Turkey Enchilada Stuffed Bell Peppers is the low-carb weeknight meal that is filling, flavorful and oh so satisfying. Trust me, you won’t miss the tortilla with this dish.
For the summer we’ve been cutting way back on the carbs, not because of any particular reason, just trying to do without them more. Which leads me to get more creative creating dishes that are still comforting, delicious and semi-healthier for you. Mexican food is my number one craving, I love everything from tacos to enchiladas, and I really love flour tortillas.
This dish definitely satisfied my enchilada craving and it became a new weekly favorite dinner for us this summer. I love stuffed bell peppers and typically I’ll use Red Bell Peppers, they’re still sweet and not so pungent as Green Bell Peppers.
I always keep some pantry essentials on hand to make Mexican food on the fly. El Pato Hot Tomato Sauce is always in my pantry, yes it’s tomato based hot sauce but it truly makes the best enchilada sauce when you add other things, it has just enough spice to it and already has a good tomato flavor so I just doctor it up with tomato paste, cumin and garlic. It’s also delicious on eggs in the morning.
Ground turkey is another thing I always have on hand in my freezer. I buy the packs at Costco to make quick weeknight dinners like sliders, lettuce wraps, chili.
I’d like to think that since we’ve been doing low-carb meals all Summer that we can indulge in things like extra cheese. So if you feel this way too then by all means top your peppers with as much cheese as you like. You earned it. I also like serving these peppers with sliced avocado because I pretty much put avocado on everything anyways. Garnish with cilantro and more queso fresco and you have one delicious low-carb meal.
Feel good about feeding your family good.
Turkey Enchilada Stuffed Bell Peppers
Ingredients
- 2 tablespoons Olive Oil
- 1 pound Ground Turkey
- 1 whole Onion, chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ground Cumin
- 2 tablespoons Tomato Paste
- 1 can {7.75 ounces} El Pato Hot Tomato Sauce
- 1/3 cup Chicken Stock
- Kosher Salt and Ground Black Pepper, for seasoning
- 2 stems Green Onion, chopped
- 2 whole Red Bell Peppers, halved and seeds removed
- 1 cup Mexican Cheese Blend, shredded
- Cilantro, chopped for garnish
- Queso Fresco, crumbled for garnish
Directions
- Step 1 Preheat your oven to 375 degrees F.
- Step 2 In a large shallow pan heat olive oil over medium high heat. Add ground turkey and use the back of a wooden spoon to crumble apart as you cook. Cook for 2 minutes while browning the turkey and add the chopped onion to the pan. Stir to combine and cook until onion is tender, about 2 more minutes. Add minced garlic, ground cumin, and tomato paste to the pan. Stir to combine. Add El Pato and chicken stock, stir and bring to a simmer until mixture looks thickened. About 3-4 minutes. Turn off the heat and season with kosher salt and ground black pepper, about a pinch of each, stir in chopped green onion.
- Step 3 Spray a baking dish with nonstick cooking spray and place cut red bell peppers cavity side up in the dish. Spoon ground turkey mixture evenly into each pepper cavity and top with 1/4 cup of shredded cheese. Spray a sheet of foil with nonstick cooking spray and cover the baking dish. Bake in the preheated oven for 45 minutes. Uncover and bake for another 5 minutes until cheese is bubbly and golden brown. Remove and garnish with chopped cilantro and crumbled queso fresco, Serve and enjoy!
Savor and Enjoy!
everyone loved it.Thank you so much for sharing this.
Thank you Varun! Cheers!
Great recipe! I just finished it last night and the result was unexpected, my wife and daughter both liked it, which made me happy. Thanks for your recipe
Hi Elliot, so glad you and your family enjoyed! Thanks for the feedback. Cheers!