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
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.
Putting it all together…
Spoon the turkey mixture into the center of each pepper.
Garnish with cilantro.