Stuff It

Our food life lately has been much of the same. That’s not necessarily a bad thing (because I like what we’ve been eating), but it leaves food blog posts few and far between; and that, I don’t like at all.

This week, I decided no more. I had quite a few food posts planned, and I think three will make it here. Three out of several isn’t so bad. Dinner tonight was one of the aforementioned idea. I was a little nervous, seeing that I just saw an idea and attempted it without any real recipe research. But you know, let’s be honest–who really wants to research anything at 6:00 p.m. on Friday?

So, here you have it: Super Delicious Stuffed Red Peppers:

What do we have here?

I got a little crazy and accidentally lopped of the top of the first pepper–veggie cutting muscle memory? It exists.

You’re just 40 minutes away from crusty, cheesy goodness.

I’d like to say that I got lucky with my haphazard, let’s just see what happens here method for dinner. It was super simple, super awesome, and pretty dang healthy. In hindsight, maybe we didn’t need a half pound of turkey each. Whatevs.

Stuffed Red Peppers: (Serves 2-4–could be a side, could be an entree)

2 red bell peppers
1 pound ground turkey (feel free to use less, totally up to you)
1 can black beans, drained and rinsed
1/2 cup shredded cheddar cheese
1/2 cup of grape tomatoes, halved
fresh cilantro, chopped
Salt and pepper (I also threw in a little applewood dry rub, but that’s not necessary. However, if you have it, use it!)

Preheat oven to 350. Cut peppers in half lengthwise, removing stems, seeds, and ribs. In a medium-sized bowl, combine turkey, black beans, tomatoes, cilantro, and half the cheese. Sprinkle with salt, pepper, and any other seasonings you want…just don’t go crazy. With clean hands, combine all ingredients. Once everything is well incorporated, stuff into peppers. Top with remaining shredded cheese and pop those babies in the oven. We liked ours with a side of kale chips. Do what you will.


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