• 1 Tbsp olive oil
  • 3 cloves of garlic, minced
  • 1 medium onion, finely diced
  • 1.5 lbs ground lean turkey breast
  • 1 Tbsp chipotle chili powder
  • 1 Tbsp cumin
  • 1 Tbsp corriander
  • 1/2 red or green bell pepper, diced
  • 1 14 oz can diced tomatoes with chiles, drained
  • 1 can tomato paste
  • 1 15 oz can black beans, drained & rinsed
  • 1 cup whole kernel corn, fresh or frozen
  • 1/2 cup chopped cilantro
  • low-fat mexican style cheese (optional for garnish)
  • 3-4 bell peppers (red, yellow, orange, green) halved; stems, ribs & seeds removed


  1. Preheat oven to 350 degrees
  2. Place oil, garlic and onion in a saute pan over medium heat. Saute until garlic and onion are tender, ~3 minutes. Add turkey breast. Cook turkey breast, breaking up into crumbles until meat is browned.
  3. Add chili powder, cumin, corriander, bell pepper, tomatoes, tomato paste, black beans and corn to turkey mixture. Reduce heat to low, cover & simmer for 30 minutes.
  4. Meanwhile, bring 2 quarts of water to a boil. Carefully add the bell pepper halves in batches, making sure that the bell peppers are fully submerged. Parboil peppers for 1-2 minutes. Carefully remove the bell peppers from pot & drain. Set aside in a large caserole dish.
  5. Stir cilantro into turkey mixture. Spoon turkey mixture into pepper halves. Top with cheese if desired. Bake for 15-20 minutes. Until cheese is GBD*

Serves 4

* Golden Brown & Delicious