Southwestern Turkey Stuffed Bell Peppers

Instructions

• Step 1: Preheat recteq to 400°F with a 12 inch cast iron skillet.
• Step 2: Add the ground turkey and Ray’s Loco Gringo Rub and cook for 5-8 minutes until the meat is cooked through. Use a wooden spoon to break the turkey into small pieces.
• Step 3: Add the pico de gallo, pinto beans, corn, and fire-roasted tomatoes and stir well. Allow to simmer for 5-8 minutes.
• Step 4: In a medium sized bowl, add the ground turkey mixture and combine with the cooked rice. Allow the mixture to cool for 12-15 minutes. Stir in 1.5 cups of the shredded cheese.
• Step 5: Cut the bell pepper in half across the stem to create 2 equal halves. Using a small spoon, scrape out any seeds and remove the white membrane. Rub each bell pepper half with olive oil and sprinkle with Colden’s Freakin’ Greek Rub.
• Step 6: Using a large spoon, fill each pepper half, using the spoon to compact the mixture. Add to a shallow baking dish and sprinkle with the remaining shredded cheese.
• Step 7: Cook at 400°F for 30-35 minutes until the bell pepper is soft and the filling is golden brown on the top.