Meal Kit
Enchilada Turkey-Stuffed Pepper Trio
With Melted Cheese and Cilantro
Prep & Cook Time: 35-45 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Justin Paruszkiewicz
Love Mexican food, but keeping it low-carb? Look no further than this trio of enchilada-seasoned, vegetable-studded, lean ground turkey-stuffed bell peppers. Corn kernels provide a sweet crispy pop, jalapeño brings the heat, and a cap of melted cheese unite for an indulgent yet healthy meal that's a feast for the eyes and the stomach.
In Your Box (serves 2)
- 10 oz. Ground Turkey
- 8 fl. oz. Red Enchilada Sauce
- 2 oz. Corn Kernels
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2 oz. Cheddar-Jack Cheese, Shredded
- 1 Jalapeno Pepper
- 2 Green Onions
- 2 Tbsp. Home Chef Enchilada Seasoning Blend
- 4 Cilantro Sprigs
- 3 Bell Pepper Trio, 3 color mix
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) A3KLQVP6
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Calories170
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Carbohydrates17g
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Net Carbs13g
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Fat9g
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Protein11g
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Sodium1090mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Medium Pan
- 1 Baking Sheet
- 1 Wire-Mesh Strainer
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Preheat the oven to 400 degrees. Thoroughly rinse produce and pat dry. Cut bell peppers in half lengthwise. Trim and thinly slice green onions. Stem, seed, and mince jalapeño. Stem and roughly chop cilantro.
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2 Clean the Peppers
Use a spoon to carefully scrape out all of the seeds and as much of the spiny white ribs as possible.
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3 Brown the Turkey
Heat a medium pan over medium heat. When pan is hot, add 1 tsp. olive oil and ground turkey. Cook for 8-10 minutes, stirring occasionally, or until no pink remains. Strain fat from cooked turkey with a wire mesh strainer and return turkey to pan.
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4 Cook the Vegetables
Return ground turkey to medium heat. Add jalapeño, corn, half the green onion, enchilada seasoning, half the enchilada sauce and half the cilantro (reserving the rest for garnish). Cook for 3-4 minutes, stirring occasionally, or until vegetables are slightly browned. Season with a pinch of salt and pepper.
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5 Stuff and Cook the Peppers
Line the bottom of a baking dish with remaining enchilada sauce. Place peppers into dish. Fill peppers to the top with ground turkey stuffing. Press down to fully pack peppers. Bake for 15 minutes or until peppers begin to soften. Top peppers with cheese and return to oven for another 3-4 minutes or until cheese is melted and beginning to brown.
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6 Plate the Dish
Spoon some enchilada sauce from baking dish on to a plate. Place 3 stuffed pepper halves on top of enchilada sauce. Garnish with remaining cilantro and green onion.
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