Yoo-hoo, hi everyone!

As promised on Tuesday, I’ve decided to share the Stuffed Pepper recipe that I created on Monday.  It was scrum-diddily-umptious, and this thing will be forever bookmarked in the invisible, but totally real “Christine’s Go-To Cookbook”.  The cookbook is invisible because it’s not a real thing.  Some recipes memorized, some here on this blog, some oldies on the Rec’s blog. some on Pinterest, some in actual cookbooks, some modified off of ideas I’ve screenshot while perusing the internet/social media {hey, ideas can come from anywhere, why limit yourself?!}  I’ll organize it and put it all together someday.  For now, the invisible go-to cookbook works.

Let’s jump right in!  Enough chit-chat for this week so far {y’all saw my top drawer for cryin’ out loud}…

Ingredients: {Makes 4 Stuffed Peppers}

For the Peppers:

1 lb of ground turkey {or lean beef, your choice}
4 Bell Peppers, any color, with the tops off and seeded
1 15oz can of organic tomato sauce
1 jalapeno, diced {seeds and all}
1/2 cup of red onion, chopped
1/2 cup of mushrooms, chopped {I used organic white button mushrooms, but’s it up to you.  These can also be omitted for allergies or overall dissatisfaction of said fungi}
1/2 tsp salt
1 tsp of garlic powder
1/2 tsp of onion powder
1/2 tsp of oregano {dried and crushed}
1/4 tsp of cumin
1/4 tsp of paprika
1/4 tsp of cayenne pepper
1/4 tsp of red pepper flakes

Additional-  oil of your choice for cooking {I just used olive}, and cheese to top the peppers if you’re feeding someone who’s not into the whole “no-dairy” thing

For the Avocado Salad:

2 avocados, cubed and scooped from the skin
1 Tbsp of fresh squeezed lemon juice
1 Tbsp of fresh squeezed lime juice
1/8 cup of diced tomatoes
2 Tbsp of diced red onion
Garlic Salt and Pepper to taste

Directions:

1.  Preheat the oven to 375.  In a large skillet, with preferred oil, saute onion, mushrooms, and jalapeno’s with a pinch of salt.  While these are cooking, take the tops off of the peppers and take out the innards.

If you have time, go ahead and separate the spices into a bowl.

 

2.  Once the onions are translucent and the peppers seem cooked through, add the ground meat and the remaining amount of salt.  After the meat is browned remove everything from pan and drain any excess oil and grease.  Then put back in the skillet.

3.  Add the can of tomato sauce and spices to the skillet and cook down to a thick paste.

4.  While this cooks down, go ahead and line the baking pan with aluminum foil.  It will be hard to get the peppers to stand up on their own, so I used additional foil to make little bottoms for the peppers.

Pepper pants

5.  After about 5 minutes of cooking, evenly spoon the mixture between the four peppers, and cook in the oven for 30 minutes.

6.  As I mentioned earlier, if you’re cooking for someone that wants cheese on their stuffed pepper {i.e. the frat bros}, then remove peppers from the oven, cover with desired amount of cheese and stick back in the oven for 10 more minutes.  If you’re not adding cheese to any of them, keep the peppers in the oven for 40 minutes total.

Man, even though I don’t eat it that much anymore, there are few things more beautiful than some melted cheese…am I right??

7.  In these remaining 10 minutes, whip together the avocado citrus salad by mixing all of the ingredients in a bowl.  Then use it to top the peppers.

At this point you’re all done.  So clean up, and enjoy!!

Make these tonight.

Remember, if you have extra, you can always eat them for breakfast.

Have you guys ever made stuffed peppers before?  What modifications do you have?

Tags: stuffed peppers, paleo, ground turkey, healthy mexican, recipe, make ahead meals, breakfast

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