Turkey Stuffed Peppers
- 1 pound ground turkey
- 1/2 onion chopped
- 1 TBSP garlic powder
- 1/2 TBSP cumin
- 1 TBSP dired oregano
- 1 TBSP cilantro I used lightly dried herbs from Gourmet Garden can find these in the produce section
- 2 TBSP pine nuts toasted or plain your choice
- 1 / 14.5 can San Marzano crushed tomatoes
- 1/3 cup low sodium chicken broth
- 1 cup cooked rice
- 3 TBSP extra virgin oilve oil
- 1 pack bell peppers I got red, orange and yellow
- salt and pepper
- shredded cheese blend
- avacado cubed
- green onion - scallion chopped
- First, prep your bell pepper by washing them, cutting them in half and removing the inside seeds. Then dry them and place them in a baking dish that is drizzled with a little olive oil. You can also use a little olive oil spray on the inside as well but this is not necessary.
- Then in a large sauté pan add in 2 tablespoon olive oil and onions with a pinch of salt and cook for about 6 minutes until slightly tender. Next, add in the ground turkey, dried seasonings and cilantro and cook until mixed well and the turkey is no longer pink.
- Then add in your crushed tomatoes, chicken broth, rice a bit more salt and pepper and cook for about 15 minutes until the mixture has thickened. Last, stir in your pine nuts and continue to cook for a few minutes and then turn the heat off.
- The next step is simply filling each pepper to the top and then topping them with some cheese. Bake the stuffed peppers at 400 degrees covered with foil for about 40 minutes. You can take the foil off the peppers the last few minute to get a good melt on the top of them.
- When they come out they will be bubbling and you can set them on a paper towel to drain slightly if needed and then add them to a dish and serve!
- I top mine with scallions, avocado and more cilantro but you can use any toppings you like! My daughter adds hot sauce over top because she likes everything spicy! :)
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