Tasty Taco Mini Stuffed Peppers, baked with melted cheese and delicious taco meat, topped with olives and cilantro. TIP: You can skip all the spices and use a packet of Mexican Spice Mix. You can make your own cilantro drizzle with sour cream, lime, avocado, and fresh cilantro (season to taste).
1 1/2poundground turkey
1sweet onion, finely diced
Salt and pepper to taste
1 1/2lb.mini bell sweet peppers, I buy at Costco
1 1/2cupshredded Mexican cheese
1small can sliced olives, drained
1/2cupfresh cilantro, chopped
BRIANNAS Homestyle Creamy Cilantro Lime Dressing, for drizzle
Preheat oven to 350°F. Slice the peppers in half (stems will remain on), and remove seeds.
In a 10-inch skillet, heat olive oil on medium-high heat. Add the diced onion and saute for 4 to 5 minutes. Add the ground turkey and cook for 5 to 7 minutes, stirring occasionally, until grouund turkey is brown; drain any liquid. Stir in the spices. Cook over medium heat for 3 minutes.
On a baking sheet, line the sweet peppers. Fill each pepper with ground turkey mixture; place on a baking sheet. Bake 13 to 15 minutes.
Remove peppers from oven, and top with cheese.
Turn oven to BROIL (HI) and return peppers to broil for 1 minute to melt the cheese.
Place the peppers on a fun party plate, lightly drizzle with the dressing and top with drained olives and fresh cilantro; serve warm!