Turkey Taco Stuffed Peppers with Avocado Cream Sauce

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The only diet I subscribe to is delicious food, but the start of the year leads others to subscribe to a variety of diets. I’ve created a mouthwatering turkey recipe that is delicious no matter what diet you’re on.

Turkey Taco Stuffed Peppers are packed with flavor and surprising veggies. Ground meat, like turkey, is a great way to sneak in lots of veggies that even the pickiest eater wouldn’t notice. These are topped with a delicious avocado sauce that is dairy-free and bright.

This recipe is going to be a family staple at the start of your year and at the end. Trust me!

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Turkey Taco Stuffed Peppers with Avocado Cream Sauce

Turkey Taco Stuffed Peppers are packed with flavor and surprising veggies. Ground meat, like turkey, is a great way to sneak in lots of veggies that even the pickiest eater wouldn’t notice. These are topped with a delicious avocado sauce that is dairy-free and bright.

Ingredients

Stuffing

• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 ribs of celery, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 1 lb ground turkey
• 1 tsp chili powder
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp oregano
• 1/2 tsp coriander
• 1/2 tsp black pepper
• 2 tsp kosher salt
• 2 tbsp tomato paste
• 1 4 oz can diced chilis
• 1/2 cup chicken stock (or water)
• 1 15 oz can black, kidney, or pinto beans, rinsed and drained
• 4 bell peppers

Avocado Cream Sauce

• 1 avocado
• 1 lime, juiced
• 1 clove garlic
• 2 tbsp cilantro
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 c coconut milk

Instructions

1. Preheat the oven to 400°
2. Heat alarge skilletto medium-high heat. Add olive oil, onions, carrots, celery, garlic, and diced bell pepper. Saute the veggies for 3-5 minutes, until they are tender and the onions start to become translucent. Add the ground turkey and continue cooking until the turkey is browned and evenly crumbled.
3. Once the turkey is cooked through, add all of the seasonings, and cook for about 1 minute. Add tomato paste and cook for an additional minute. Pour in diced chilis and chicken stock and allow the stuffing mixture to simmer for 3-5 minutes. Fold in beans.
4. To assemble the peppers, be sure to remove all of the seeds and ribs from each half of the pepper. Spoon in the stuffing until the pepper is full.
5. Place the peppers on a foil-lined baking sheetand bake for 20-25 minutes. The pepper should be firm yet tender. Remove peppers from the oven and allow them to cool for 10 minutes.
6. While the peppers are cooking, combine all of the sauce ingredients in a blenderand blend until creamy. The mixture should drizzle easily. If the mixture is too thick, add 1 tbsp of additional coconut milk at a time until you’ve reached the desired consistency.
7. Serve the peppers with the avocado cream sauce spooned or drizzled over the top and garnish with any remaining cilantro.

Notes:

You can make my avocado crema recipe, in place of the avocado cream sauce, if you aren’t staying away from dairy.

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