Tex-Mex Turkey Stuffed Peppers Recipe | Cook It Healthier

RECIPE | Tex-Mex Turkey Stuffed Peppers

Salads and sandwiches are great and all, but sometimes you just want a warm meal to comfort your soul after a long day. #amiright

This recipe is fantastic for MULTIPLE reasons.
  1. It is very tasty with pretty minimal ingredients
  2. It’s super easy to make and doesn’t make a huge mess in the kitchen with a bunch of pots and pans (give that dishwasher a break for the night)
  3. It’s low cal, low carb and high protein
  4. It makes a ton so you can make it for a dinner party or you can make it for yourself and basically have 10 easy reheat meals to tuck away in your freezer

Tex-Mex Turkey Stuffed Peppers Recipe | Cook It Healthier

This is my personal favorite thing about this recipe. I get a delicious dinner TODAY and amazing grab & go leftovers to keep me on track when i’m needing dinner in a pinch. More in this portion of my process later >>>

So what makes this stuffed pepper recipe unique you may be thinking?

Well, I don’t add any cheese, but it isn’t a completely dairy-free recipe. It has a little dairy in it with the homemade Avocado Crema that is layered in the peppers.

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It’s super easy to make in a food processor and it gives the turkey stuffing a little extra flavor kick!

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With the rest of the recipe I tried to make sure the ingredients were super simple, not overly saturated with sodium and full of flavor.

The other key to these is to NOT let them dry out, which is very easy to do with stuffed peppers. To prevent this from happening, I add enough low-sodium chicken broth to the bottom of the baking dish when I bake them in the oven.

Tex-Mex Turkey Stuffed Peppers Recipe | Cook It Healthier

The other nice thing about this recipe is that it is a prep ahead of time kind of meal. So if you’re on a time crunch, you can easily make the turkey stuffing part a day ahead of time. Then it will be ready to stuff in the peppers to bake for a fresh-from-the-oven meal whenever you’re ready within the next day or two. (Probably wouldn’t wait longer than that to go ahead and either bake these or freeze them).

So, are you ready to make these peppers now or what??

Here’s all the details. Hope you guys enjoy!

–I N G R E D I E N T S //
For the stuffing:
  • 1lb. ground turkey
  • 1 tbls. minced garlic
  • 2 fresh limes (juiced)
  • 1/2 cup cilantro (finely chopped)
  • 1/2 bag of Trader Joe’s Roasted Corn (in the frozen veggie section)
  • 2 tsp. garlic salt
  • 3 fresh medium organic tomatoes on the vine
  • 6 medium organic bell peppers (any color works)
  • 1 medium white onion (finely chopped)
  • 1/2 the can of a 4oz. can organic green chillis
  • 2 tbls. olive oil
  • 1 1/2 cups (cooked) brown Basmati Rice or Quinoa if you prefer (I used rice because this recipe is almost carb-free without it and personally I need a healthy serving of healthy carbs to help me through workouts)
For the avocado crema:
  • 1/2 a medium ripe avocado (chopped)
  • 1 5oz. container of plain Siggi’s Protein Yogurt
  • 1/2 the can of a 4oz. can organic green chillis
  • 1 fresh lime (juiced)
  • 1/4 cup cilantro (chopped)
–I N S T R U C T I O N S //
For the stuffing:
  1. If you plan to bake the peppers right after you get them all ready and stuffed, then you’ll want to pre-heat your oven at 375 degrees.
  2. In a medium-sized saucepan (because you’ll need the depth with all the ingredients) add in the 2 tbls. olive oil and chopped onion. Cook your onion for about 5-6 minutes until they are clear and your house smells yummy. TIP: I like to cook my onions a bit longer to get the edges a little crisped and caramelized. Personal preference but not necessary.
  3. Next you’ll add in your ground turkey, lime juice, cilantro and garlic salt to the pan. Immediately begin stirring to cook the turkey and chunk it up well.
  4. Once your turkey is pretty much all cooked, add in green chillis, tomatoes and Trader Joes Roasted Corn.
  5. While that is cooking, start boiling your water to cook your Basmati brown rice. I would suggest following the instructions on the rice bag to prepare properly. My little tip with rice is to add in olive oil and lime juice to give it a little added flavor.
  6. Next you can turn down the heat on your turkey mixture to allow it to cook together over low heat while you prep the peppers. Be sure to stir occasionally.
  7. Clean out your peppers and cut in half. I know, I know, there are so many pretty Pinterest recipes that leave the peppers whole. But this cook never could get the peppers to cook properly that way, so this is how I like to prep them to be stuffed. Plus, it cuts the portion size down 🙂
  8. Once your turkey mixture has cooked on low heat for at least 5 minutes and the corn is heated, you can add in your cooked rice.  Then set aside until you’re ready to start stuffing those peppers!
For the avocado crema:
  1. Add all your ingredients to a food processor and mix together until smooth and creamy. EASY!
For the stuffed pepper part:

Tex-Mex Turkey Stuffed Peppers Recipe | Cook It Healthy

  1. Lay out all your pepper halves and add about 1 tbls. of the avocado crema to the bottom of the pepper and then slather around the inside of the pepper with a spoon. Then add the rest of the avocado crema to your turkey mix and stir together thoroughly.
  2. Then you’ll begin to spoon in your turkey mix into each pepper. I added about a half cup turkey mixture to each pepper and then went back around and added a little bit more here and there until the mix was all out.
  3. Once you’re done with the “stuffing” part, you’re ready to pop into a glass baking dish to bake at 375 degrees, covered in foil. For best results, be sure to add in a little liquid to the bottom of the dish. I prefer to add in low-sodium chicken broth. You just need enough so it touches the bottom of each pepper in the dish.
  4. You can also wrap up each pepper in foil and save these little guys for a quick, healthy and hot meal you can grab and go throughout the week or freeze them for later!

 

Hope you guys enjoy this one!

xoxo Ashley

 

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4 Comments

    1. Thank you! I’ve had several make the recipe so far and they have enjoyed how they turned out! Let me know if you end up making them 🙂

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