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- 1 large red bell pepper
- 3 oz lean ground turkey
- 1 tsp coconut oil
- 1/2 cup red onion chopped
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp ground cumin
- 2 tsp chili powder
- 1/2 cup tomato sauce no sugar added (pr 1/2 cup of tomatoes diced)1
- fresh cilantro for garnish
Ingredients
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1. Cut the tops off your bell pepper, remove the stem and chop up the lids. Set aside.
2. Sauté the onions first with the coconut oil, then add the turkey in a skillet and cook until just browned. Add the spices and chopped pepper tops and continue cooking until the meat is finished. Don’t overcook it as it still needs to bake in the oven.
3. Stuff the pepper tightly with the meat filling.
4. In a small casserole dish, pour the tomato sauce into the bottom of the dish, then place your peppers upright. The casserole dish should be small enough to fit the peppers tightly so they stand upright for baking.
5. Bake at 350 for about 30 minutes. These taste best if the peppers are not overcooked. They should still be slightly firm when done.
6. Cut pepper in half, sprinkle with fresh, chopped cilantro and serve.