- 4 large peppers (red, orange, yellow or green)
- 1 tbsp. coconut oil, ghee or avocado oil
- 1 lb. ground turkey
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1 cup mushrooms, chopped
- 2 cups spinach, chopped
- 2 cups chopped tomatoes OR 1 can of diced or crushed tomatoes (slightly drained)
- ½ medium zucchini, finely diced (~¾ cup)
- 1 tbsp. chili powder
- 2 tsp. ground cumin
- ¾ tsp. fennel seed, crushed
- ¼–½ tsp. cayenne
- ½ tsp. salt
- ¾–1 cup cheese (omit for Dairy-free or Whole30)
- Optional Toppings: avocado or guacamole, fresh cilantro, dairy-free plain yogurt (such as Kite Hill), Jalapeño, salsa, Pico de gallo
- Preheat oven to 400°F.
- Wash and prepare the peppers by cutting them in half and scooping out the seeds. Bake until tender, about 15 minutes. Remove from the oven and pour off any liquid or absorb with paper towel. Set aside.
- While peppers are in the oven, add oil to a large skillet; heat over medium heat. Add turkey and cook, stirring and breaking up with a wooden spoon. Once turkey is cooked halfway, add onion and garlic, stirring often for about 2-3 minutes.
- Stir in mushrooms, spinach, tomatoes and zucchini, chili powder, cumin, fennel, cayenne, salt and pepper.
- Cover, reduce heat, and simmer for about 8-10 minutes stirring halfway through.
- Fill each pepper with the turkey mixture. Top with option cheese and bake until the filling is heated through and cheese is melted, about 6 to 8 minutes.
- Top with optional toppings.
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- Serving Size: 1 Pepper
- Calories: 280
- Sugar: 10g
- Sodium: 470mg
- Fat: 13g
- Carbohydrates: 21g
- Fiber: 6g
- Protein: 26g