Turkey Taco Stuffed Peppers

Instructions

1. 1

   Preheat the oven to 375°F and lightly coat a 9x13-inch baking dish with nonstick spray. Halve the bell peppers from top to bottom, remove the seeds and membranes, and arrange cut-side up in the dish.

2. 2

   Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chicken, chili powder, cumin, garlic powder, salt, and pepper, and cook, breaking up the meat, until browned and cooked through, about 4 minutes. Drain any excess liquid, then add the diced tomatoes and their juices and simmer 1 minute.

3. 3

   Remove from heat and stir in the rice and 3/4 cup of the shredded cheese. Spoon the filling into the peppers and top with the remaining cheese.

4. 4

   Add a little water to the bottom of the baking dish — just enough to cover it lightly. Bake uncovered for 25 to 35 minutes, until the peppers are tender and the cheese is melted.

5. 5

   Top with your favorite toppings and serve hot.