These Ground Turkey Stuffed Peppers are filled with roasted corn, spices, and so many herbs. Topped with Mexican-blend of cheese!
- 1.5 lbs lean Ground Turkey
- 2 cups Mexican blend of cheeses
Oils & Vinegar
- 2 tbsp olive oil
- 4 Bell peppers
- Half onion minced
- 3 Cloves Garlic minced
- 1 Celery Stalk minced
- A few leaves of cilantro, parsley, basil, and oregano (you can use fresh or dried)
- 1 15oz can of corn
- 16oz can of tomato sauce
- 2 & 1/2 tsp red chili powder (we like spicy)
- 1 & 1/2 tsp salt
- 2 packages of chicken cube
- 1 tsp garlic powder
- 1/4 tsp dried thyme leaves
- 1/4 tsp garlic powder
Preheat oven to 375.
- Heat a skillet with 2tbsp of olive oil and put in the ground Turkey. Let the turkey simmer until it’s no longer pink. Drain all of the excess fluid.
- Throw in your minced garlic, onion and celery stalks and mix it. Let the meat simmer for 3 mins.
- Pour the tomato sauce in and then add all of your spices.
- Now add all of your fresh herbs and lower the heat. Let the meat simmer with all of the herbs.
- Cut your bell peppers into halves and place them into a nonstick pan.
- Roast your corn on a separate skillet for a few minutes.
- Mix the corn and meat together and add 1 cup of the Mexican-blend cheese. Keep the heat on low.
- Stuff all of the peppers using a spoon, don’t overfill it. Top the peppers with the remaining cheese.
- Cover the pan with foil and bake it at 375 for 20 mins. Then remove the foil and bake it for another 20-25 mins.
You can top these peppers with anything you’d like! I prefer avocados and more cheese. Anything goes 🙂