Stuffed Red Pepper Taco Bowls with Primal Kitchen Avocado Oil

Photographed and Styled by Rebecca Buenik

Photographed and Styled by Rebecca Buenik

Ingredients

  • 3 tablespoons of Primal Kitchen's Avocado Oil

  • 1 can black beans

  • 2 Tbsp cilantro

  • 2 cups of shredded turkey breast

  • 1 tsp salt

  • chopped minced garlic (2 cloves)

  • 1 tsp of oregano

  • 1 dash of cayenne pepper

Instructions 

For the turkey meat...

  • In a skillet, add a tablespoon of avocado oil and heat the pan on low.

  • In a small, separate bowl mix cumin, salt, garlic, cilantro, oregano, and cayenne together.

  • Add turkey in a large skillet over medium heat, stirring to break up clumps, until it’s no longer pink (usually 3-5 minutes).

  • Add onions and black beans.

For the pepper…

  • Preheat the oven to 350 degrees. Remove the top of the red pepper.

  • Scoop out the seeds, and clean out the inside of the pepper.

  • Place the pepper on a parchment-lined baking sheet.

  • Lightly drizzle in avocado oil and sea salt.

  • Bake for 20-25 minutes, or until soft and lightly blackened.

  • Let the pepper cool.

Photographed and Styled by    Rebecca Buenik

Photographed and Styled by Rebecca Buenik

Putting it all together…

  • Spoon the turkey mixture into the center of each pepper.

  • Garnish with cilantro.

  • Enjoy!