Mexican Stuffed Peppers (Low-carb, Dairy-free, THM:FP, Paleo)

Some things are too good not to share. These stuffed peppers are one of those things. The first time I created these, my mom took a bite and deemed them, "The best stuffed peppers I've ever eaten!" They have the perfect harmony of every Mexican flavor and are, quite literally, bursting at the seams with nutrition! Although I made the low fat and low carb version of this recipe, the filling of these peppers would be delicious with black or pinto beans, brown rice, or quinoa mixed in for an energizing meal. For a satisfying meal, my family likes to top these peppers with fresh avocado or guacamole to keep it dairy free, but feel free to add cheese, sour cream, olives, and all of your other favorite Mexican toppings!

I have linked some of the ingredients I own down below. These products are tried and true and are the best value and quality that I have found.

Mexican Stuffed Peppers

Makes 6-8 stuffed peppers.

Ingredients:

3-4 green peppers

2 lb. ground turkey

1 10 oz. bag seasoning blend or 1 bell pepper and 1 yellow onion, diced

2 jalepenos, seeded and diced

1/4 cup Autumn's taco seasoning or, alternatively, 1/2 TBSP of each mineral salt, onion powder, cumin, oregano, parsley, garlic powder, cocoa powder, chili powder, Pyure (see note), and a pinch of each red pepper flakes and paprika

1 8 oz. can tomato sauce

1 6 oz. can tomato paste

1/4 cup + 2 TBSP nutritional yeast

1 TBSP hot sauce

2 drops lime essential oil or the juice of 1 lime

1/4-1/2 bunch cilantro (1/2-1 cup), chopped

Note: Pyure is similar to THM super sweet. I prefer it because it is more affordable.

Directions:

Preheat the oven to 400 degrees. Cut the green peppers lengthwise and remove the seeds. Place the hollowed side face down in a 9x13in. baking tray and roast for 20 minutes.
Meanwhile, cook the turkey in a large skillet or in the pressure cooker. Once browned or cooked through, drain the meat and rinse it with hot water.
In the same pan the turkey cooked in or with the saute mode of the pressure cooker, saute the seasoning blend, jalepenos, and taco seasoning for about 5 minutes, or until fragrant. Mix in the tomato sauce, tomato paste, nutritional yeast, hot sauce, and lime oil or juice.
Add the browned turkey into the seasoned mixture and mix for about 3 minutes, or until heated through. Stir in the chopped cilantro. Stuff the peppers once they are removed from the oven.
Bake the peppers at 400 degrees for 10 more minutes. Serve and enjoy!

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