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Taco Stuffed Bell Peppers

Servings: 6

Ingredients

  • 3 large red bell pepper
  • 1 lb. lean ground turkey
  • 1/2 tbsp. avocado or coconut oil
  • 1 small yellow onion diced
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • 1 tbsp. ground cumin
  • 2 tsp. chili powder
  • 12 oz glass jar of salsa homemade OR, store bought. Look for minimal ingredients, and low sugar count

Optional add-ins:

  • 1 cup cherry tomatoes halved
  • 1 avocado diced small
  • 1 cup organic frozen corn
  • 1 cup black beans rinse if canned
  • 1 cup brown rice
  • Fresh cilantro chopped green onions, and lime wedges for garnish

Instructions

  • Preheat oven to 350 degrees f.
  • Slice peppers in half lengthwise. Remove seeds.
  • I place them in a large pot of boiling water for 3 minutes, then drain very well. Just to make them easier for kids to eat.
  • Place peppers, evenly in a glass baking dish. Set aside.
  • Sauté onions with the oil for 2-3 minutes, then add the turkey in a skillet and cook until just browned.
  • Add the seasoning, and corn (if using) and continue cooking until the meat is just cooked.
  • Drain. Add salsa. Stir.

In a large mixing bowl combine:

  • Your precooked turkey
  • All remaining ingredients
  • 2 Tbsp chopped green onions
  • 2 Tbsp chopped cilantro
  • Juice of 1-2 fresh squeezed limes
  • sea salt and pepper to taste
  • Combine ingredients, scoop tightly into peppers.
  • Bake at 350 for about 15-20 until heated through.

Nutrition

Serving: 1g