Turkey and Chicken Sausage Stuffed Peppers
Stuffed peppers have long been a dish I’ve enjoyed. Almost a comfort food staple for me. I would look forward to them when my mom would make them, and now my husband requests them all the time for dinner. My in-laws have been sucked in as well. They love these things and for good reason. They truly are delicious and better yet, so easy to make.
I’ve made them many ways over the years, but these are my favorite version. They are packed full of protein and have no rice or quinoa in them making them paleo and keto friendly. If you’re used to having stuffed peppers with a carb, I promise you, you will not miss them. I’m also a big fan of eating pretty food, and the colors of the different peppers makes this dish pretty and fun to eat.
The Cilantro Lime “Sour Cream” is a sauce that I use to accompany these yummy peppers and is used on repeat at our home. It goes well with so many dishes and adds a delicious creaminess.
Turkey and Chicken Sausage Stuffed Peppers
Ingredients
- 4 bell peppers of your choice with flat bottoms so they can stand, cut tops off and set aside, remove seeds and ribs
- 1 tablespoon avocado oil
- 1-pound ground turkey or chicken
- ½ yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 tablespoons of taco seasoning
- 2 Aidells chicken sausage, sliced into ½-inch pieces
- 10 oz can of diced tomatoes with green chilis
- ½ cup mozzarella, can be dairy-free, plus more to top if desired
- ½ cup of cilantro, roughly chopped
- Pink Himalayan salt, to taste
- Black pepper, to taste
Instructions
- Preheat oven to 375⁰F. Clean peppers and set aside.
- Heat 1 tablespoon of oil in a large pan over medium-high heat until hot but not smoking. Add the onion, garlic, ground turkey, taco seasoning and cook 4-5 minutes breaking turkey up. Add the chicken sausage and cook an additional 3-4 minutes.
- Reduce heat to low and add the tomatoes with juices and mozzarella. Stir until cheese has melted. Add the cilantro and season to taste with salt and pepper.
- Scoop the mixture into the pepper pushing down on mixture to make sure the pepper is firmly stuffed. Add extra mixture so it heaps at the top a bit. Top with additional cheese if desired.
- Cap peppers with the tops and place each pepper in a baking dish with about 2-3 tablespoons of water. Bake for 25-30 minutes or until the peppers are tender to the touch of a knife.
- Remove and let cool for 5-10 minutes. Garnish with Cilantro Lime “Sour Cream” and cilantro before serving.
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