“Scrumptious Paleo Tex-Mex Stuffed Bell Peppers With Creamy Avocado Salsa”

Allergens

N/A (depends on cheese choice)

Ingredients

• 4 large bell peppers (any color)
• 1 lb ground turkey or chicken breast
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chipotle powder (adjust to taste)
• Salt and pepper, to taste
• 3 avocados, diced
• 1/4 cup fresh cilantro, chopped
• 2 limes, juiced
• 1 tomato, finely diced
• 1 jalapeno, seeded and finely diced (optional)
• 1/2 cup shredded cheese (optional, omit for strict Paleo)

Instructions

1. Preheat oven to 350°F (175°C).
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, brown the ground turkey or chicken over medium heat. Add onion and garlic, cook until softened.
4. Stir in black beans, corn, chili powder, cumin, smoked paprika, chipotle powder, salt, and pepper. Cook for 2 3 minutes.
5. Fill each bell pepper with the turkey mixture and place them back in the baking dish.
6. Bake for 30 40 minutes, or until peppers are tender.
7. In a separate bowl, combine avocado, cilantro, lime juice, tomato, and jalapeno. Season with salt and pepper.
8. Top each stuffed bell pepper with the creamy avocado salsa and optional shredded cheese.
9. Serve immediately, garnished with additional cilantro and lime wedges if desired.

Chef’s Insight

To enhance aroma and flavor, add a pinch of ground cinnamon to the meat mixture.

Notes

For a spicier dish, increase the chipotle powder or add more jalapeno to the salsa.