Southwest Stuffed Peppers

I am not a huge fan of the traditional stuffed peppers, with onions, rice and ground beef. So I was hesitant to make stuffed peppers the other night. So I searched Pinterest, and found a recipe that sparked my interest. Basically it's a taco in a pepper. And since I could eat tacos every single night for the rest of my life, I was sold! Here is the recipe, I tweaked it a bit from Pinterest.

1 lb of ground turkey, lean ground beef, or ground chicken.
3/4 cup of frozen corn
1 can of black beans, rinsed
1 medium yellow onion
1/2 can of diced tomatoes, unseasoned
1 clove of garlic
1 tablespoon of chili powder
2 tsp of cumin
Himalayan salt and pepper to taste
4 large green peppers
Chicken broth, low sodium
6 oz of shredded cheddar cheese
Greek yogurt
1 avocado

Preheat oven to 375 degrees.
Saute the ground meat until it's no longer pink. Add in chopped onions and garlic and seasonings, saute for another 5-8 minute until onion is soft. Add corn, black beans and diced tomatoes.
Chop off top of green peppers and clean out seeds and white pulp. Stuff with ground meat mixture. Place in a deep baking dish, fill bottom of dish with about an inch or so of chicken broth. Cover or place foil on top. Bake for 35 minutes. Take out and add cheese. Bake for another 5 minutes. Garnish with a dollop of plain greek yogurt (or sour cream) and a few slices of avocado. ENJOY!

For those following the 21 day fix, just measure out 1/2 blue container for the cheese. And measure out that dollop of greek yogurt to be about 1/2 red. If you eat one large stuffed pepper it would be: 1 yellow, 1 1/2 red, 1 1/2 green, 1 blue.