Enchilada Turkey-Stuffed Pepper Trio

With Melted Cheese and Cilantro

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk

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A note about serious food allergies

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)

  • 3 Bell Pepper Trio, 3 color mix
  • 2 Green Onions
  • 1 Jalapeño Pepper
  • 4 Cilantro Sprigs
  • 10 oz. Ground Turkey
  • 2 oz. Corn Kernels
  • 2 Tbsp. Home Chef Enchilada Seasoning Blend
  • 8 fl. oz. Red Enchilada Sauce
  • Info
    2 oz. Cheddar-Jack Cheese, Shredded
  • Nutrition (per serving)

  • Calories
    612
  • Carbohydrates
    25g
  • Fat
    35g
  • Protein
    51g
  • Sodium
    844mg

Recipe Steps

You Will Need

  • Olive Oil
  • 1 Medium Pan
  • 1 Baking Sheet
  • 1 Wire-Mesh Strainer
  • Step 1 - Prepare the Ingredients
    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.

  • Step 2 - Clean the Peppers
    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.

  • Step 3 - Brown the Turkey
    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.

  • Step 4 - Cook the Vegetables
    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.

  • Step 5 - Stuff and Cook the Peppers
    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.

  • Step 6 - Plate the Dish
    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.