• 6 bell peppers
• 1 yellow onion
• 3 cloves minced garlic
• 1 lb. organic ground turkey meat
• 1 cup brown rice (or quinoa)
• 1 can organic black beans
• 1 cup frozen fire roasted corn
• 3 handfuls spinach
• 1 jar enchilada sauce (love Siete!)
• 1 cup pepper Jack cheese (plus more for topping)
• Chicken broth (or water)
• green onions and cilantro for topping
• Salsa for topping and serving


• Halve and clean out 6 bell peppers and lay open up in a large baking dish.
• Sauté onions in avocado oil until softened. Add ground turkey and minced garlic. Add enchilada sauce and simmer for 5-10 minutes over low heat. Add in quinoa, black beans, corn. After well mixed add in spinach and cheese until spinach is wilted and cheese is melted.
• Divide mixture equally amongst peppers (it makes a lot so sometimes I save any that doesn’t fit for school lunches- think burritos!)
• Top each pepper with a spoonful of salsa and cheese. Pour about a cup of chicken broth around peppers carefully. Spray a piece of tinfoil with cooking spray (so cheese doesn’t stick) and tent the peppers. Bake at 350 for 40 min then uncover and bake for 5-10 more. Top with green onions and serve! I also serve with avocado and sour cream, per kids request. 😉