The reason I like this recipe so much is because it is so easy to make changes to it depending on what you are in the mood for. Sometimes I make this with out the turkey for Meatless Mondays. Give it a try and tell me what you think!
What you will need:
Medium sized bell peppers
Mild cheddar jack cheese to sprinkle on top of your peppers
What to do:
Wash your peppers- cut the tops off and take out the seeds and ribs so you can easily fill them later.
While the turkey cooks preheat your oven to 400
Cook your couscous as directed on the package.
In a separate bowl
Once your rice is cooked mix that in with your black beans
Add your turkey and the tomato mixture
Add the chopped up portions of the peppers
Season with some salt, pepper and I added some cayenne pepper for some spice to taste.
(I have noticed that turkey usually calls for more seasoning than most proteins)
Mix all the ingredients together and let them cool
Once all your ingredients have cooled down you can start filling your peppers!
Once your peppers are filled place them in a baking dish, sprinkle some cheese on top and let them bake for about 20 minutes and then covered for 20 minutes
The peppers should be soft and warm- You are now ready to eat!
I also grabbed some Crema Mexicana (Mexican table cream) to drizzle on top but that is totally optional of course.
Hope you enjoy! Salud!