Mix up the colors of the bell peppers you use for the prettiest finished dish.
Serves 4
Prep: 15 minutes
Slow Cook: 2½ hours (low)
Total: 2 hours 45 minutes
1 tablespoon extra-virgin olive oil
1½ pounds ground turkey
½ cup chopped onion
3 cloves garlic, minced
1 tablespoon Whole30-compliant taco seasoning (see Tip)
¾ cup Whole30-compliant salsa
4 medium red or yellow bell peppers
Chopped fresh cilantro
In a large skillet, heat the oil over medium-high heat. Add the turkey, onion, garlic, and taco seasoning and cook, stirring with a wooden spoon to break up the meat, until browned. Stir in the salsa.
Place a small rack in a 5- to 6-quart slow cooker. Add ¼ cup water to the slow cooker. Cut a thin slice from the top of each pepper to remove the stem. Use a small, sharp knife to cut out the seeds and membranes, keeping the peppers intact. Set the peppers, cut sides up, on the rack in the cooker. Spoon the turkey mixture into the peppers. Cover and cook on low for 2½ to 3 hours, until the peppers are tender.
Carefully transfer the peppers to a serving platter. Discard the cooking liquid. Serve, topped with cilantro.
Tip If you can’t find a Whole30-compliant taco seasoning, it’s easy to make your own: In a container with an airtight lid, combine 2 tablespoons chili powder, 2½ teaspoons ground cumin, 1½ teaspoons sea salt, 1½ teaspoons ground black pepper, 1 teaspoon each garlic and onion powder, 1 teaspoon paprika, ½ teaspoon crushed red pepper flakes, and ½ teaspoon dried oregano. Store in a cool, dark place for up to 6 months. Stir or shake well before using.
Instant Pot Variation Follow the directions in the first two steps using a 6-quart Instant Pot. Select Sauté and adjust to Normal/Medium to cook the turkey. After stuffing the peppers, add ¼ cup water and a trivet to the pot. Place the peppers on the trivet. Lock the lid in place. Select Manual and cook at high pressure for 5 minutes. Use quick release. Follow the remaining directions.