2 large green peppers, halved lengthwise and seeded
1 pound ground turkey
2 teaspoons reduced sodium taco seasoning
2 tablespoons salsa
1/4 cup cheddar cheese, shredded
Brown the ground turkey; drain the fat
Add taco seasoning.
Add salsa - if meat seems too dry, add a little more. I add more every time - but we're salsa lovers. (If you couldn't tell by the jug-o-salsa in the ingredient picture)
Add cheese and mix everything in the skillet together well
Cut green peppers in half - top to bottom
Now, this is how I get rid of the stem and seeds, I can almost guarantee this is the "wrong" way technically speaking, especially since I kinda of just made it up as I went the first time I made these. But it worked so I go with it... I cut a semi-circle around the stem and remove the stem and seeds in one cut.
Repeat so you have four halves
Place halves two at a time in boiling water for 3-5 minutes. The "skin" will lose a little brightness after the cook. I usually use tongs to get the slippery little guys out and give them a little shake to get rid of the excess water. Beware, they are slippery and splashing boiling hot water hurts.
Place peppers in a baking dish open side up and fill with your meat mixture. Jam all that meat/salsa/cheese mixture in there, I promise it will fit!
Bake at 350°F for 20-25 minutes. Place on plates and top with fat free sour cream, a little more salsa (duh) and a sprinkle of cheese. I usually serve with a side of brown rice.
Nutrition Info and Tips
Servings Per Recipe: 4
Amount Per Serving: Calories: 166; Total Fat: 3g; Total Carbs: 5g; Dietary Fiber: 2g; Protein: 28g
Teresa is a 28 year old mom, wife, designer, blogger, social media addict, amateur photographer, theater lover, sports fanatic, and reality show junkie. Family is always top priority for this busy mama: she is mommy to Will (born November 2010) and wife to Billy. Teresa is a designer by... Read More »