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1
Preheat the oven to 350 degrees F. Wash the peppers then carefully slice the tops off.
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2
To remove the insides, cut around the edges of the pepper then pull the center out with your hand.
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3
Try to get all the seeds out, too.
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4
Place the peppers in a baking dish and set aside.
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5
In a large skillet, brown the ground turkey over medium high heat for about 7 to 8 minutes, or until cooked through.
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6
Break up the meat with a wooden spoon while it cooks.
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7
Add the taco seasoning, black beans (make sure theyre drained and rinsed), jalapeno and baby spinach.
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8
Stir to combine.
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9
Cook until the spinach just starts to wilt, another minute or so.
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10
Remove pan from heat and mix in the salsa.
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11
Start with about 3/4 of the jar then add the rest if you want it juicier.
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12
We used the whole jar.
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13
Spoon the meat mixture into the hollowed out peppers.
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14
Fill the peppers almost to the top, leaving just enough room for the cheese.
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15
Sprinkle about 2 tablespoons of shredded cheese on top of each pepper.
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16
Place in the preheated oven and cook for 30 to 45 minutes.
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17
The cheese should be melted and the pepper should soften.
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18
You can tent the baking dish with aluminum foil if the cheese is starting to brown.
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19
Remove from the oven and garnish with a dollop of Greek yogurt and a sprinkle of fresh cilantro on top.
