Southwest Stuffed Peppers

• 1/2 of a 20 oz. package lean ground turkey
• 1 - 15 oz. can black beans, rinsed and drained
• 1 - 15 oz. can sweet corn, drained
• 1 - 14.5 oz. petite diced tomatoes
• 1 - 4 oz. can diced green chilies
• 1 tbsp. chopped garlic
• 1/2 medium yellow onion, chopped
• 2 tbsp. spicy taco seasoning
• 1 tbsp. ground cumin
• 3 red bell peppers, cut in half lengthwise and seeded
• 1/3 cup reduced sodium chicken broth
• shredded reduced fat Mexican blend cheese
• Sour Cream (optional)

In a large skillet, brown turkey, seasoning it with salt and freshly ground black pepper.  When turkey is starting to brown, add taco seasoning, onion and garlic.  When turkey is cooked through add black beans, corn, tomatoes, green chilies and cumin.  Mix well and simmer on low, covered, 10 minutes.  Remove lid and cook another 5 minutes, or until most of the liquid is gone.

Preheat oven to 350F.

Place peppers cut side up in a 9x13 baking dish sprayed with cooking spray.  Pour the broth in to cover the bottom of the dish.  Fill each pepper cup evenly with the turkey mixture.  They will be filled full, almost overflowing!  Cover the dish tight with foil and bake for 45 minutes. 

Remove the foil, top each with shredded cheese and put under the broiler until cheese is melted and browning.  Serve with sour cream.

Enjoy!!!