Name: Turkey and Black Bean Stuffed Peppers
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 4 large bell peppers, halved lengthwise and seeded; 1 lb ground turkey (93% lean); 1 cup cooked black beans (or 1/2 can, rinsed and drained); 1 cup cooked brown rice; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 cup tomato sauce; Fresh cilantro or green onions, for garnish (optional)

Instructions

Preheat the oven to 375°F (190°C).
Sauté the aromatics. In a skillet, heat the olive oil over medium heat. Add the onion and garlic and cook for 2 to 3 minutes, until fragrant.
Cook the turkey. Add the turkey and cook until browned and cooked through, breaking it into crumbles.
Make the filling. Stir in the cumin, paprika, salt, and pepper. Add the rice and black beans, mix well, and remove from the heat. Stir in the tomato sauce.
Fill the peppers. Place the pepper halves cut side up in a baking dish. Spoon the filling evenly into each one.
Bake. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10 to 15 minutes, until the peppers are tender.
Serve. Garnish with cilantro or green onions if you like, and serve warm.

Notes

Makes 8 pepper halves, or 4 servings of 2 halves each. Timing assumes the brown rice is already cooked. The nutrition estimate below is per pepper half.
Protein: ground turkey and black beans. Fiber: bell peppers, black beans, brown rice.

Nutrition estimate (per stuffed pepper half)
Protein	28 g
Fiber	10 g
Calories	about 300
Carbohydrates	about 25 g
Fat	about 12 g