Bell peppers stuffed with ground turkey

This is a riff of a Hello Fresh meal delivery meal.

 

Ingredients

Instant pot rice - 2 cups is plenty
1 lb. ground turkey
4 bell peppers, any color you prefer
Olive oil
1 red onion, divided: 1/2 sliced thinly, 1/2 small dice
4 limes
1/4 tsp sugar
1 TBSP butter
3 cloves garlic, minced
1 TBSP garlic powder
1 TBSP chili powder
1/4 tsp cumin powder
1 TSP chicken bouillon powder dissolved in 1/2 cup water
1/2 cup Mexican cheese blend
Sour cream for serving
Salt and pepper

Directions

1. Make Instant Pot rice
2. To make quick pickled onions, slice half of a red onion very thinly and add to a bowl. Add juice of 1-2 limes, a pinch of salt, and 1/4 tsp sugar. Microwave at 30 second intervals, mixing after each one, until onions are pink. Set aside to cool.
3. Heat oven to 425F.
4. Cut bell peppers in half and scoop out seeds and white membrane stuff. Coat with olive oil on both sides (the spray kind is great for this) and place cut side down on a sheet pan. Cook about 10-15 minutes per side until softened and slightly charred.
5. In a skillet, melt 1 TBSP butter on medium heat and add rest of diced onion to the pan. Cook slowly, stirring often for a few minutes until onion is translucent and starting to char slightly. Turn heat up to medium-high, add 1 tsp salt*, garlic and ground turkey and cook stirring often until turkey is cooked through. Add spices and bouillon water and cook a couple more minutes until it thickens slightly.
6. Add some rice to the meat mixture and stir until well combined - your preference on amount. Stuff into peppers, add some cheese on top, and put back into the oven for just a few minutes. Keep an eye on them so the cheese doesn't burn.
7. Serve with quick pickled sliced onions, sour cream, and lime juice.

Notes

There are different chicken bouillon types. The one I use isn't super salty so I have to add salt to a dish when I use it. Most bouillons have a lot of salt, so you might want to go easy on the salt in this dish if that is the case. I always under salt to begin with, and add more if I need it later.

These quick pickled onions are incredible and are good on all kinds of other things too.