• 1-1 1/2 cups of fresh chopped and bell peppers
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp dried thyme
  • 1 tsp minced garlic
  • 2 Tablespoons of Onion and Garlic Powder
  • 2 Tablespoons of Chili Powder
  • 1/4 cup Bragg’s Liquid Coconut Aminos
  • 3/4 cup Low Sodium Organic Chicken Broth
  • 2 tsp Tomato Paste (no salt added)
  • 3 lbs Ground Turkey (can also use ground chicken ground sirloin)
  • 1 cup Bob’s Red Mill Gluten Free Quick Oats
  • 4 eggwhites
  1. Preheat oven to 325 degrees and prep a cupcake tin.
  2. In a large sauté pan, cook the onions and peppers with salt, pepper and thyme until onions are translucent (about 5 minutes).
  3. Next, add garlic, liquid bragg’s, chicken broth, chili powder, onion/garlic powder, and tomato paste, mixing until heated through. Set aside to cool.
  4. In a large bowl, combine ground turkey, egg whites, oats and sautéed mixture (cooled). Mix by hand until all incorporated and press flat into cupcake tin.
  5. Spread ketchup in an even layer on top of the prepared turkey and place in the oven to bake at 350 degrees for 25-30 minutes.