Enchilada stuffed peppers

6 bell peppers, any color

1 tablespoon canola oil

1 pound lean ground turkey or beef

1 medium red onion, chopped (1 cup)

½ cup frozen corn

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon cumin

1 19-ounce can red enchilada sauce

½ ounce semi sweet chocolate

2 ¼ cups shredded cheddar-Jack blend cheese

1. Preheat oven to 350 degrees. Coat a sheet pan or baking dish with cooking spray.

2. Cut the top ½-inch or so off each pepper, keeping it intact. Use a paring knife to cut the membranes out of the peppers and remove all seeds. Place on the prepared pan.

3. Heat the oil in a large nonstick skillet over medium high. Add the ground turkey and cook, stirring to break up the clumps, until no longer pink, about 4-5 minutes. Add the onion, corn, smoked paprika, garlic powder, chili powder and cumin. Cook until onion is somewhat softened, about 3 to 4 minutes. Pour in the enchilada sauce and cook 5 to 6 minutes, until slightly thickened. Stir in the chocolate until melted.

4. Scoop about ¼ cup of the meat mixture into each pepper and top with ¼ cup of the cheese. Add another ¼-cup layer of the meat and top with 2 tablespoons of the cheese. Place the top of the pepper on top and bake 30 minutes, until the cheese is melted and the pepper softened.

MAKES 6 SERVINGS