Turkey & Kale Stuffed Pepper

Turkey & Kale Stuffed Pepper

Servings: 2


  • 15 oz Lean Ground Turkey
  • 50 g Kale, chopped (about 1 cup)
  • 40 g Jalapeno, diced (1 pepper)
  • 260 g Yellow or Orange Bell Peppers (2 whole peppers)
  • 1 tsp Extra Virgin Olive Oil
  • 1 pouch Frontera Roasted Tomato & Mild Red Chile
  • 1/2 tsp Better Than Bouillon Reduced Sodium Chicken Base
  • 5 g Dubliner Cheese, shredded (3 tbsp)
  • 1/4 cup Water


  1. Heat a large saute pan to medium heat, then add the olive oil.
  2. Place the ground turkey and jalapenos in the saute pan. Using a think spatula, break up the ground turkey.
  3. Cook for about 8 minutes, stirring occasionally.
  4. Once the turkey is about done, add the pouch of frontera sauce. Stir to combine, then cover and cook on low for 5 minutes.
  5. Preheat over to 400 degrees.
  6. While the over is heating up, cut the top of the peppers off and scrap out the seeds to creating a bowl.
  7. Stuff the peppers with as much of the turkey mixture as possible. Save the extra turkey mixture that did not fit in the pepper in the pan. The last 5 minutes that the peppers are in the oven you will heat up the turkey mixture and serve with the stuffed peppers.
  8. In a baking dish (I use a glass bread dish) combine the water and chicken base. The chicken base will add flavor and moisture to the peppers as they cook.
  9. Place the stuffed peppers standing up in the baking dish. Cover the baking dish loosely with tin foil and cook in the oven for 35 minutes at 400 degrees.
  10. Using thongs carefully pull hot peppers out of the baking dish and place on the plate.
  11. Add the remaining turkey mixture to the plate in a fun way. I like to make it look like the pepper fell over at the turkey mixture poured out.

Kcals 395g / 55.8g P / 23g C / 7.6g F