and cheese is browned.
Top pepper halves with tomato, avocado, green onions, and sour cream, if desired.
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