Heat the oven to 425°F. Place the pepper halves, cut-side up, into a 13x9x2-inch baking dish.Bake for 15 minutes or until the pepper halves are tender.While the pepper halves are baking, season the turkey as desired. Cook the turkey in a 12-inch nonstick skillet over medium-high heat until cooked through, stirring often to separate meat. Stir in the corn, beans, salsa and tortilla chips and cook until the mixture is hot, stirring occasionally and lightly mashing some of the beans with a fork.Spoon about 1/2 cup turkey mixture into each pepper half. Sprinkle with the cheese and serve with your favorite taco toppings.
6 assorted bell peppers (green, red, yellow), cut in half lengthwise, stems and seeds removed1 pound ground turkey1 cup frozen whole kernel corn1 cup rinsed drained canned black beans1 jar (16 ounces) Pace® Chunky Salsa0.5 cup crumbled tortilla chips0.25 cup shredded Cheddar cheese
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