How’s everyone doing with their New Year’s resolutions? I have a practice of not starting my resolutions until Mid-January because that first week back after the holidays is just too much of a bummer to stick a diet on top of; and then my birthday rolls in on the 10th (which is usually a long-weekend of celebrations, I like to drag that baby out), so around the 14th-17th I start to feel that urge to ‘start the year off right’ — two weeks late of course! So while I’m getting my head around goals for the year I figured I could at least start the week with some healthier eating. I made a big batch of these turkey-taco stuffed peppers over the weekend and they’ve been easy to reheat after work for a quick dinner. The lean protein and veggies are a pretty-good-for-you option — I also drizzled a little bit of chipotle sour cream on top — but you can opt to leave it out if you’re watching calories extra closely. Full recipe below!
- 16 oz Sour Cream
- Canned chipotle peppers in adobo sauce
- Lime
- ½ Red onion, minced
- ½ Yellow onion, minced
- 1 lb. Ground turkey
- 1 Tsp each of chili powder, garlic powder, and onion powder
- 1 Cup of corn (fire roasted corn is best)
- 1 Cup of black beans
- 6 Medium-sized bell peppers
- Pre-heat the oven to 400 degrees and prep the chipotle sour cream (add 1 tbsp of chipotle adobo sauce with 16oz of sour cream and the juice of half a lime in a food processor and pulse to combine; refrigerate until ready to use).
- In a large skillet, cook minced red and yellow onion for 5 minutes to soften.
- Add in turkey and cook until brown.
- Stir in chili powder, garlic powder, and onion powder; mix in corn and beans.
- While the turkey is cooking, slice peppers in half (remove core and seeds) and arrange in a baking dish.
- Scoop turkey mixture into halved peppers and top with cheese; bake for 20 minutes until cheese is melted and top is golden brown.
- Serve with chopped scallions, avocado, and chipotle sour cream.
