Ingredients:

  • 4 large Bell Peppers (mixed colours – red, yellow, orange), halved lengthwise, seeds and membranes removed
  • 15 ml (1 Tbsp) Olive Oil, plus extra for baking dish
  • Pinch of Kosher Salt and Black Pepper
  • 15 ml (1 Tbsp) Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 500 g (1 lb) Lean Ground Turkey (93% or 97% lean)
  • 30 ml (2 Tbsp) Chili Powder (preferably New Mexican or Ancho)
  • 15 ml (1 Tbsp) Ground Cumin
  • 5 ml (1 tsp) Smoked Paprika
  • 2 ml (½ tsp) Dried Oregano
  • 250 ml (1 cup) Canned Black Beans, rinsed and drained
  • 150 g (1 cup) Frozen Sweetcorn, thawed
  • 1 large Tomato, finely diced, or 230g (8 oz) can of Diced Tomatoes, drained
  • 125 ml (½ cup) Low-Sodium Chicken Stock (or water)
  • Salt and Black Pepper, to taste
  • 120 g (1 cup) Monterey Jack or Tex-Mex blend Cheese, shredded
  • 30 ml (2 Tbsp) fresh Coriander (Cilantro), chopped
  • 1 Lime, cut into wedges (for serving)

Instructions:

  1. Preheat the oven to 190°C (375°F). Lightly grease the baking dish. Place the pepper halves cut-side down in the baking dish. Rub the skin lightly with olive oil and sprinkle with salt. Bake for 10-12 minutes to slightly soften them. Remove and set aside.
  2. Heat the 15ml of olive oil in the skillet over medium-high heat. Add the diced onion and sauté for 5 minutes until soft and translucent. Add the minced garlic and cook for 1 minute until fragrant. Add the ground turkey to the skillet, breaking it up. Cook until the meat is browned (6-8 minutes). Drain off any excess fat if necessary.
  3. Stir in the chili powder, cumin, smoked paprika, and oregano. Cook for 1 minute, stirring constantly, to toast the spices and enhance their flavour. Stir in the black beans, corn, diced tomato, and chicken stock. Bring to a gentle simmer. Reduce the heat to low and simmer for 5 minutes, allowing the liquid to reduce slightly. Taste and adjust seasoning (salt and pepper).
  4. Place the par-cooked pepper halves cut-side up in the prepared baking dish. Scoop the turkey filling generously into each pepper half. Sprinkle the shredded cheese evenly over the top of the filling in each pepper. Bake for 15–20 minutes, or until the cheese is melted and bubbling, and the peppers are fork-tender.
  5. Remove from the oven and let the peppers rest in the dish for 5 minutes. Sprinkle liberally with fresh coriander (cilantro) and serve immediately with a squeeze of fresh lime juice.