Tex-Mex Turkey Stuffed Green Peppers
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Tex-Mex Turkey Stuffed Green Peppers

Tex-Mex Turkey Stuffed Green Peppers

with Smoky Red Pepper Crema & Pickled Red Onion

Mild, earthy, sweet, and perfect for stuffing, these long green peppers are one of our favorite ingredients to use in quick (and delicious!) dinners. Speaking of stuffing, we combined saucy, spiced ground turkey with fluffy rice for a protein-packed twist on the traditional Italian profile. Once filled, the peppers receive a sprinkle of melty Mexican cheeses and out of the oven, a scattering of tangy pickled onion and dollop of smoky red pepper lime crema. Yep, these packed peps are sure to satisfy.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

2 unit

Long Green Pepper

1 unit

Red Onion

1 clove


1 unit


½ cup

White Rice

10 ounce

Ground Turkey

1 tablespoon

Southwest Spice Blend

1 unit

Tomato Paste

2 unit

Chicken Stock Concentrate

½ cup

Mexican Cheese Blend

(Contains Milk)

2 tablespoon

Smoky Red Pepper Crema

(Contains Milk)

Not included in your delivery

5 teaspoon

Cooking Oil

¼ teaspoon


1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories800 kcal
Fat42 g
Saturated Fat16 g
Carbohydrate66 g
Sugar8 g
Dietary Fiber4 g
Protein39 g
Cholesterol155 mg
Sodium790 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Small pot
Baking Sheet
Large Pan


Prep & Pickle Onion

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Halve, peel, and thinly slice ¼ of the onion; dice remaining onion. Quarter lime. Halve green peppers lengthwise; remove stems and seeds. Peel and mince garlic. • In a small microwave-safe bowl, combine sliced onion, juice from half the lime (whole lime for 4 servings), ¼ tsp sugar (½ tsp for 4), and a pinch of salt. Microwave until onion is bright pink, 30 seconds. Set aside.

Cook Rice

• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to use in step 5.

Roast Peppers

• While rice cooks, place green peppers on a baking sheet and drizzle each half with oil; rub all over to coat. Season with salt and pepper, then arrange cut sides down. • Roast on top rack until browned and softened, 15-18 minutes.

Cook Filling

• Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add diced onion and season with salt and pepper. Cook, stirring, until softened, 4-5 minutes. • Add turkey*, garlic, and Southwest Spice Blend; season with salt and pepper. Cook, breaking up meat into pieces, until turkey is browned and cooked through, 4-6 minutes. • Stir in tomato paste, stock concentrates, and 1⁄3 cup water (½ cup for 4 servings). Reduce heat to medium low and simmer until mixture is slightly thickened, 1-2 minutes.

Stuff Peppers

• Fluff rice with a fork and stir in 1 TBSP butter. Stir into filling until thoroughly combined; season with salt and pepper. • Once green peppers are done, remove sheet from oven. Carefully stuff halves with up to half the filling (save the rest for serving). Evenly sprinkle with Mexican cheese blend. • Return to top rack until cheese melts, 3-4 minutes.


• Divide remaining filling between plates. Top with stuffed green peppers and as much pickled onion (draining first) as you like. Dollop with smoky red pepper crema and serve with any remaining lime wedges on the side.

Ground Turkey is fully cooked when internal temperature reaches 165º.