Ingredients
1 rounded tbsp coconut oil x 2
2 Turkey Breast Cutlets
2 tbsp lime juice
salt and pepper to taste
1 Green Bell pepper
2 stalks celery
1 tomato
3/4 c salsa (I used a peach mango medium heat)
10-12 mini bell peppers, tops and seeds removed (if there are any)
1 Romaine heart
Procedure:
1. Heat oil in skillet over medium high heat; preheat oven to 400.
2. Sprinkle lemon juice over cutlets; salt and pepper.
3. Sear for 2-3 minutes (or until golden) on each side; reduce heat to medium and continue to cook for another 7-8 minutes (or until turkey reaches desired doneness).
4. Remove from pan and add second tbsp of coconut oil
5. Add celery, peppers and tomatoes and cook until softened (about 5 minutes)
6. Add salsa and cook 3-5 more minutes.
7. Finely dice turkey and add to mixture in pan.
8. Scoop turkey mixture into mini bell peppers using spoon. There will probably be some left - thats fine. Just set it aside for now.
9. Place on foil lined, greased, cookie sheet
10. Bake at 400 for 8-10 minutes, or until peppers are soft and beginning to wrinkle.
11. Chop romaine into salad sized pieces and spread on serving platter
12. Place any remaining turkey mixture in the center of the platter
13. Arrange stuffed peppers around the edges
14. Serve!
source: paleodrama
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