Taco Stuffed Peppers

By catgirl

Ingredients

• 4 medium red bell peppers, cut in half from top to bottom, seeds, membranes, and stems removed
• Freshly ground black pepper
• 1 pound extra-lean ground turkey breast
• 1 jar (16 ounces) picante sauce or salsa
• 2 cups tomato sauce, divided
• 2 tablespoons taco seasoning
• 1 cup cooked brown rice or quinoa
• 4 ounces shredded Monterrey jack cheese

Details

Adapted from thedoctors.com

Preparation

Step 1

Preheat oven to 375 degrees. Bring a large pot of water to boil. Immerse peppers in boiling water for 3 minutes.
Drain peppers and discard water. Arrange peppers, open-side up, in a large glass baking dish, sprinkle with black pepper, and set aside. Spray a large skillet with cooking spray.
Sauté turkey in skillet over medium heat 4–5 minutes, until cooked through. Stir in picante sauce, 1 cup tomato sauce, taco seasoning, and cooked rice or quinoa.
Cook 1–2 minutes, until heated through. Spoon turkey mixture into peppers. Pour 1 cup tomato sauce over all and sprinkle with shredded cheese.
Bake 15–20 minutes, or until bubbly.