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Heat the oven to 400 degrees F.
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Cook your rice, following the directions for the rice you are using.
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Put your ground turkey into a medium-large saute pan and season with garlic powder. Start browning the meat.
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About half way through browning the meat, add the chopped onion, the garlic and the cilantro to the pan. Cook until the meat is completely browned and the onion is a little translucent.
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Add 1/2 cup of tomato sauce, 1/2 cup small diced tomatoes and 1 cup of chicken broth. Mix well and simmer on low for about 5 minutes.
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Add the cooked rice into the meat mixture and stir together. If you feel like it needs more moisture, add extra tomato sauce and tomatoes.
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If desired, add a cup of (rinsed) black beans into the mixture and stir.
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Cut the bell peppers in half lengthwise and remove all the seeds. Then, place in a baking dish. I use a 9x13 glass Pyrex dish.
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Spoon the meat mixture into each pepper half, filling it as much as possible. Then, pour enough chicken broth into the pan to cover the entire bottom in a thin layer. Cover tight with aluminum foil and bake for 35 minutes. When done, just top with shredded cheese and dig in!