Turkey Taco Stuffed Peppers Recipe

Preheat the oven to 400 degrees F (204 degrees C).

To prepare the peppers, chop off the tops and scoop out the seeds and ribs inside. Slice a tiny layer off the bottoms (without making a hole if possible) so that the peppers are stable standing upright.

Place the peppers into a stoneware baking dish, open side up. Drizzle with 2 tablespoons (30 ml) olive oil and sprinkle with sea salt.

Bake peppers for about 15 minutes, until they are soft and the edges are slightly puckered. Blot any extra liquid inside the peppers using paper towels.

Meanwhile, prepare the filling. In a large saute pan, heat the remaining tablespoon of olive oil over medium heat. Add the diced red onions and saute for 5-10 minutes, until translucent and slightly golden.

Push the onions to the sides of the pan and add the ground turkey in the center. Cook, breaking apart with a spatula (or for a more effective way, use a tool like this), for 8-10 minutes, until cooked through.

Add the taco seasoning and water to the pan. Simmer for 3-4 minutes, until the extra liquid evaporates.

Stir in the diced tomatoes.

Once the peppers are done baking, remove from the oven and reduce heat to 350 degrees F (177 degrees C). If there is any liquid inside the peppers, blot it dry with paper towels. Spoon the meat filling into the pepper cavities, filling them halfway.

Sprinkle with shredded cheese on top, about 2-3 tablespoons (10.4 - 15.6 grams) per pepper. Top with the remaining meat filling and remaining cheese.

Return to the oven for about 10 minutes, until the cheese is melted.