Makes 6 servings
8 green peppers
2 tablespoons olive oil
1 white onion, diced small
2 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes (add more or less, to taste)
1/2 teaspoon paprika
1/2 teaspoon coriander
1 pound ground turkey
3 tablespoons ketchup
1/4 teaspoon salt
1 tablespoon red wine or apple cider vinegar
1 15-ounce can black beans, rinsed
1 cup cilantro, rinsed and chopped fine
1 cup Colby cheddar cheese, grated
1. Preheat oven to 400 degrees F. Wash peppers and slice off the tops, cutting about one inch from the top. Remove ribs and seeds from inside pepper with a paring knife. Slice a small portion of bottom so the peppers can stand upright. Place peppers in a 9x13-inch Pyrex baking dish. Add water to about half the height of the peppers. Place in preheated oven and bake for 6 to 8 minutes, until peppers start to soften.
2. Meanwhile, heat olive oil in a cast-iron skillet over medium heat. Sauté onion and garlic, add crushed red pepper, paprika, and coriander, and cook for 5 minutes, or until translucent and aromatic. Add the turkey to the skillet, stirring with a wooden spoon and separating clusters. Add salt; continue cooking turkey until the pink meat turns golden, about 5 to 10 minutes. Fold in ketchup and vinegar. Turn off heat and set aside.
3. Remove peppers from oven and carefully drain the water from the pan.
4. Add cilantro and black beans to turkey in the skillet, then add all but 1/4 cup cheese. Fill the peppers with the mixture. Top with the remaining cheese.
5. Roast in the oven for 25 to 30 minutes. Remove and allow to rest for 5 minutes before serving.