Stuffed bell peppers are probably the tastiest way to eat low carb Mexican food. Love making these because first, they’re easy to make & the topping possibilities are endless. You can use any meat of your choice too (chicken, turkey, beef). I love to stuff mine with a lean ground turkey. I season it up real good and it tastes like you’re eating beef, but less greasy. Then I top mine with all my favs: cilantro, salsa & of course guacamole. Guacamole is a must in all taco situations. Hope you enjoy this simple recipe. Let me know if you make it! Xoxo
1lb Jennie O lean ground turkey (85% lean)
Simply Organic mild taco seasoning 1 packet
6 whole bell peppers
1/2 diced bell pepper
1/2 diced white onion
1/2 chopped bunch of cilantro
1 can of Rotel
Mexican cheese blend (I used Organic Valley)
Set oven to 400
Using a cutting board, cut the tops off of the 6 bell peppers, then remove the core. If you need help on removing the core, here is an easy tutorial on how to cut a bell pepper for stuffing. Then dice 1/2 bell pepper & 1/2 white onion into small cubes. Chop cilantro into small pieces.
Place the 6 bell peppers upright on a baking sheet. Place in oven & bake for 20 minutes or until slightly charred.
In a skillet on medium heat, add in ground turkey. Using cooking utensil, break up the meat into small pieces. Continue to do so, as meat starts browning.
After meat starts browning, add in taco seasoning & stir to cover all of the meat with seasoning. Stir in diced bell peppers, onions & cilantro. Lower heat to medium low, cover and let cook for 5 minutes.
Then stir in 1/2 can of drained rotel. Continue to stir meat and rotel together for 2 minutes.
After bell peppers are done, fill them with meat & top with cheese.
Place back into the oven for a few minutes to let the cheese melt.
Then remove from oven & top with your choice of toppings! (I love to add salsa, more cilantro & guacamole)