Tex-Mex Turkey Stew in Pepper Halves



1 tbsp oil


1 (1-3/4 oz) Package taco seasoning

1 c canned diced tomatoes with juices

1 c whole kernel corn

1 Small green chili pepper, seeded and chopped

1/2 c water

2 c red, yellow, orange or green peppers, chopped

1 c cubed potatoes, cooked

1 c dark red kidney beans, rinsed and drained well

1/4 tsp salt

1/2 tsp pepper

6 Medium to Large red, yellow, orange or green peppers, halved and seeded

1 c dried bread crumbs, buttered

1/2 c Monterey Jack cheese, shredded



Over medium heat, heat oil in a large fry pan. Add turkey and lightly brown, breaking turkey into medium size chunks.

Stir in taco seasoning mix and blend well.

Add next 4 ingredients; stir and cook for 5 minutes.

Stir in 2 cups chopped peppers and 1 cup cooked potatoes; simmer covered for 3 minutes. Stir in drained kidney beans. Cover and reduce heat to low.

Microwave pepper halves for 7 minutes, turning halfway through, or until tender.

Fill pepper shells with turkey mixture, top with bread crumbs and cheese.

Broil about 4 inches from the heat source for 5 minutes to brown bread crumbs and melt cheese.