Tex-Mex Stuffed Peppers

A southwest twist on stuffed peppers. This is a favorite of the girls I cook for. I make it healthier by using ground turkey but beef works just as well. It's also easy to change to personal tastes. Add a salad and you have a meal.

• Ready In: 1 hr 30 mins
• Serves: 10
• Yields: 10 pepper halves

Ingredients

• 1  medium red onion, diced
• 1  lb ground turkey
• 1 (1 1/2ounce) envelope  taco seasoning
• 1 (11 ounce) can corn, drained
• 1 (4 ounce) can green chilies
• 1 (15 ounce) can black beans, rinsed and drained
• 0.5 (15 ounce) can  refried beans
• 1⁄2 cup salsa
• 4  cups cheddar cheese, divided
• 5  medium bell peppers

Directions

1. Brown turkey with onion in skillet until done.
2. Drain all grease.
3. Add taco seasoning & water as per envelope simmer 5 minute.
4. Remove from heat and let cool.
5. Cut peppers in half from top to bottom (I try to get ones that are four sided so they sit flat).
6. Remove all seeds and membrane.
7. Place in 2 greased 13 x 9 pans.
8. Mix the salsa & refried beans.
9. To the meat mixture add corn, black beans, green chiles, refried mix, and 2 cups of cheddar cheese.
10. Stuff raw peppers with mix.
11. Cover and bake 1 hour at 350 (can be baked longer if softer peppers are preferred).
12. Uncover & top with remaining cheese.
13. Place back in oven (5 min) just until cheese is melted.