Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Turkey Stuffed Peppers
Serving Amount
Ingredients
4 bell peppers, tops cut off and core and seeds removed
1 Tbsp. olive oil
8 ounces shredded leftover turkey
2 Tbsp. low-sodium taco seasoning, or to taste
4 ounces shredded cheddar cheese, or other cheese
Instructions
Step 1
Preheat oven to 350 degrees F.
Step 2
Place bell peppers on a lined baking sheet and roast, allowing them to slightly soften, while preparing the turkey mixture.
Step 3
In a large skillet over medium-low heat, heat the olive oil. Add minced garlic and chopped onion, and cook until golden and fragrant.
Step 4
Add shredded turkey and incorporate with oil, garlic and onions. Add taco seasoning until the turkey is evenly covered and thoroughly heated.
Step 5
Remove bell peppers from the oven. Carefully fill each pepper with 2 ounces of turkey mixture. Top with 1 ounce of shredded cheese. Bake for 15 minutes or until cheese is melted and golden.
