• Preheat the oven to 400 degrees.

To start, make the enchilada sauce:

• Heat 1 Tbs olive oil over medium-high heat in a sauce pan. Add 1 Tbs coconut flour into the oil and mix it into the oil. Let it cook for 30 seconds. (You'll notice that it starts turning brown).
• Quickly stir in the 4 Tbs of chili powder.
• Gradually add the chicken stock and whisk ( add ⅓ cup at a time, until a full 2 cups has been put into the pan).
• Then add the garlic powder, salt, cumin, and oregano to the mixture and stir.
• Reduce the heat to medium and let the sauce cook for 15 minutes.
• Add 1 cup of strained tomatoes to the sauce, mix, and cook for another two minutes before taking the sauce off the heat and putting it aside.

Then make the ground turkey enchilada filling:

• Put 1 tsp of olive oil into a large frying pan over medium heat.
• Add the diced onion and garlic to the pan and cook for 4 minutes.
• Then add the ground turkey to the pan, season with salt and pepper and cook until the ground turkey is browned.
• Strain any excess fat from the ground meat, then add the tomato paste and mix. Then pour the enchilada sauce on top of meat and mix.

Lastly, stuff the peppers!

• Cut the tops off of 4 peppers and put the peppers into a baking dish (I used a glass dish). Fill each pepper with 1/2-3/4 cup of the enchilada meat sauce. Put the tops of the peppers back on.
• Surround the stuffed peppers with the chopped carrots and sweet potatoes.
• Pour the remaining enchilada meat sauce on top of the veggies and top with 1/2 cup of strained tomatoes. Salt and pepper to taste. Adding extra oregano tastes great too!
• Cook for 40 minutes (or until the tops of the peppers have browned/blackened and the pepper is soft... you should be able to easily stab a knife through the pepper).
• Let the peppers cool for a bit. Add avocado and other sides to your plate. :)