These Turkey & Bacon Chili Stuffed Peppers are filled with protein and are sure to satisfy!
I used to make stuffed peppers the classic way, with beef and rice. While it’s still a great option, I decided that I could make this dish a little healthier if I stuffed it with chili instead. Also, by switching to turkey instead of ground beef, it makes for an even leaner option. Just another easy and tasty weekday meal that I can feel good about eating.
This is a wonderful option for casual dining. It also keeps and reheats well for a second meal, and any leftover chili can be frozen or eaten on its own as well. I like to add a drop of sour cream, some cheese, and maybe avocado. Goes great with some tortilla chips for a quick snack.
Anyhow, this chili is meant to be stuffed and baked into those peppers. Combined together they give this dish so much added flavour, making this an easy way to enjoy a few extra veggies at dinner. Even the kids will enjoy this healthy, great looking dish!
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- 6 peppers of any colour
- 5 strips of cooked and chopped bacon
- 1 pound ground turkey
- ½ cup chopped onion
- 1 can (796 ml) of diced tomatoes
- 1 can (540 ml) of mixed beans (bean medley) drained and rinsed
- ¾ cup chicken stock
- 3 minced garlic gloves
- 1 cup of shredded monterey jack cheese (or cheddar)
- 1 avocado chopped
- 2 tablespoon olive oil
- ⅛ teaspoon cayenne pepper (more if desired to increase spice)
- 1 tablespoon chili pepper
- ½ teaspoon smoked paprika
- ½ tablespoon oregano
- 1 tablespoon of brown sugar
- salt and pepper to taste
- 2 tablespoons of chopped cilantro
- On medium heat cook ground turkey for about 5 minutes until no longer pink and drain fat
- Add olive oil and chopped onion and cook stirring constantly about 2-3 minutes
- Add minced garlic, cayenne pepper, chili pepper, smoked paprika, oregano, and cook stirring for an additional minute until fragrant
- Add tomatoes, beans, chicken stock, bacon, sugar, and season to taste with salt and pepper
- Lower heat to medium low and simmer for an additional 15 minutes stirring occasionally
- Meanwhile bring a large pot of salter water to a boil
- Cut peppers length wise or cut tops from green peppers; discard seeds and membranes
- Cook the whole green peppers, uncovered in boiling water for about 5 minutes; then drain well
- Put peppers on a baking sheet then fill each one with the cooked chili and top with some sprinkled cheese
- Bake peppers at 350 for 5-10 minutes just until cheese melts
- Top with avocado and cilantro