Pre heat the oven to 400 degrees. Lightly coat the peppers with olive oil and roast in a baking dish about 20-25 minutes just until cooked thru. Remove the peppers from the oven and allow to cool until you can handle them.
In a bowl add the taco seasoning, cooked ground turkey, chopped onions, black beans, corn and rice. Add in the jar of salsa and mix well.
Carefully spoon the turkey mixture into each half of the bell peppers and place back into the baking dish. Cook the peppers for another 15-20 minutes or until the peppers are cooked all the way thru. Before removing from the oven sprinkle the tops of each pepper with shredded cheddar cheese. Place back into the oven just until the cheese has melted.
Remove from the oven and top with fresh cilantro, avocado slices and/or sour cream just before serving.
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|Serving Size: 1 Serving (449g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 221 (43%)|
|Amt Per Serving||% DV|
|Total Fat 24.5g||33 %|
|Saturated Fat 11.5g||57 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 67.1mg||21 %|
|Sodium 983.2mg||34 %|
|Potassium 958.1mg||25 %|
|Total Carbohydrate 50.5g||15 %|
|Dietary Fiber 10.4g||42 %|
|Sugars, other 40.1g|
|Protein 25.4g||36 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 514
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