Main Dishes

Turkey taco Stuffed peppers


Turkey Taco Stuffed Peppers are an easy and healthy way to satisfy your Mexican food cravings. Sugar- and Gluten- Free!

3 sweet bell peppers, halved
½ cup water
1 tablespoon olive oil
1 cup chopped onion
1 clove garlic, minced
12 ounces ground turkey
½ teaspoon salt
2 teaspoons ground cumin
2 teaspoons chili powder
1 cup black beans (if canned, rinse and drain)
1 cup salsa or homemade enchilada sauce (see below)
½ cup shredded cheddar cheese
For the enchilada sauce
2 tablespoons extra-virgin olive oil
3 tablespoons gluten free flour (I used brown rice flour)
3 teaspoons chili powder
1 teaspoon ground cumin
¼ teaspoon dried oregano
½ teaspoon garlic salt
¼ teaspoon cinnamon
1 cup low-sodium chicken broth
1 cup water
6 ounces tomato paste
Place pepper halves cut-side down into a 9 × 13-inch baking dish. Add 1?2 cup water. Cover and microwave 2 minutes or bake in an oven set at 350ºF for 10 minutes or until softened slightly. Set aside. Heat oven to 425ºF. Heat oil in a skillet and cook onion and garlic until onion is translucent. Add turkey and seasonings and cook until turkey is no longer pink. Add black beans and salsa. Stir to combine. Cook about 5 more minutes to heat beans through and then fill each pepper half with filling. Cover with aluminum foil and bake peppers for 30 minutes. Uncover, sprinkle with cheese and cook 5 minutes or until cheese is melted. For the enchilada sauce In a skillet, heat the oil over medium heat. Reduce heat to low and add the flour; stir to combine. Cook, stirring constantly, for 1-2 minutes and then add chili powder, cumin, oregano, garlic salt, and cinnamon. Slowly add in chicken broth, water, and tomato paste. Turn up stove to medium-high heat and bring to a boil. Cook 5-10 minutes or until thickened. Allow to cool, then refrigerate for up to 2 weeks.


34% DV

16% DV

53% DV

13% DV

42% DV

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