Taco Stuffed Pepper Bites

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Queen Kellee

1½ pounds baby bell peppers, red, yellow and orange

1 tablespoon grapeseed oil, or as needed

1 pound ground turkey

2 tablespoons water

1 tablespoon chili powder

1 tablespoon ground cumin

2 teaspoons dried oregano

2 teaspoons paprika

1 teaspoon garlic powder

1 teaspoon salt

½ teaspoon ground black pepper

1 pinch of cayenne pepper

1½ cups finely shredded Cheddar cheese

2 green onions, thinly sliced

For serving: sour cream guacamole, salsa

Preparation: Preheat oven to 350°F (175°C). Heat oil in a cast-iron skillet over medium-high. Drizzle in 1 to 2 tablespoons of grapeseed oil. Cook turkey in oil, breaking the meat into small pieces with a spoon as it cooks, until completely browned, about 5 minutes. Pour water into the skillet. Sprinkle chili powder, cumin, oregano, paprika, garlic powder, salt, pepper, and cayenne pepper over the turkey and stir; continue cooking until the water is largely evaporated, about 5 minutes more. Remove skillet from heat and let turkey cool slightly. Cut top from peppers; remove and discard seeds and membranes. Stir cheese and green onions with the turkey; stuff into the peppers and arrange in muffin cups with filled end facing up. Bake for 20 to 25 minutes or until the peppers begin to soften and the cheese melts. Remove and let cool slightly before serving with sour cream, guacamole and salsa

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