Instructions

Cilantro Lime Ricea

1. Preheat oven to 375 degrees F.
2. In a medium sauce pot, bring rice, water and salt to a boil.  Cover, reduce heat to low and cook 15-20 or until tender.  Turn off heat, add cilantro, lime and stir.

Mexican Stuffed Peppers

1. Place peppers into a baking dish and set aside.
2. In a medium pan, saute onion and garlic for 5 minutes.  Add ground turkey and cook until browned.  Pour in taco seasoning and required water amount from package.  Stir to combine.
3. Into a large bowl combine 1 cup turkey mixture, black beans, corn, tomato sauce and cilantro lime rice.
4. Fill each pepper with the Mexican filling.*  
5. Place into the oven and cook for 25 minutes.  Remove from oven and top evenly with cheese. Return to oven and cook for 5 minutes or until the cheese is melted.

*If freezing, prepare peppers up until step 4. Wrap each pepper into aluminum foil and place into a freezer bag.  Place the cheese into a smaller bag and place into the bag with the peppers.  Freeze for up to 3 months.    To prepare, place into baking dish, cook for 25 minutes, remove from oven and top with cheese.  Cook an additional 5 minutes until cheese is melted.