Ingredients:

  • 4 large Bell Peppers (mixed colours preferred: red, yellow, orange)
  • 360 mL (1 ½ cups) Vegetable Stock or water, plus more for boiling
  • 15 mL (1 Tbsp) Olive Oil (for baking dish)
  • 15 mL (1 Tbsp) Olive Oil, extra virgin
  • 1 small Yellow Onion, finely diced (approx. 150g)
  • 2 cloves Garlic, minced
  • 450 g (1 lb) Ground Turkey (93% lean is recommended)
  • 30 mL (2 Tbsp) Chili Powder (New Mexico or Ancho style)
  • 5 mL (1 tsp) Ground Cumin
  • 5 mL (½ tsp) Dried Oregano
  • Pinch of Cayenne Pepper (optional, for heat)
  • 7 g (1 tsp) Sea Salt (or to taste)
  • 3 g (½ tsp) Black Pepper, freshly cracked
  • 425 g (15 oz) Can Diced Tomatoes (do not drain)
  • 120 mL (½ cup) Chicken or Vegetable Stock
  • 1 large can (425 g / 15 oz) Black Beans, rinsed and drained
  • 1 cup (160 g) Frozen or canned Sweet Corn, drained
  • 120 g (4 oz) Can Diced Green Chiles (mild)
  • 180 g (1 ½ cups) Monterey Jack Cheese, shredded (or Cheddar-Jack blend)
  • Fresh Coriander (Cilantro), roughly chopped, for garnish
  • Optional: Sour cream or Greek yogurt for serving

Instructions:

  1. Prep Peppers: Halve the bell peppers lengthwise, removing the stems and seeds. Trim a very thin slice off the rounded bottom of each half, allowing them to sit flat in the baking dish.
  2. Par-Cook: Bring a large pot of salted water to a rolling boil. Carefully place the pepper halves into the boiling water and cook for 5 to 7 minutes until slightly softened but still holding their shape (al dente).
  3. Drain and Rest: Remove the peppers using tongs and place them cut-side up on a clean kitchen towel or wire rack to drain and cool slightly.
  4. Sauté Aromatics: Heat 1 Tbsp (15 mL) olive oil in a large skillet over medium-high heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  5. Brown the Turkey: Add the ground turkey to the skillet. Break it up with a spoon and cook until browned, about 6-8 minutes. Drain off any excess liquid or fat.
  6. Bloom the Spices: Reduce the heat to medium. Push the turkey mixture to one side and add the chili powder, cumin, oregano, and cayenne (if using) directly to the hot pan surface. Cook and stir for 30 seconds until intensely fragrant. Stir the spices into the turkey mixture.
  7. Simmer: Stir in the salt, pepper, canned diced tomatoes, and stock. Bring the mixture to a simmer, then reduce heat and cook for 5 minutes, allowing the sauce to thicken slightly.
  8. Mix-Ins: Stir in the rinsed black beans, corn, and diced green chiles. Remove the pan from the heat.
  9. Prepare Baking Dish: Preheat the oven to 190°C (375°F). Lightly grease the baking dish with olive oil and pour the 1 ½ cups of vegetable stock/water into the bottom of the dish.
  10. Stuff: Place the par-cooked pepper halves into the prepared dish. Spoon the turkey and black bean filling generously into each pepper half, packing lightly.
  11. Top and Bake: Sprinkle the shredded Monterey Jack cheese evenly over the top of the filling in each pepper. Bake for 25 to 30 minutes, or until the cheese is melted, bubbly, and slightly golden.
  12. Serve: Let the peppers rest for 5 minutes before serving. Garnish heavily with fresh coriander.