By Laura Lea Goldberg
Total time: 60 minutes
Serves: 8 peppers
• 3 tablespoons extra-virgin olive oil
• 1 lb ground turkey (recommend organic, grassfed)
• 1/2 teaspoon sea salt
• 3/4 cup low-sodium veg stock (recommend organic)
• 2 cloves garlic (minced)
• 1 small white onion (medium dice to 1/2 inch pieces)
• 1 can black beans (recommend organic) drained and rinsed
• 8 assorted bell peppers (recommend organic)
• Taco Seasoning
1. Make taco seasoning by combining all ingredients in a small bowl and mixing. Set side.
2. Preheat oven to 350 degrees F and line a baking sheet with parchment paper. Prepare your peppers by slicing the top off and using a knife to gently pull out the core and seeds. Slice just enough off of the bottoms of each pepper so they can stand upright, without making a hole.
3. Heat a large skillet to medium-high heat and add 2 tablespoons olive oil. When oil is shimmering but not smoking, add ground turkey. Allow to brown without stirring. When you start to see golden-brown bits, flip turkey and repeat. Add 1/4 cup veg stock to help scrape up any pieces that are stuck to the pan. Remove turkey from the pan onto a large plate and set aside.
4. Don’t clean your pan! Add 1 more tablespoon olive oil and diced onion. Sauté onion for 3 minutes, stirring infrequently, until onion is translucent and fragrant. Add minced garlic and sauté for 30 seconds.
5. Add turkey back into the pan, along with all of your taco seasoning and 1/2 cup veg stock. Stir to coat everything evenly with the seasoning. Allow to cook until most of your liquid has evaporated and the turkey is cooked through. Add your black beans and mix them in.
6. Using a large spoon or ice cream scoop, fill your peppers with turkey mixture, packing in as much as possible before overflowing. Line peppers along your baking sheet. Bake for 30 minutes, or until the peppers have been soft and slightly wrinkled around the edges.
7. Remove peppers from the heat and garnish with avocado slices, salsa and fresh cilantro, or whatever you like!