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Turkey Taco Stuffed Peppers

A go to dinner option for a busy weeknight.


4 bell peppers, sliced in half lengthwise, seeds removed

2 tablespoons olive oil

½ teaspoon salt

½ teaspoon freshly cracked black pepper

½ teaspoon garlic powder

1 tablespoon olive oil

1 bell pepper, diced

1 shallot, diced

2 teaspoons ground cumin

2 teaspoons smoked paprika

1 teaspoon chili powder

½ teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon freshly cracked pepper

½ cup water

1 teaspoon all-purpose flour

shredded sharp cheddar cheese,freshly grated (optional if you wish)

guacamole for serving

taco sauce or salsa for drizzling

fresh cilantro for serving

cotija cheese, for serving


Preheat the oven to 400 degrees F. 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.

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