Mexican Stuffed Bell Peppers

• 4 whole Bell Peppers (any color, sliced in half, seeds removed)
• 2 tablespoons Coconut Oil (melted)
• 1 pound Ground Turkey
• 2 tablespoons Taco Seasoning
• 1 can (4 oz.) Black Olives (sliced)
• 1/2 cup Shredded Mexican Cheese Blend
• 1/2 cup Salsa Fresca

Instructions

1. Set oven to broil with top rack about six inches from flame.
2. Line a baking sheet with aluminum foil. Spray with non-stick cooking spray.
3. Lay pepper halves skin side down on baking sheet. Drizzle with coconut oil and sprinkle with salt and pepper.
4. Broil pepper halves in oven for 10-15 minutes, until slightly soft and browned around the edges. Remove from oven and set aside.
5. Set oven to bake at 350 degrees and move rack to middle of oven.
6. Heat a large skillet over medium-high heat.
7. Cook ground turkey until no longer pink, breaking it up well as it cooks. Drain any excess fat.
8. Add taco seasoning; cook until heated through, then set aside.
9. Add olives to the meat, stir to combine.
10. Divide the turkey among the peppers, pushing as much meat into each pepper as you can.
11. Top each pepper with Mexican cheese blend.
12. Return peppers to oven for 10-15 min, or until cheese is melted and slightly brown.
13. Remove form oven and serve warm with salsa.

Recipe Notes