Southwest Stuffed Peppers

Ingredients:

• 3 bell peppers, cut in half lengthwise
• 1/3 cup chicken broth
• 1 package of shredded Monterey-Jack cheese 
• 1/2 lb ground turkey or beef
• 1 can black beans, rinsed and drained
• 1 can of corn, drained 
• 4 tbsp chopped canned jalapeño 
• 1 large diced tomato
• 1 clove garlic
• 1/2 chopped small onion
• 2 tsp cumin

Directions:

1. Brown the turkey with the garlic and onion in a large pan. Add the beans, corn, jalapeño, tomato and cumin. Stir together and let simmer until the liquid is reduced. 
2. Preheat the oven to 350°
3. Cut the peppers in half and remove the "insides"
4. Put the peppers in a casserole dish, stuffing each one with the filling. Pour the chicken broth on the bottom of the dish and cover with tin foil. Bake for 45-50 minutes 
5. Take off the foil and put cover each one with cheese. Bake for another 5 minutes or until the cheese melts and starts to brown.