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Willing to put a little extra time into a sure-fire victory recipe? Try this Spanish-style twist on the stuffed pepper. You will fill it with all sorts of nutritious ingredients, including spinach, carrots, yellow onion, sweet potato, and ground turkey. If that does not spike your interest, you might be wondering about the sauce. Well, you will love this homemade salsa verde that you can pour on top of the dish. Talk about delish. The salsa pinnacles the pepper with just the right amount of tangy, garlic-y goodness.

You may also be thinking, what place does a sweet potato have in this dish? But, the seemingly out of place spud adds a semi-sweet flavor that helps the stuffed pepper achieve its proper excellence. You also get to mash up an avocado, slice in some cherry tomatoes, and splash in a little lime juice to create a quick guacamole that accompanies the Mexican-style meal quite well.

So, serve up this pepper, scoop out some guacamole, and shamelessly spoon on the salsa verde to form the perfect plate.

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Ingredients:

(Serves: 4-6 | Prep Time: 1hr 30min)‍

Sauce

- 1 ½ pounds tomatillos, husked and rinsed

- 1 to 2 serrano peppers

- ¼ yellow onion

- 3 garlic cloves

- ¾ tsp. salt

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Guacamole

- 1 ripe avocado

- 5 cherry tomatoes, diced

- half a lime, squeezed

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Peppers

- 4 to 6 large yellow bell peppers

- 1 ½ pounds ground turkey meat

- 1 ½ cups diced sweet potatoes, peeled

- ½ cup yellow onion, diced

- 1 cup shredded carrots

- 2 cups baby spinach

- 2 ½ tsp. salt

- 2 tsp. cumin

- 1 ½ tsp. chili powder

- 1 ½ tsp. ground coriander

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Instructions:

Preheat your oven to 375°F.

To Make the Sauce:

1. Bring a large pot of water to a boil. Add the tomatillos and serrano pepper(s) and boil for 10-15 minutes. The tomatillos’ skins should shrivel and their flesh should turn a dull green. Drain out the water and remove any stems.

2. Add the tomatillos and serrano pepper(s) into a food processor. Blend with the onion, garlic, and salt until smooth.

3. Set aside.

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To Make the Guacamole:

1. Combine the avocado, diced cherry tomatoes, and lime juice in a small bowl and mash until smooth or leave slightly chunky.

2. Set aside.

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To Make the Peppers:

1. Place a deep skillet over high heat, add the ground turkey, and occasionally toss until cooked through. Drain the grease, then add the sweet potatoes, onion, carrots, spinach, and spices. Sauté for about 15 minutes.

2. Slice the top of each pepper lengthwise. Scrape out and discard the seeds.

3. Stuff each pepper with the meat and vegetable mixture, being careful not to tear the pepper.

4. Spoon ¼ cup salsa verde over each pepper. Pour the rest of the sauce into the bottom of a large baking dish and add the peppers into the dish on top of the sauce.

5. Cover with aluminum foil and bake for 15 minutes, then uncover the dish and bake for another 15 minutes. The peppers should soften and the sauce should bubble. 

6. Remove from the oven and serve with a spoonful of guacamole.