Turkey Taco Stuffed Peppers

 4 persons

Ingredients:

Peppers:

🫑  4 bell peppers, sliced in half lengthwise

🫒  2 tbsp olive oil

🧂  ½ tsp salt

½ tsp freshly cracked black pepper

🧄  ½ tsp garlic powder

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Taco mixture:

🫒  1 tbsp olive oil

🫑  1 bell pepper, diced

🧅  1 shallot, diced

🦃  1 pound 93% ground turkey

2 tsp ground cumin

🌶️  2 tsp smoked paprika

🌶️  1 tsp chili powder

🧄  ½ tsp garlic powder

🧂  ½ tsp salt

½ tsp freshly cracked pepper

½ cup water

1 tsp all-purpose flour

🧀  shredded sharp Cheddar cheese, freshly grated (optional)

🥫  taco sauce or salsa for drizzling (optional)

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Serving:

🥑  guacamole 

🌿 fresh cilantro 

🧀  cotija cheese (telemea or feta)

Directions:

Preheat the oven to 400 degrees F (205 C). Brush the peppers (inside and outsides) with the olive oil and sprinkle with the salt, pepper and garlic powder. Place the peppers on a baking sheet and roast for 15 to 20 minutes.

While the peppers are roasting, make the turkey taco meat. Heat a large skillet over medium heat and add the olive oil. Add the diced peppers, shallot and garlic with a pinch of salt. Cook, stirring often, until softened, about 5 minutes.

Add in the ground turkey, breaking it apart with a wooden spoon. Season it with the cumin, paprika, chili powder, garlic powder, salt and pepper. Stir well, continuing to break apart the meat into small crumbles. Cook until the turkey has browned.

Add the water and flour to a shaker bottle and shake for 30 seconds. Pour the mixture into the tacos, stirring well and cooking for another 5 to 6 minutes, until saucy.

Remove the peppers from the oven. Fill the peppers with the turkey taco mixture.

At this point, you can cover with cheese, drizzle with taco sauce, or let them be! I like to stick them back in the oven for 15 minutes or so until everything comes together.

Top with guacamole and fresh cilantro and a sprinkle of cotija cheese.