This light and veggie-packed dish is the perfect meal for me, yet it's hearty enough for my husband. The extra kick of flavor and spice from the hot pepper is a great addition to the stuffing, and we also loved how it complimented the citrus flavors in the couscous.

If you are worried about the prep time during the week, you can stuff the peppers on the weekend, refrigerate them and then pop them in the oven when you get home from work.  The cook time may increase slightly, but the end result will be just as delectable.  

Santa Fe Turkey Stuffed Peppers
Total Time: 50 minutes
Prep:15 minutes
Cook: 35 minutes

What you'll need
For the filling
1/2 pound lean ground turkey
1/2 can black beans, rinsed and drained
1/2 cup frozen corn
1 serrano or jalalpeno pepper (for less spice only use half), seeds removed and chopped
1/2 cup tomato, diced (I used cherry tomatoes since that is what I had on hand)
1 clove garlic, minced
2 tablespoons onion, chopped
1 tablespoon cilantro, chopped
1 teaspoon cumin
salt and pepper to taste

For the peppers
2 bell peppers, seeds and tops removed and cut in half lengthwise
1/3 cup chicken broth
Monterey and Cheddar cheese, shredded
2 scallions, finely chopped

1. Preheat oven to 350 degrees F.
2. In a medium skillet over medium heat, brown turkey and season with salt and pepper.
3. Add onion, garlic, black beans, cilantro, serrano pepper, diced tomatoes and cumin to skillet once meat is browned; mix well and simmer on low, covered for about 10 minutes
4. Remove lid, add corn and simmer for an additional 5 minutes.
5. Place peppers, cut side up, in a small baking dish.  Fill each pepper with turkey mixture.
6. Pour water or chicken broth on the bottom of the dish; cover and bake for 30 minutes or until peppers become soft.
7. Remove foil, top each pepper with a sprinkle of cheese and bake uncovered for an additional 5 minutes or until cheese is melted.
8. Top each pepper with scallions and serve with a side of Cilantro Citrus Couscous.

Cilantro Citrus Couscous
Total Time: 15 minutes
Prep:10 minutes
Cook: 5 minutes

What you'll need
3/4 cup dried couscous
1 teaspoon lemon zest
1 teaspoon lime zest
1 tablespoon cilantro, chopped
2 tablespoons lemon juice
1/2 cup cherry or grape tomatoes, cut in half
2 scallions, finely chopped
salt to taste

1. Cook couscous according to package directions.
2. Meanwhile, in a small mixing bowl, combine lemon zest, lime zest, cilantro, lemon juice, tomatoes and scallions.  Mix well.
3. Pour mixture over the couscous, mix well. Season will salt to taste.  You can also add more lemon juice if need be. Enjoy!

Note -- if you are following along with the weekly menu plan, be sure to save the remaining 1/2 can of beans.  I will be using these in another recipe later in the week. 
Santa Fe Turkey Stuffed Pepper recipe adapted from

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