Spicy Mexican Stuffed Peppers 

 

There’s just something about the flavors of chilis, red pepper, cumin, garlic and onion that when mixed together and combined with the sweetness of tomatoes and the cool, creaminess of an avocado it creates a dish like no other. I mean who doesn’t like all of these things, seriously?! I know I have quite a few recipes that combine these flavors but what’s one more, right? Especially if it’s all being stuffed into a juicy roasted pepper. Skip the boring old pepper stuffed with ground meat and rice and opt for this spicy, palette pleaser full of all the yummy flavors I mentioned and then some. I top mine with just a big scoop of mashed avocado but if dairy isn’t an issue sprinkle on some tangy cheese as well. Either way you are going to be in stuffed pepper heaven.

Spicy Mexican Stuffed Peppers

Gluten-free/Paleo/Nut-free/Egg-free/Oil-free

  • 4 bell peppers (any color will work)
  • 1lb lean ground turkey
  • 1tbsp olive oil
  • 1/2 white onion, chopped small
  • 3 cloves of garlic, minced
  • 3 tbsp tomato paste
  • 1/2 c diced fire roasted tomatoes and additional 4 tbsp for topping
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp oregano
  • 1/2 tsp onion powder
  • pinch of sea salt and pepper
  • pinch of red pepper flakes (optional)
  1. Preheat oven to 450F.
  2. Clean peppers and slice off tops, reserving them for baking. Scoop out the seeds and discard. Stand peppers upright in a baking dish.
  3. In a sauce pan over medium heat, brown turkey. When done remove from pan and set aside.
  4. In same pan, add oil and onions and cook 2-3 minutes over medium heat until translucent. Add garlic and cook an additional minute.
  5. Stir in tomato paste, 1/2 c of fire roasted tomatoes and all spices. Let simmer for about 10 minutes on medium low heat.
  6. Add turkey to pan and stir to combine. Remove from heat.
  7. Spoon turkey mixture into each pepper and top with an additional tablespoon of diced tomatoes. Cover each with reserved pepper top.
  8. Bake for about 25 minutes or until bubbly and pepper is fork tender.
  9. Serve warm and with your favorite toppings alongside my cauliflower rice.



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