Ingredients
Equipment
Method
- Preheat your oven to 400 degrees F (204 degrees C).
- Prepare the peppers by chopping off the tops. Scoop out the seeds and ribs inside. Slice a small layer off the bottoms so the peppers stand upright without holes.
- Place the peppers open side up in a stoneware baking dish. Drizzle with 2 tablespoons of olive oil and sprinkle with sea salt.
- Bake the peppers for about 15 minutes, until they soften and the edges pucker slightly. Blot any extra liquid inside the peppers with paper towels.
- Prepare the filling while the peppers bake. Heat the remaining tablespoon of olive oil in a large saute pan over medium heat. Add the diced red onions and saute for 5 to 10 minutes, until they become translucent and slightly golden.
- Push the onions to the sides of the pan and add the ground turkey to the center. Cook, breaking the meat apart with a spatula, for 8 to 10 minutes, until the turkey is cooked through.
- Add the taco seasoning and water to the pan. Simmer for 3 to 4 minutes, until the extra liquid evaporates.
- Stir in the drained diced tomatoes.
- Remove the peppers from the oven and reduce the heat to 350 degrees F (177 degrees C). Blot any liquid inside the peppers dry with paper towels. Spoon the meat filling into the pepper cavities, filling them halfway.
- Sprinkle shredded cheese on top, using about 2 to 3 tablespoons per pepper. Top with the remaining meat filling and the rest of the cheese.
- Return the stuffed peppers to the oven for about 10 minutes, until the cheese melts.
Notes
When I first started eating keto, finding filling meals was hard. I made these stuffed peppers using ground turkey and spices I had on hand after seeing bell peppers in my fridge. The result was a satisfying dish that helped me stick to my nutrition goals.