Tex-Mex Turkey Stuffed Green Peppers
Tex-Mex Turkey Stuffed Green Pepper With Smoky Red Pepper Crema And Pickled Red Onion
PREP TIME: 10 Minutes/ COOK TIME: 35 Minutes
SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 920/ Protein 42g
DIFFICULTY LEVEL: MediumINGREDIENTS: 1/4 Cup Tomato Paste, 1 TBSP Chicken Bouillon Paste, 2 TBSP Smoky Red Pepper Crema, 1 TBSP Southwest Spice Blend, Green Bell Pepper, Red Onion, Ground Turkey, 3/4 Cup Jasmine Rice, Garlic, Lime, 1/2 Cup Mexican Cheese
Step 1: Prep And Pickle Onion
Adjust rack to top position and preheat oven to 425 degrees
Wash and dry produce
Halve, peel, and thinly slice one quarter of the onion, dice remaining onion
Quarter lime
Halve green peppers lengthwise, remove stems and seeds
Peel and mince garlic
In a small microwave bowl, combined sliced onion, juice from half the lime, 1/4 tsp sugar, salt and pepper
Microwave until onion is bright pink, 30 seconds. Set aside
Step 2: Cook Rice
In a small pot, combine 2 TBSP, rice, 1.25 cups of water, and 1/4 TSP of salt and pepper
Bring to a boil
REDUCE HEAT TO LOW AND COVER
Simmer for 15 minutes
Keep covered off heat until ready to use in step 5
Step 3: Roast Peppers
While rice cooks, place green peppers on a baking sheet and a drizzle each half with oil, rub to coat
Season with 1/4 TSP of salt and pepper, then arrange cut sides down
Roast on top rack for 15 minutes
Step 4: Cook Filling
Meanwhile, heat a drizzle of oil in a large pan, over medium heat
Add diced onion, and season with 1/4 TSP of salt and pepper
Cook for 5 minutes
Add turkey, garlic, southwest spice blend, and 1/4 TSP of salt and pepper
Cook, breaking up meat into pieces, cook for 6 minutes
Stir in tomato paste, bouillon paste, and 1/3 cup water
Reduce heat to low, and simmer for 2 minutes
Step 5: Stuffed Peppers
Fluff Rice with a fork
Add to pan with turkey mixture, and stir until thoroughly combined, season with 1/4 TSP of salt and pepper
Once green peppers are done roasting, remove sheet from oven, Carefully flip and stuff halves with up to half the filling
Nestle each stuffed peppers in pan with remaining filling
Evenly sprinkle with mexican cheese blend
Transfer pan to top rack and roast until cheese melts for 4 minutes
Step 6: Finish and Serve
Divide remaining filing between plates
Top with stuffed peppers wuth pickled onion
Dollop with red pepper crema and serve with remaining lime wedge on the side
Serve hot and Enjoy!
