Chipotle Turkey Stuffed Peppers

Hooooly moly, these Chipotle Turkey Stuffed Peppers were actually the highlight of my week. In all of their delicious, protein packed, low carb goodness...these peppers pretty much prove that  "happiness after a long and stressful day" actually exists. Yum, just yum.

In my never ending quest to stock my mental recipe inventory with drool-worthy low carb recipes (still trying to lose those vacay pounds, ya know), I've found that if I eat foods that are high in protein, my carb-filled cravings are pretty much under control. Don't get me wrong...I still drift into daydreams of me single-handedly devouring a 20 inch pizza, but I haven't actually gone as far as to do that yet soooo...yay for self control?! 🙂

Anywho, in order to make sure that I'm getting an adequate amount of protein throughout the day, I've been eating a whooooole lot of egg whites, chicken, salmon and (my fav of all time) SHRIMP with pretty much every meal. Turkey however, has been kind of put on the back burner which sucks and has been totally unintentional because um hi 20g of protein per serving, why have I been skipping out on this?!

I happened to have some Jennie O 90% lean ground turkey on hand which was actually the beautiful inspiration behind these Chipotle Turkey Stuffed Peppers (that, and the the fact that bell peppers are currently on sale at Kroger). I totally took the easy route and used canned corn and canned black beans which still worked wonderfully for this recipe. It also means that the prep time for these babies is literally under 10 minutes so heck yes!

I think that these go so well with a side salad, or even with a small portion of quinoa (if you're not trying to go full-out low carb) and thanks to the high protein content, they'll keep you full for hours! Convinced yet? Great, let's go! *skips to the kitchen*

- Recipe & Nutrition Info Below - 

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Yields 10 servings

Chipotle Turkey Stuffed Peppers

10 minPrep Time

35 minCook Time

45 minTotal Time

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Ingredients

• 5 bell peppers
• 16 oz 90% lean ground turkey
• 1 cup black beans (canned if fine)
• 2 cups sweetcorn
• 1 cup diced tomatoes
• ¼ cup + 2tbs medium chipotle sauce
• 1 tbs garlic powder
• ½ cup mozzarella cheese
• salt and pepper to taste
For the garlic chipotle drizzle:
• ¼ cup fat free Greek yogurt, plain
• ¼ cup medium chipotle sauce
• 1 tbs garlic powder

Instructions

1. Preheat oven to 350 degrees F. In a medium sized skillet, cook the ground turkey until it is no longer pink. Add the chipotle sauce, corn, black beans, diced tomatoes, garlic powder, salt and pepper and continue to cook for approx 5 minutes, stirring occasionally.
2. Slice the bell peppers in half and carefully use a knife to cut out the center and the seeds. Arrange the peppers on a baking dish and fill each one with the ground turkey mixture. Cover the baking dish with foil and bake for approx 30-35 minutes, or until the peppers are slightly tender. Remove baking dish from the oven and top with a little mozzarella cheese. Return peppers to the oven, uncovered, for approx 5 minutes or until cheese has melted fully.
3. In a small bowl, combine the Greek yogurt with the garlic powder and the chipotle sauce, drizzle over the peppers. Enjoy!

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