1 lb ground turkey meat
1 garlic clove, minced
1 small onion, minced
1 large tomato, diced
1 jalepeño, minced
15 oz black beans, rinsed and drained
15 oz corn
2 tbsp chopped fresh cilantro
1 tsp garlic powder
1 tsp cumin powder
4 large sweet bell peppers, washed and halved
1/2 cup fat free chicken broth
8 oz tomato sauce
1/4 cup reduced fat shredded cheese
2 scallions, diced
salt and pepper to taste
Preheat oven to 350°.
Cut peppers in half lengthwise, removing seeds and stem.
Place peppers, cut side up in an oven-proof dish.
In a large skillet brown the turkey and season with salt and pepper. When the turkey is browned, add onion and garlic and good until onions are soft.
Add the black beans, corn, 1 tbsp cilantro, jalapeno, diced tomatoes, garlic powder, cumin and tomato sauce. Mix well and simmer on low, covered for 10 minutes.
Fill each pepper with turkey mixture. Pour chicken broth on the peppers and the bottom of the dish. Cover tight with foil. Bake 40 minutes, or until the peppers become soft.
Remove foil, top each with cheese and broil uncovered an 5 minutes.
Top with scallions and serve with reduced-fat sour cream if desired.