I love a pretty plate!   The combination of colors just look yummy.

This is one of our go-to dishes when we are bored with Taco Night.

And I’ll get right to the recipe…..  Note:  This could easily be altered to a vegan dish with the right substitutions.

3 large bell peppers (red, yellow & green)
1 pkg Spanish Style Rice of your choice
1 lb ground turkey breast
1 can black beans drained
1 pkg Taco seasoning
1 cup of water
Olive Oil
Shredded Cheese – Cheddar or Colby Jack
Fresh Cilantro, Sour cream or Guacamole
Mixed Greens and dressing of your choice

Pre-heat oven to 350
Start the rice, following the directions on the package.  Typically this will take 20-30 min.
Slice bell peppers in half long-wise, clean out seeds trying to keep as much of the stem area in tact.  This will create a little “boat” for the stuffing mixture.
Place the bell pepper halves in an oblong, shallow casserole dish with aprox a cup of water.  Cover with plastic wrap and microwave for 8-12 minutes or until the peppers start to soften.
While peppers and rice are cooking, brown the ground turkey in a large skillet.  Follow cooking directions on Taco seasoning packet.
Once turkey is browned and taco seasoning has been added, mix in the drained black beans.  Let cook until all the liquids have been absorbed.
When the rice is finished add to turkey and bean mixture.
Place softened bell peppers in a 13X9 casserole dish…. this could be the same dish you already used, just drain out the water.  Now fill the peppers with the turkey mixture.  I like to press down gently to make sure I get all of the pepper filled.  Finally I top with some shredded cheese and pop in the oven for 20 minutes.

Serve topped with fresh cilantro, a side salad or guac and chips and you have a delicious and beautiful meal!   This will make 6 small servings.  I love having these ready to go for leftovers!  For our big family I make these along with regular taco meat and all the basics. 🙂