8 bell peppers (any colors)

1 tsp. paprika

1 tbsp. olive oil

3 cloves garlic, minced

1 onion, diced

1 lb. ground turkey

½ tsp. salt

15 oz. can black beans, drained

½ tsp. black pepper

15 oz. can corn, drained

1 tsp. ground cumin

16 oz. jar salsa

1 tsp. dried oregano Guacamole, for serving



Preheat oven to 400 degrees.

Cut off the tops of each bell pepper, cut out and remove seeds and ribs from the inside.

Place each pepper on a lightly greased roasting pan and set aside. Heat olive oil in a large skillet on medium heat, add onion, salt, pepper, cumin, oregano, and paprika. Stir together well, cook until onion is tender.

Add garlic and sauté until fragrant, about 30 seconds.

Spread the onions and garlic to the sides of the pan to make room for the ground turkey. Cook turkey, breaking up and mixing with onions, until fully cooked. Add black beans, corn, and salsa, stir together well.

Spoon mixture into peppers, place pepper tops back on and transfer pan to oven to roast for 30-35 minutes or until the peppers have softened and slightly wilted.

Remove pan from oven, remove pepper tops and spoon guacamole on top of mixture. Replace pepper tops and serve warm.



green bell peppers have a more bitter taste, orange and yellow are slightly sweeter, and red bell peppers are the sweetest.

For any stuffed bell pepper recipe, you can decide which peppers you would like to use, and even have a variety.