Turkey Stuffed Peppers

Ingredients

1 lb – Ground turkey

1 clove – garlic (minced)

1/4 – onion (finely chopped)

1 tbsp – chopped fresh cilantro

1 tsp – cumin powder

1 tsp – salt

3 – large sweet red bell peppers

1 cup – chicken broth

8 oz – can tomato sauce

1 1/2 cups – cooked brown rice

2 tsp – olive oil

6 tbsp – cheddar cheese

6 tbsp – sour cream

1 clove – garlic minced

2 – egg yolks

2 tbs – fresh lemon juice

3/4 tsp – Dijon mustard

2 tbsp – olive oil

1/2 cup – avocado oil

3 tbsp – almond flour or finely ground almonds

black pepper

3 – Romaine Hearts

Instructions

1. Pre heat oven to 400°F.

2. Add olive oil to skillet and heat on a medium heat. Add onion, garlic and cilantro and sauté about 2 minutes, add ground turkey, salt, garlic, cumin and cook meat for 4 to 5 minutes until meat is completely cooked through.

3. Add tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes.

4. Combine cooked rice and meat together.

5. Cut the bell peppers in half lengthwise remove ribbing and seeds. Spoon 2/3 cup meat mixture into each pepper half and place in a 9 x 13-inch baking dish.

6. Top each with 1 tbsp cheese. Pour the remainder of the broth on the bottom of the pan. Cover with aluminum foil and bake for about 45 minutes.

7. Remove from pan top each pepper half with 1 tbsp of sour cream and serve.

8. Combine ingredients in a mason jar and shake vigorously. Dressing can be made up to 24 hours in advance.

9. Wash romaine leaves and pat dry. Leave leaves whole and toss with dressing.