Flavor-packed turkey chili and roasted garlic mashed potatoes come together in hearty stuffed peppers for a delicious wholesome, comforting meal.
Turkey Chili and Roasted Garlic Mashed Potato Stuffed Peppers
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey
- ½ yellow onion, chopped
- 1 16-oz. can mixed chili beans, such kidney beans, pinto beans and black beans
- 1 10-oz. can diced tomatoes
- 2 teaspoons chili powder
- Salt and pepper, to taste
- 3 each large yellow, orange and green bell peppers, halved lengthwise and seeded
- 1 4.6-oz. package Idahoan® + Protein Roasted Garlic Mashed Potatoes, prepared per package directions
- 1½ cups shredded cheddar cheese
- 2 avocados, halved, pitted, peeled and cut into ½-inch pieces
- Chopped parsley, for garnish
Instructions
- Preheat oven to 375°. Meanwhile, in a medium pot over medium high heat, heat oil. Add the turkey and cook, breaking up into small crumbles with a wooden spoon as it cooks. Cook for about 4-6 minutes, until the turkey is cooked through and begins to brown. Stir in onion and cook until tender, about 4-6 minutes. Stir in the beans, tomatoes and chili powder. Season with salt and pepper, to taste. Simmer, stirring occasionally, until flavors develop, about 5-10 minutes. Remove from heat.
- Place the peppers, cut-side-up, in a large baking dish. Spoon the chili into each pepper. Spread the prepared Idahoan® + Protein Roasted Garlic Mashed Potatoes evenly over the chili.
- Cover the baking dish with aluminum foil. Bake until the peppers are tender, about 20 to minutes. Uncover and sprinkle evenly with the cheese. Continue to bake until the cheese is melted, about 5 to 7 minutes.
- Top with the avocados and garnish with parsley. Serve and enjoy.
