While the oven is pre-heating work on the filling for the peppers. First heat a large saute pan to medium heat. Once the pan is hot add the oil, then immediately add the diced onions and jalapenos to the pan. Cook them in the oil for 3 minutes.
After 3 minutes add the ground turkey to the pan. Season the turkey with the black pepper and garlic powder. Using a heavy spatula, break up the ground turkey into smaller pieces, mixing in with the onions and jalapenos. Cook stirring frequently and continuing to break up the turkey for 7 minutes.
After 7 minutes add the chopped kale and taco sauce packet to the ground turkey mixture. Stir everything together until well combined. Then put the lid on the pan, turn the heat to a simmer and cook for an additional 3 minutes.
Remove the lid and scoop the turkey and kale mixture into each of the cored bell peppers. Place stuffed peppers into a baking dish, standing up. The baking dish should be small enough to hold the peppers tight and standing up.
In a small bowl mix together the chicken base and water. Then pour 1 tbsp chicken base liquid over top/into each of the stuffed peppers. (If you do not have chicken base, substitute 1/4 cup chicken stock instead of the chicken base and water.) The liquid adds a little moisture and prevents the turkey from drying out while baking.
Bake at 350° for 20 minutes.
After 20 minutes, remove from the oven, serve and enjoy. Or portion out for this weeks meals!
People in your office are going to ask where you get your lunches from, then they will be amazed when you tell them you made this dish!
Turkey and Kale Stuffed Pepper
Amount Per Serving
Calories 216Calories from Fat 39
% Daily Value*
Saturated Fat 0.8g5%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1.3g
Vitamin A 178.2IU4%
Vitamin C 305.3mg370%
* Percent Daily Values are based on a 2000 calorie diet.