New Mexican Stuffed Bell Peppers

4 bell peppers
1 Tbsp. olive oil
1 lb. ground turkey
1/2 yellow onion, diced
2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp garlic powder
salt and pepper to taste
2 Tbsp. chopped cilantro
4 oz. cup Santa Fe Ole Hatch Green Chile
1 cup black beans, rinsed and drained
1/2 cup frozen corn
8 oz. Pure Red & Green Chile Sauce
3/4 cup Cheddar Jack cheese, shredded

Preheat oven to 400 degrees F and line a baking sheet with foil. Spray the foil with cooking spray
Cut peppers in half lengthwise and remove core and seeds. Place the halved peppers on the baking sheet cut side down and bake 15 minutes
While the peppers are baking, heat olive oil in a large skillet over medium high heat
Add turkey, onion, spices, and salt and pepper. Crumble the turkey with a spoon as it cooks
When turkey is cooked through, stir in the black bean, corn, green chile, cilantro and green chile sauce
Stir to combine, taste for seasoning and bring to a simmer
Remove peppers from the oven and remove any liquid inside them and evenly divide the filling into each half
Bake and additional 10 minutes and top with shredded cheese. Bake 5 more minutes and serve

Click here for Santa Fe Ole Hatch Green Chile

Click here for Pure Red & Green Chile Sauce