Healthy Taco Stuffed Peppers

Ingredients

• 2 large green peppers, halved lengthwise + seeded
• 1 lb lean ground turkey
• 1 Tbsp reduced-sodium taco seasoning (I made my own   seasoning)
• ¼ cup tomato salsa
• ¼ cup reduced-fat, shredded cheddar cheese

Optional toppings:

reduced-fat sour cream

diced tomatoes

diced avocado

hot sauce

½ cup cooked yellow rice

Doug’s seasoning mix

• 1 Tbsp chili powder
• 2 tsp ground cumin
• 1 tsp coriander
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp smoked paprika
• 1 tsp seasalt

Mix all the ingredients together. I made a large batch so that I didn't need to make it each time.

Instructions

Preheat oven to 350 degrees.

Brown ground turkey in a large skillet on medium heat.

Add 1 Tbsp of water and the seasoning to the turkey and stir.

Add salsa. If meat seems too dry, add a little more. Turn heat to low when turkey is heated thoroughly.

Add cheese and mix well.

Cut green peppers in half, top to bottom. Cut a semi-circle around the stem and remove the stem and seeds in one cut. Or leave the stems on like in the photo, up to you!

Repeat until you have four halves.

Place halves two at a time in boiling water for 3-5 minutes. The "skin" will lose a little brightness after the cook. (Beware, the peppers are slippery- tongs are helpful!)

Place peppers in a baking dish open side up and fill with your meat mixture.

Bake in the oven for 20-25 minutes.

Place on plates and sprinkle with the toppings of your choice.