Ingredients:

  • 16–20 Mini Bell Peppers, assorted colours
  • 2 Tbsp Olive Oil
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 25 lbs Lean Ground Turkey (93% or 95% lean)
  • 1 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 2 Tbsp Taco Seasoning Blend
  • 1/2 cup Low Sodium Beef or Chicken Stock
  • 1/4 cup Mild or Medium Salsa (chunky variety)
  • 1 cup Shredded Monterey Jack or Sharp Cheddar Cheese
  • 1/2 cup Plain Greek Yogurt or Sour Cream
  • 1/4 cup Fresh Coriander/Cilantro, chopped
  • 1 small Jalapeño, thinly sliced (optional)
  • 1/4 cup Pickled Jalapeños (drained), optional

Instructions:

  1. Preheat your oven to 375°F (190°C). Wash and thoroughly dry all mini bell peppers. Slice them neatly in half lengthwise, removing the seeds and membranes.
  2. Place the pepper halves cut-side up on an oiled baking sheet. Lightly drizzle with 1 Tbsp of olive oil, salt, and pepper. Set aside.
  3. Heat 1 Tbsp of olive oil in a large frying pan over medium-high heat. Add the diced onion and cook until softened (about 3-4 minutes). Add the minced garlic and cook for 1 minute until fragrant.
  4. Add the ground turkey to the pan. Break it up with a wooden spoon and cook until it is fully browned. Drain off any accumulated fat/liquid carefully.
  5. Stir in the taco seasoning blend and cook for 1 minute to 'wake up' the spices. Pour in the beef/chicken stock and the salsa. Bring to a gentle simmer and cook until the liquid has reduced and the mixture is thick (3-5 minutes). Remove from heat.
  6. Using a small spoon, carefully fill each pepper half with a generous amount of the seasoned turkey mixture. Sprinkle the shredded cheese evenly over the filling. Add sliced fresh or pickled jalapeños now, if using.
  7. Bake for 8–12 minutes, or until the cheese is melted, bubbly, and slightly golden at the edges. The peppers should still retain a pleasant crunch.
  8. Remove from the oven and let cool for 2 minutes. Dollop or drizzle Greek yogurt/sour cream lightly over the hot boats. Scatter generously with fresh chopped coriander/cilantro and serve immediately.