Chorizo Turkey Stuffed Peppers

Chorizo Turkey Stuffed Peppers

I found the recipe below for Chorizo Poppers on The Food Lovers Kitchen. Instead of using 1 lb of mini bell peppers, I used 3 large bell peppers. I also added some garlic salt.

Ingredients


The night before:
1 lb Ground Turkey
1 Tbsp Paprika
1 tsp Black Pepper
2 Tbsp Chili Powder
1/2 Tbsp Cumin
3 cloves Garlic, minced
1 tsp garlic salt
1/2 Tbsp Dried Oregano
1 tsp Red Pepper Flakes
1/2 tsp Salt
1 Tbsp Apple Cider Vinegar

For when you're actually making the meal:
4 large Bell Pepper, tops removed, and seeded (I went with one red, one yellow, and one orange and had just over 1 cup of meat leftover)
1 cup Tomato, diced
1/2 Onion, chopped
[1 Tbsp Cilantro, minced] - Recommended unless you're like me and don't have any at home

In a bowl, season the ground turkey with garlic salt, chili powder, paprika, oregano, cumin, red pepper flakes, salt, black pepper, and apple cider vinegar.

Use your hands to mix the turkey and spices.

Cover the seasoned turkey with plastic wrap and refrigerate overnight.

Preheat oven to 400°F.
Rinse the bell peppers using cool water. Cut off the tops of peppers, and remove the seeds and membrane from the insides. Set aside peppers.

Brown the seasoned ground turkey in a skillet over medium heat. While this is browning, chop the tomato and onion. Remove the turkey from heat, and stir in chopped tomato and onion. I didn't have any cilantro at home, but if you do, now would be a good time to add 1 Tbls of minced cilantro.

Stuff bell peppers with chorizo turkey mixture, and place on a baking sheet (I lined mine with tinfoil for easy clean up).

Bake peppers for 20–25 minutes at 400°F, or until peppers are somewhat soft.