Ingredients
Equipment
Method
- Preheat your oven to 400 degrees F (204 degrees C).
- Prepare the peppers: chop off the tops and scoop out the seeds and ribs inside. Slice a thin layer off the bottoms so the peppers can stand upright without falling over.
- 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 look slightly puckered. Blot any extra liquid inside the peppers with paper towels.
- While the peppers bake, prepare the filling. 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 in 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 excess liquid evaporates.
- Stir in the drained diced tomatoes.
- Once the peppers are done baking, remove them 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 peppers to the oven for about 10 minutes, until the cheese is melted.
Notes
This recipe connects childhood memories of fresh garden produce with current interests in sustainable, healthy eating. The use of ground turkey keeps this dish lighter than traditional recipes.