A delightful twist on classic stuffed peppers, featuring a southwestern flair.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and saves time later.
Cut the tops off the bell peppers and remove the seeds and membranes inside.
Choose peppers that can stand upright for easier stuffing.
In a skillet over medium heat, cook the ground turkey until browned, about 5 minutes.
Break up the turkey with a spatula for even cooking.
Add the diced onion to the skillet and sauté until softened, about 3 minutes.
Stir frequently to prevent the onion from burning.
Mix in the black beans, salsa, cumin, paprika, salt, and black pepper. Cook for an additional 2 minutes.
Taste the mixture and adjust seasoning if needed.
Stuff each bell pepper with the turkey mixture and place them upright in a baking dish.
Pack the filling tightly to ensure the peppers are fully stuffed.
Cover the dish with foil and bake in the preheated oven for 30 minutes.
Covering with foil helps the peppers cook evenly and retain moisture.
Remove the foil, sprinkle the shredded cheese on top of each pepper, and bake uncovered for an additional 10 minutes.
Allow the cheese to melt and slightly brown for a delicious finish.
Serve the stuffed peppers hot, garnished with fresh cilantro or a dollop of sour cream if desired.
Serve with a side of rice or a fresh salad for a complete meal.
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