An easy and healthy dinner featuring bell peppers stuffed with a savory ground turkey, onion, mushroom, and kale filling, seasoned with taco spices and salsa. Optionally topped with cheese, jalapeños, and avocado.
Cut 3 peppers in half and remove the seeds. Preheat oven to 400F. Add the pepper halves to a pan face up and bake for 15 minutes. Meanwhile, heat a skillet over medium heat, add some olive oil and sauté 1/2 an onion (diced) and 1/4 cup mushrooms. Cook for 2-3 minutes before adding a package of ground turkey. Break up the turkey and sprinkle with 1 1/2 tbsp taco seasoning. Cook for about 10 minutes until browned. Then add 1/2 cup salsa and a handful of kale, and cook for another 2 minutes. Remove the peppers from the oven, add the turkey filling into each pepper half. If desired, add cheese on top. Return the stuffed peppers to the oven and cook for 5 more minutes. Top with jalapeños and avocado before serving.
