Stuffed bell peppers with turkey and black beans

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Stuffed bell peppers with turkey and black beans

Lean & Clean, Carb-Conscious, Dairy-Free, Gluten-Free, Mediterranean, Diabetes-Friendly, Soy-Free

2 Servings, 440 Calories/Serving

20 Minutes

Charring peppers on the stovetop might be your new favorite cooking technique. Our easy stuffed peppers are a clean-eating take on a Southwestern favorite.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 organic red or other bell peppers
  • 10 ounces ground turkey
  • 1 organic red onion
  • 1 cup cooked black beans
  • 4 or 5 sprigs organic fresh cilantro
  • Sunbasket mild chile spice blend (ancho chile powder - sweet paprika - granulated garlic - cumin)
  • ½ cup diced tomatoes
  • Sunbasket vegan cheese blend (almond milk - cashew butter - granulated garlic - nutritional yeast - kosher salt - onion powder)
Chef's Tip
Make It Ahead
The turkey-bean filling (Step 2, minus the cilantro prep) can be prepared up to 1 day ahead. Let cool, then cover and refrigerate overnight. When ready to serve, gently rewarm the filling as you char the peppers (Step 1) and chop the cilantro, then stuff the peppers.

Nutrition per serving

Calories 440, Total Fat 20g (31% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 370mg (15% DV), Total Carb. 37g (12% DV), Fiber 11g (44% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 30g
Contains: Tree Nuts (almond, cashew)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Roast the bell peppers

Heat the broiler, if using to char the bell peppers.
On the stovetop directly over a flame, or on a sheet pan under the broiler, roast the bell peppers, turning frequently, until blistered and charred all over, 5 to 7 minutes. Transfer to a cutting board to cool slightly. Scrape off the charred skin, if desired; cut the peppers in half lengthwise and remove the ribs and seeds.
While the peppers roast and cool, prepare the turkey-bean filling.

2

Make the turkey-bean filling

  • Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • Peel and coarsely chop the onion.
  • Rinse the black beans.
  • Coarsely chop the cilantro for garnish.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the turkey, onion, and mild chile spice blend, season with salt and pepper, and cook, stirring to break up the meat, until the turkey is lightly browned but not yet cooked through and the onion starts to soften, 3 to 4 minutes. Add the beans and tomatoes and cook, stirring occasionally, until the turkey is cooked through and the beans are warm, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the pepper halves to individual plates and spoon in the turkey-bean filling. Drizzle with the vegan cheese blend, garnish with the cilantro, and serve.
Kids Can!
  • Rinse the beans.
  • Drizzle the vegan cheese blend.
  • Garnish with the cilantro.