TURKEY TACO STUFFED PEPPERS with AVOCADO CREAM SAUCE

 
 

INGREDIENTS: Turkey Taco Stuffed Peppers

  • 1 tbsp olive oil

  • 1 onion, diced

  • 2 carrots, diced

  • 2 ribs of celery, diced

  • 1 bell pepper, diced

  • 3 cloves garlic, minced

  • 1 lb ground turkey

  • 1 tsp chili powder

  • 1 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/2 tsp smoked paprika

  • 1/2 tsp oregano

  • 1/2 tsp coriander

  • 1/2 tsp black pepper

  • 2 tsp kosher salt

  • 2 tbsp tomato paste

  • 1 4 oz can diced chilis

  • 1/2 cup chicken stock (or water)

  • 1 15 oz can black, kidney, or pinto beans, rinsed and drained

  • 4 bell peppers

INGREDIENTS: Avocado Cream Sauce

  • 1 avocado

  • 1 lime, juiced

  • 1 clove garlic

  • 2 tbsp cilantro

  • 1 tsp kosher salt

  • 1/2 tsp black pepper

  • 1/2 c coconut milk

DIRECTIONS

1.    Preheat the oven to 400°. Heat a large skillet to medium-high heat. Add olive oil, onions, carrots, celery, garlic, and diced bell pepper.  Sauté the veggies for 3-5 minutes, until they are tender, and the onions start to become translucent.  Add the ground turkey and continue cooking until the turkey is browned and evenly crumbled.

2.    Once the turkey is cooked through, add all the seasonings, and cook for about 1 minute. Add tomato paste and cook for an additional minute. Pour in diced chilis and chicken stock and allow the stuffing mixture to simmer for 3-5 minutes. Fold in beans.

3.    To assemble the peppers, be sure to remove all of the seeds and ribs from each half of the pepper. Spoon in the stuffing until the pepper is full.

4.    Place the peppers on a foil-lined baking sheet and bake for 20-25 minutes. The pepper should be firm yet tender. Remove peppers from the oven and allow them to cool for 10 minutes.

5.    While the peppers are cooking, combine all the sauce ingredients in a blender and blend until creamy. The mixture should drizzle easily. If the mixture is too thick, add 1 tbsp of additional coconut milk at a time until you’ve reached the desired consistency.

6.    Serve the peppers with the avocado cream sauce spooned or drizzled over the top and garnish with any remaining cilantro.