Mexican Stuffed Peppers - bell peppers

Method

• Preheat the oven to 350 degrees F. Wash the peppers then carefully slice the tops off.
• To remove the insides, cut around the edges of the pepper then pull the center out with your hand.
• Try to get all the seeds out, too.
• Place the peppers in a baking dish and set aside.
• In a large skillet, brown the ground turkey over medium high heat for about 7 to 8 minutes, or until cooked through.
• Break up the meat with a wooden spoon while it cooks.
• Add the taco seasoning, black beans (make sure theyre drained and rinsed), jalapeno and baby spinach.
• Stir to combine.
• Cook until the spinach just starts to wilt, another minute or so.
• Remove pan from heat and mix in the salsa.
• Start with about 3/4 of the jar then add the rest if you want it juicier.
• We used the whole jar.
• Spoon the meat mixture into the hollowed out peppers.
• Fill the peppers almost to the top, leaving just enough room for the cheese.
• Sprinkle about 2 tablespoons of shredded cheese on top of each pepper.
• Place in the preheated oven and cook for 30 to 45 minutes.
• The cheese should be melted and the pepper should soften.
• You can tent the baking dish with aluminum foil if the cheese is starting to brown.
• Remove from the oven and garnish with a dollop of Greek yogurt and a sprinkle of fresh cilantro on top.