Ingredients
Equipment
Method
- Preheat your oven to 400 degrees F (204 degrees C).
- Prepare the peppers: cut off the tops and remove the seeds and ribs. Slice a small layer off the bottoms so the peppers stand upright steadily.
- Place the peppers open side up in a baking dish. Drizzle with 2 tablespoons of olive oil and sprinkle with sea salt.
- Bake the peppers for about 15 minutes, until they are soft and the edges look slightly wrinkled. Blot any liquid inside the peppers with paper towels.
- Prepare the filling. Heat the remaining tablespoon of olive oil in a large saute pan over medium heat. Add the diced red onions and cook for 5 to 10 minutes, until they are translucent and slightly golden.
- Move the onions to the sides of the pan and add the ground turkey to the center. Cook, breaking it 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). If you see any liquid inside the peppers, blot it 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 rest of the meat filling and the remaining cheese.
- Return the peppers to the oven for about 10 minutes, until the cheese is melted.
Notes
This dish became a family staple because it is quick to make and provides a healthy meal option for busy nights. You can easily adapt the taco seasoning to your family's spice preference.