GROUND TURKEY WEEK RECIPE #5 of 5: MY MEXICAN STUFFED PEPPERS OVER BABY SPINACH AND STUFFING!

​I am not Mexican but I love Mexican food. Of course, with all due respect, I always add my own twist to the recipes, smile.
 
Approximate Time: About 35-40 minutes
Approximate Cost: $10.39 or $5.20 per serving
Difficulty Level:    X     Easy ____ Intermediate ____ Advanced
Servings: 2
 
Ingredients
½ lb. 99% fat free ground turkey ($2.49)
1 tbsp. dried onion flakes (.35)
½ tsp. garlic powder (.15)
½ tsp. chopped cilantro (.15)
½ bag of white Mexican chili blend mix (1.00)
1 large red bell pepper cut in half (.90)
1 c. chicken broth (.60)
1 tbsp. olive oil + (.40)
4 tbsp. Mexican cheeses blend ($1.25)
½ c. cooked rice (.25)
2 c. spinach ($1.50)
1 scallion chopped (.15)
1 avocado ($1.20)
 
Directions

• Roast the pepper in an open fire in your stove, place them inside a brown bag, set aside.
• Add to a med-size bowl the ground turkey, ½ tbsp. of olive oil, dried onion flakes, garlic powder, chopped cilantro and white chili blend mix. Mix all ingredients well.
• In a skillet, add the other ½ tbsp. of olive oil and sauté the turkey just until the pink is gone.
• Add the rice to the turkey mix, the chicken broth and simmer for about 3 minutes or until the broth is reduced to half.
• Remove the pepper from the bag, peel as much skin as you can, cut it in half, remove the seeds, place in the turkey mix pot, fill them with the turkey mix and top with 1 tbsp. of cheese. Cover and simmer for about 4 to 5 minutes until the peppers are tender; however, not mushy. (add more broth as needed)
• Remove from the stove, top with 1 tbsp. of cheese and serve over a bed of baby spinach with leftover filling around it.