Ingredients

• 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

Instructions

1. Brown the ground turkey; drain the fat
2. Add taco seasoning.
3. 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)
4. Add cheese and mix everything in the skillet together well
5. Cut green peppers in half - top to bottom
6. 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.
7. Repeat so you have four halves
8. 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.
9. 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!
10. 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