Mexican Stuffed Peppers

Preheat oven to 375ºF.

Cut the tops of the peppers off and remove the insides. Set aside.

Heat oil in a large skillet over medium heat. Saute the onions and garlic for 3 minutes. Add the ground turkey and mix to break it up and combine. Let cook over medium heat until done. Season with salt and pepper. Drain grease.

Cook tomatoes and chipotle pepeprs in a large pan. Let come to a simmer. Add in the rice. Begin to pour in the chicken broth, starting with about 1/2 cup. Cover with a lid and remove from heat. Let stand for 5 minutes, or until rice has soaked up the liquid. You may need to add more broth. Add cilantro. Stir to combine.

Add the rice mixture to the meat and season with cumin and chili powder. Spoon mixture into the bell peppers. Top with Monterey cheese (or whatever cheese you have on hand ). Bake at 375ºF, until heated through. Turn the broiler on for the last minute or two to brown the cheese. Top with sour cream and cilantro.