Preheat the oven to 375°F (190°C) for softer peppers.
Heat a skillet over medium heat.
Add ground turkey to the skillet and cook until browned and no longer pink.
Stir in the mushrooms and black beans, cooking for 3-5 minutes until the mushrooms are softened—season as desired.
Cut the bell peppers in half lengthwise and remove the seeds.
(Optional) If you prefer softer bell peppers, place the halves on a baking sheet and bake for 10 minutes before stuffing.
Fill each bell pepper half with the turkey, mushroom, and black bean mixture.
Top with salsa and fresh cilantro.
Serve immediately. Optional: Add toppings such as avocado or cheese.
Notes
Leftovers: Store other half of pepper in refrigerator for up to 4 days.
More Carbs: Add rice to stuffing or serve on the side
More iron: Use ground beef
Additional Toppings: Add cheese and avocado
