September is drawing near a close, and the first full month of school is almost over. The mornings and evenings are becoming more brisk, and soon enough we will have true autumn weather.
Autumn is definitely my favorite season. I love the colors of all the leaves, the cooler (but not too cold) weather, apple and pumpkin picking, hot apple cider – the list can go on and on. But the BEST thing about the weather getting cooler is eating hearty, stick-to-your-ribs comfort food. That’s right – the warmer weather is on its way out, and its time for me to start turning the oven on once more.
This dish is the perfect segue between light summery meals and autumn comfort. You still get to eat a low-carb meal that incorporates beautiful peppers and a good deal of tex-mex heat, while the filling is hearty and cheesy.
TEX-MEX TURKEY STUFFED PEPPERS
WHAT YOU NEED:
1 1/2 lbs. of ground turkey
1 can of black beans, drained and rinsed
1 packet of taco seasoning (I used hot & spicy but feel free to use mild or medium)
1 tsp. of dried cilantro
2/3 cup of water
4 medium-sized bell peppers, washed
2 deli slices of cheddar cheese
2 deli slices of pepperjack cheese
canola oil (or cooking spray) to grease baking dish and skillet
WHAT TO DO:
- Preheat oven to 350 degrees F.
- Prepare your peppers. Cut the stems out, and hollow out the peppers making sure to remove all seeds. Place peppers standing up in a greased baking dish and set aside.
- Spray a large skillet with cooking spray and set to med-high heat. Add ground turkey, and make sure to fully cook it through (meat should look white and juices should be clear).
- Add the water and taco seasoning packet to the meat, and mix until spices are dissolved and coating the turkey. Cook for around 5-8 minutes.
- Stir the black beans and cilantro into the skillet. Cook for another 3-4 minutes.
- Fold one piece of the cheddar cheese into quarters, breaking the cheese into 4 pieces. Put each piece in the bottom of a pepper.
- Spoon the turkey and bean filling inside the pepper, on top of the cheese slice until the pepper is halfway full.
- Fold a piece of the pepperjack into quarters, breaking the cheese into 4 pieces. Put each piece on top of the filling in each pepper.
- Fill the remaining halves of the peppers with the turkey and bean mixture, and place another quarter piece of cheddar cheese on the top, sealing the filling in.
- Bake the peppers for 25 minutes.
- Take the peppers out of the oven, and top with another quarter piece of pepperjack cheese. Return to the oven for another 15 minutes.
- Dig in & enjoy!!!