Taco Stuffed Mini Sweet Peppers

• Olive oil
• 1/2 small red onion, chopped
• 1 tsp. chopped garlic
• 1 tbsp. minced fresh parsley
• 1 lb. lean ground turkey
• 1 - 16 oz. bag sweet mini peppers, cut in half lengthwise and seeded
• 1 tsp. garlic powder
• 1 tsp. cumin
• 1 tsp. chili powder
• 1 tsp. salt
• 1 - 8 oz. can tomato sauce
• 1 cup shredded Mexican blend cheese

Optional Toppings:

• sour cream
• salsa
• sliced black olives
• sliced pickled jalapeños
• sliced avocado

Preheat oven to 400F.  Line a baking pan with parchment paper.

Heat a small amount of olive oil in a large skillet over medium heat.  Add the onion, garlic and parsley and cook until fragrant, about 2 minutes.  Add the turkey, garlic powder, cumin, chili powder and salt, and cook until no longer pink, breaking it up with a wooden spoon, about 5 minutes.  Add the tomato sauce, mix well and let simmer for 5 minutes.

Meanwhile, lay the halved peppers out on the pan,  lightly drizzle with olive oil and season with salt & freshly ground black pepper.  Put them into the oven for 5 minutes, allowing the peppers to start to soften.

Once the peppers are out of the oven, fill each one with the turkey mixture and sprinkle the cheese over the top.  Place back into the oven and cook 8 minutes, until the cheese is melted and starting to brown.

Enjoy with your favorite taco toppings!