Stuffed Poblano Peppers

5-10 poblano peppers (depending on size)

2 tbsp olive oil

1 lb ground turkey

1 packet of taco seasoning

1 cup canned corn, drained and rinsed

1 cup pinto beans, drained and rinsed

1 cup petite diced tomatoes

1 cup shredded Mexican-style cheeses + 1/2 cup for topping

Serve with sliced avocado and fresh cilantro

Preheat the oven to 350 degrees. Slice peppers lengthwise and remove seeds. Toss with a drizzle of olive oil and a pinch of salt & pepper. Roast on a lined baking sheet for 12 minutes. Meanwhile, heat 2 tbsp olive oil in a large skillet. Add ground turkey and seasoning mix. Use a spatula to break up turkey meat and combine seasonings. Cook for about 7 minutes. Add the corn, pinto beans, and tomatoes. Stir to combine and let cook another 5 minutes. Remove peppers from oven and set aside to cool. Stir in 1 cup shredded cheese to the turkey. Use a spoon to stuff each pepper with the turkey mixture. Top each stuffed pepper with more shredded cheese and return to the oven for 5 minutes, until cheese has melted. Serve peppers with sliced avocado and fresh cilantro.