Skinny Taco Stuffed Peppers Bursting with Flavor

• 5 large bell peppersuse red, orange, yellow, or a mix
• 1 pound extra-lean ground beef or ground turkey(grass-fed beef works well)
• 1 cup onions,chopped
• 1 oz. package taco seasoningLawry’s or McCormick (McCormick is gluten-free)
• 1 cup water
• 1 can (15 oz.) black beans,rinsed and drained
• 1 can (8 oz.) tomato sauce
• ½ cup corn,fresh or frozen

Ingredients for Topping: Optional

• ⅓ cup fat-free sour cream or plain yogurt
• ⅓ cup salsa
• Romaine lettuce,shredded

• Preheat the oven to 400°F (200°C). Trim the tops off five bell peppers about 1 inch below the stem and remove the seeds and membranes. Discard the tops and set the hollowed peppers aside.
• In a large nonstick skillet over medium-high heat, cook the ground beef (or turkey) with the chopped onions, breaking up the meat and stirring frequently, until no pink remains. Drain any excess fat.
• Stir in the taco seasoning and a cup of water, then add the rinsed black beans, tomato sauce, and corn. Bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer for about 5 minutes, stirring occasionally to combine flavors.
• Arrange the peppers in an ungreased baking dish and spoon the filling evenly into each one—about 1 cup per pepper. Pour 1 cup of water into the bottom of the dish to help steam the peppers. Cover the dish tightly with foil.
• Bake for 45 minutes, or until the peppers are tender when pierced with a fork. If needed, bake an extra 5 minutes for softer peppers.
• Serve each stuffed pepper topped with shredded romaine, a dollop of fat-free sour cream or plain yogurt, and salsa if you like. These also freeze well—wrap individually and store in a freezer bag for a quick meal later.