Stuffed Peppers

1: Preheat the oven to 425°F.

2: Sauté onions and mushrooms with olive oil and salt until caramelized (about 10-12 minutes).

3: Remove sautéed vegetables and set aside.

4: In the same pan, cook ground turkey with olive oil, garlic powder, and salt until fully cooked.

5: In a bowl, mix together ground turkey, rice, and onion/mushroom mix.

6: Cut bell peppers in half and remove cores and seeds.

7: Lightly grease an oven-safe baking dish and place pepper halves cut side up.

8: Evenly fill pepper halves with the turkey, rice, and onion/mushroom mixture.

9: Cover with tinfoil and roast in the oven for 30 minutes.

10: While peppers are roasting, create avocado crema by blending avocados, Greek yogurt, lime juice, garlic cloves, cilantro, and salt.

11: After 30 minutes, remove tinfoil and sprinkle each pepper with pepper jack cheese.

12: Place back in the oven uncovered for an additional 20 minutes until cheese is golden and bubbly.

13: Top each pepper with avocado crema and fresh cilantro. Enjoy!