Low Carb Turkey Taco Stuffed Peppers

So many of you have been asking about my yummy-in-my-tummy taco stuffed peppers seen on my Snapchat. Well, today’s your day. I’m sharing my secret.

This recipe is SO easy, you won’t believe it. But, it has also come a long way. Many improvements have HAD to been made along the way… 😉

If you know me, you know I’m a lover of all things SkinnyTaste. I started with her version of turkey stuffed peppers and found that many of her ingredients did NOT sit well with me. Example: cilantro (among other ingredients). Cilantro and I just don’t get along. So, each time I tried this recipe again, I made slight tweaks to get it just right.

The result: this bomb-ass recipe I’m about to let you in on!!!!

BOMB-ASS INGREDIENTS

  • 4 green or red peppers
  • Fresh garlic or garlic powder
  • Coconut oil
  • 1 sweet onion
  • Organic baby spinach
  • Ground turkey (preferably all-natural)
  • Green chilies
  • Low sodium taco seasoning
  • Low sodium chicken broth (or chicken bouillon cubes)
  • Shredded Mexican cheese (optional)
  • Light sour cream (optional)
  • Organic salsa (optional)
  • Any other ingredients you think might be tasty (esp. veggies..the more the merrier)! You should feel empowered to experiment with your food, knowing your taste buds, likes/dislikes & guilty pleasures. Cooking is all about trial & error (mostly error for me, except for this one…I promise)
  • Brown or wild rice (for a little carbs — this recipe is low carb)
  • Foil

 

BOMB-ASS DIRECTIONS

Pour a glass of red wine for yourself (always the first step).

Preheat oven to 400 degrees F.

 

FullSizeRender

Dice your sweet onion.

Throw spinach & onion in a pan. Sauté with coconut oil & fresh garlic (garlic powder works too if you don’t have the fresh version. Make sure it’s not garlic SALT…two VERY different things!)

FullSizeRender_1

While your onion & spinach (and any other fav veggies you want to throw in there) are sizzling, cut each green pepper in half & clean out the middle, including the seeds.

FullSizeRender_2

Place hollow green peppers on a cookie sheet or in a glass baking dish — whichever you have on-hand. I personally recommend a glass dish (mine was still packed from moving 6 mo. ago — don’t judge), since it has higher sides & will make sure all your ingredients stay put, especially your chicken broth. Think about it: the smaller the dish & higher the sides, the less space your ingredients have to move around…meaning the more moisture, marinating & taste your pepper concoction will get.

FullSizeRender_3

Now it’s time to heat up your chicken broth. If you don’t have straight chicken broth (I never do because it goes bad SO fast & I can never use an entire box), throw a couple of chicken-flavored bouillon cubes into water & bring to a boil.

With that said, organic, fresh chicken broth is the way to go as it won’t have AS MUCH sodium as the bouillon cubes (think about it: these bouillon cubes can last forever…gross).

I know…I’m hating on my own methods. But at least I’m giving you the ideal alternatives 😉

FullSizeRender_4

When finished, add the chicken broth to the bottom of your cookie sheet or baking dish, soaking the bottom of your peppers (a centimeter or less).

FullSizeRender_7

Can you tell this recipe is all about multitasking? That’s the secret to cooking, I’ve learned.

So, back to your sautéed veggies (I hope you’ve stirred them a couple times through this process). Time to add your meat. My go-to is organic ground turkey. This time I chose 93% fat-free, but usually I do 85% for more fat & flavor. Never be afraid of healthy fats, girls!!! So good. You can also choose a lean beef too, if that suits your fancy. Really, any meat can work with this recipe (the best part).

Add your meat to the pan & continue to break up and sauté with the veggies. Note to the wise: I NEVER drain my pan because I have so little fat in my meats (you will have a lot more fat if you’re working with a high-fat meat) & that little juice you get from the meat really beefs (no pun intended) up the flavor of your dish.

FullSizeRender_5

Once your meat is mostly cooked, you’ll want to add your spices. I took the easy route & went with a lower sodium taco seasoning. But, I usually naturally flavor my taco meat with spices in the cabinet — cumin, chili powder, onion powder, etc. — to lower the sodium content (comment or message me for my all-natural taco concoction!). I also add chopped green chillies & black beans here. I went with the lower carb option this time, so you don’t see the black beans 🙂 (although they are a GREAT source of protein)

Let your pepper mixture marinate for a good 5 – 10 minutes.

FullSizeRender_6

Then, the fun part begins!

Fill your peppers with your delish taco turkey filling. Sprinkle cheese on top, if you’d like. I am trying to cut back on dairy so I made some with cheese, some without.

Cover with foil & put in the oven. Cook 45 minutes.

FullSizeRender_8

Ta da. Final product below. Top with salsa, sour cream, parsley or anything else your lovely heart desires.

FullSizeRender_9

& enjoy guilt-free!!! These are super low carb & so, so delicious. I hope you enjoy them as much as I do ❤

xoxo,
C

 

2 thoughts on “Low Carb Turkey Taco Stuffed Peppers

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s