Preparation Steps

• In a large skillet, brown the turkey and season with salt.
• When the turkey is browned, add onion, garlic, black beans, cilantro, serrano pepper, diced tomatoes, and cumin. Mix well and simmer on low, covered for 5 minutes.
• Remove lid, add corn and simmer an additional 5 minutes or until all the liquid reduces.
• Preheat oven to 350.
• Cut peppers in half lengthwise, removing seeds and stem.
• Place peppers, cut side up in an oven-proof dish. Fill each pepper with 0.5 cup turkey mixture. Pour about 0.33 cup water or chicken broth on the bottom of the dish.
• Cover tightly with foil. Bake 50 minutes, or until the peppers are tender.
• Remove foil, top each with 1.5 tbsp of cheese and bake uncovered an additional 5 minutes.
• Top with chopped scallions and serve with a dollop of reduced-fat sour cream if desired (optional).