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Categories:Viewed: 44 - Published at: 6 years ago
Ingredients
- 8 whole Bell Peppers (tops Cut Off And Cleaned)
- 1 Tablespoon Olive Oil
- 1 whole Small Yellow Onion, Diced
- 20 ounces, weight Taco-Seasoned Jennie-O Ground Turkey
- 14- 1/2 ounces, weight Canned Diced Tomatoes, Drained
- 14 ounces, weight Canned Black Beans, Drained
- 11 ounces, weight Sweet Yellow Corn (drained)
- 1 Tablespoon Taco Seasoning
- 3 cups Cooked Rice
- 1 box (12 Oz. Size) Hodgson Mill Gluten Free Sweet Yellow Cornbread Mix
- Additional Required Ingredients Specified On The Box Mix (possibly Water, Eggs And/or Oil)
- 1 cup Shredded Mexican Blend Cheese
Method
- Preheat oven to 375 F.
- Prepare bell peppers and place in a large baking dish, set aside.
- In a large skillet, heat oil over medium heat.
- Add onions and cook until translucent.
- Add turkey to skillet and brown completely then drain and return to heat.
- Add diced tomatoes, black beans (I only used about 3/4 the can), sweet corn and taco seasoning to skillet and stir.
- Cook over medium heat for 5 more minutes stirring well.
- Pour turkey mixture into a bowl, add cooked rice and stir well.
- Prepare cornbread mix according to package instructions (note you wont use the entire mixture; I used about half).
- I used non-fat milk and coconut oil to prepare my batter.
- Fill each bell pepper to the top with rice and turkey mixture.
- Top with a sprinkle of cheese, to your liking.
- Take 2 3 tablespoons of the cornbread mixture and pour on top of each bell pepper (amount depends on size and opening of pepper).
- With a fork, spread mixture flat over the top of the stuffed pepper.
- Place the dish in the oven and bake for 15 minutes or until tops are golden brown, rotating once during baking.
- Serve immediately.
