Stuffed Peppers

1 or 2 Large Bell Peppers (each half is 1 serving)
1 lb ground turkey (browned)
1  can black beans
1/4 cup chopped purple or red onion
1/2 chopped tomato
4 to 6 stalks asparagus, chopped
1/2 packet taco seasoning
salt and pepper to taste
Shredded mozzarella and cheddar cheese
Sour Cream

Cut and deseed the pepper. Mix all the ingredients except for the cheese and the sour cream in a bowl.

Spoon the mixture into the pepper halves and place into the crockpot. Cook on low for 1 1/2 to 3 hours.

Sprinkle a little of both cheeses over the top just before taking the peppers out. Serve a with spoonful of sour cream.

Be careful not to overcook. The peppers become mushy (as mine did). The flavor was good but I should have taken them out sooner. The texture would have been better with a little crunch left in the peppers.

Alternative Method: In a bowl, mix all ingredients except for the cheese and sour cream. Microwave on high for a minute or two, until asparagus and onion are tender. Spoon mixture into peppers.

Place stuffed peppers into a microwave safe dish and cover. Microwave on high for 1 1/2 to 2 minutes or until peppers are done to your liking. Sprinkle with cheese as soon as removed from microwave.

I like these spicy so I used some jalepeno slices also. Hot sauce or red pepper flakes work well too.