Ingredients
Equipment
Method
- Preheat your oven to 400 degrees F (204 degrees C).
- Prepare the peppers by chopping off the tops and scooping out the seeds and ribs inside. Slice a small layer off the bottoms so the peppers stand upright stably.
- Place the peppers open side up in a stoneware baking dish. Drizzle with 2 tablespoons of olive oil and sprinkle with sea salt.
- Bake the peppers for about 15 minutes, until they soften and the edges look slightly puckered. Blot any extra liquid inside the peppers using paper towels.
- While the peppers bake, prepare the filling. Heat the remaining tablespoon of olive oil in a large saute pan over medium heat. Add the diced red onions and saute for 5 to 10 minutes, until they are translucent and slightly golden.
- Push the onions to the sides of the pan and add the ground turkey in the center. Cook, breaking it apart with a spatula, for 8 to 10 minutes, until the turkey is cooked through.
- Add the taco seasoning and water to the pan. Simmer for 3 to 4 minutes, until the extra liquid evaporates.
- Stir in the drained diced tomatoes.
- Remove the peppers from the oven and reduce the heat to 350 degrees F (177 degrees C). If you see any liquid inside the peppers, blot it dry with paper towels. Spoon the meat filling into the pepper cavities, filling them halfway.
- Sprinkle shredded cheese on top, using about 2 to 3 tablespoons per pepper. Top with the remaining meat filling and the remaining cheese.
- Return the stuffed peppers to the oven for about 10 minutes, until the cheese melts.
Notes
This meal is great for families looking for a low-carb alternative to traditional taco night. The peppers become tender while roasting, providing a flavorful vessel for the savory turkey filling.